#veggieburgerlove

[the-gang-makes-a-podcast]

The tangy dill mustard sauce, spicy hot pickles, and creamy artichoke cream give this veggie burger a lot of flavor. Perfect for a tasty and filling plant-based meal!

Ingredients: 4 veggie burger patties. 4 burger buns. 1/4 cup dill pickles, chopped. 2 tablespoons Dijon mustard. 1/4 cup vegan mayonnaise. 1 tablespoon fresh dill, chopped. 1/2 cup hot pickles. 1/2 cup artichoke cream. Lettuce leaves. Tomato slices. Red onion slices.

Instructions: Preheat grill or grill pan over medium heat. Grill veggie burger patties for 4-5 minutes per side, or until heated through. While burgers are grilling, mix chopped dill pickles, Dijon mustard, vegan mayonnaise, and fresh dill in a small bowl to make the dill mustard sauce. Toast burger buns if desired. Spread a generous amount of dill mustard sauce on the bottom half of each bun. Place a grilled veggie burger patty on each bun. Top each patty with hot pickles, artichoke cream, lettuce leaves, tomato slices, and red onion slices. Cover with the top half of the bun. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Shop OSP

[ncstclgia]

This Vegetarian Black Bean Burger tastes great and is better for you than regular meat burgers. It's tasty and full of protein and fiber, so it's a good choice for vegetarians and vegans. You can change the toppings to your liking!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped red onion. 1/4 cup finely chopped bell pepper. 2 cloves garlic, minced. 1 tsp cumin powder. 1/2 tsp chili powder. 1/4 tsp salt. 1/4 tsp black pepper. 1/4 cup grated cheddar cheese optional. 1 egg or flaxseed egg for vegan. 4 whole wheat burger buns. Toppings: lettuce, tomato, onion, avocado, and your favorite condiments.

Instructions: In a large bowl, mash the black beans with a fork or potato masher. Add breadcrumbs, red onion, bell pepper, garlic, cumin powder, chili powder, salt, and black pepper. Mix well. If using, add grated cheddar cheese and egg. Mix until all ingredients are combined. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or skillet over medium-high heat and lightly oil it. Cook the black bean burger patties for about 4-5 minutes on each side, or until they are heated through and have a nice sear. Toast the whole wheat burger buns on the grill or in a toaster until lightly browned. Assemble your burgers by placing a black bean patty on each bun, then add your favorite toppings such as lettuce, tomato, onion, avocado, and condiments. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

kendy wisantama

[thecivilwarparlor]

These Homemade Mexican Veggie Burgers are full of flavor and texture thanks to the black beans, quinoa, and spices that are mixed together. They are great for a fun and satisfying barbecue because they come with a spicy Taco Aioli on top.

Ingredients: 2 cans black beans, drained and rinsed. 1 cup cooked quinoa. 1 cup corn kernels. 1 red bell pepper, finely chopped. 1/2 cup red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1/2 cup breadcrumbs. 1/4 cup fresh cilantro, chopped. 4 whole wheat burger buns. 1 cup shredded lettuce. 1 tomato, sliced. 1 avocado, sliced.

Instructions: In a large bowl, mash black beans with a fork or potato masher. Add cooked quinoa, corn, red bell pepper, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well. Stir in breadcrumbs and cilantro until the mixture holds together. Divide the mixture into 4 portions and shape into burger patties. Preheat the grill to medium-high heat. Grill each veggie burger for 4-5 minutes per side or until grill marks appear and they are heated through. Toast the burger buns on the grill for 1-2 minutes. Assemble the burgers by placing a veggie patty on each bun, topped with shredded lettuce, sliced tomato, and avocado. Serve with Taco Aioli see below.

Prep Time: 20 minutes

Cook Time: 10 minutes

Lisa Bartel Dog Training

[mightyhealthyquest]

Indulge in the delicious combination of crispy eggplant, homemade pesto sauce, and fresh toppings in this flavorful burger. Perfect for a vegetarian burger option!

Ingredients: 1 large eggplant, sliced into 1/2-inch rounds. 1 cup breadcrumbs. 2 eggs. 1/2 cup grated Parmesan cheese. 1/4 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. 1/2 cup olive oil. Salt and pepper to taste. 4 burger buns. 1 cup arugula. 4 slices mozzarella cheese. 1/4 cup pesto sauce. 4 tomato slices.

Instructions: Preheat your oven to 375F 190C. In a food processor, combine fresh basil leaves, pine nuts, garlic, and 1/4 cup olive oil. Blend until you have a smooth pesto sauce. Set aside. In one shallow dish, place the breadcrumbs. In another, whisk the eggs. Dip each eggplant slice into the whisked eggs, ensuring both sides are coated. Then, coat the eggplant slice with breadcrumbs, pressing the crumbs onto the slice to adhere. Place the coated eggplant slices on a baking sheet lined with parchment paper and drizzle them with the remaining olive oil. Sprinkle with salt and pepper. Bake the eggplant slices in the preheated oven for about 20-25 minutes or until they are crispy and golden brown. While the eggplant is baking, split the burger buns and toast them in the oven until they're lightly golden. Remove the eggplant from the oven and let them cool slightly. To assemble the burgers, spread a generous amount of pesto sauce on the bottom half of each bun. Top with a slice of mozzarella cheese, a few arugula leaves, a crispy eggplant slice, and a tomato slice. Finish by placing the top half of the bun on the stack. Serve your crispy eggplant pesto burgers with your favorite side dishes and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

yasmine n majchrzak

[stephanie-stone]

These homemade veggie burgers are packed with protein, fiber, and flavor, making them a healthy and satisfying alternative to traditional burgers. They're perfect for a cozy night in or a summer barbecue with friends!

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup finely chopped mushrooms. 1/2 cup finely chopped onion. 1/2 cup finely chopped bell pepper. 2 cloves garlic, minced. 2 tablespoons ground flaxseed. 2 tablespoons water. 1/4 cup breadcrumbs. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. Whole wheat burger buns. Toppings of your choice: lettuce, tomato, avocado, vegan mayo, etc..

Instructions: Warm the oven up to 190C 375F. Put water and ground flaxseed in a small bowl. Let it sit for 5 minutes so it can thicken. Use a fork or potato masher to mash the black beans in a large bowl. Put in the garlic, smoked paprika, cumin, salt, pepper, mushrooms, onion, bell pepper, cooked quinoa, and the flaxseed mixture. Mix everything together well. Make burger patties out of the mixture that are the size and thickness you want. Put the burger patties on a baking sheet that has been lined with foil. If you flip the burgers over halfway through the cooking time, they will be firm and golden brown on the outside. Put your favorite toppings on whole wheat buns and build burgers. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jillian Paladino

[busystudyign]

These Curry-Spiced Veggie Burgers are a delicious and flavorful twist on traditional veggie burgers. Packed with chickpeas, vegetables, and aromatic spices, they are perfect for a satisfying meatless meal. Customize with your favorite toppings and serve with a side of fries or a salad.

Ingredients: 1 cup chickpeas, cooked and mashed. 1/2 cup carrots, grated. 1/2 cup zucchini, grated. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1 tsp curry powder. 1/2 tsp cumin. 1/4 tsp paprika. Salt and pepper to taste. 1/2 cup breadcrumbs. 1/4 cup cilantro, chopped. 1 egg or flaxseed egg for vegan. 4 burger buns. Lettuce, tomato, and your favorite condiments for garnish.

Instructions: In a mixing bowl, combine mashed chickpeas, grated carrots, grated zucchini, chopped onion, minced garlic, curry powder, cumin, paprika, salt, and pepper. Stir in breadcrumbs, chopped cilantro, and beaten egg or flaxseed egg until the mixture holds together. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a grill or skillet over medium heat and lightly oil it. Cook the veggie burger patties for 4-5 minutes on each side or until they are golden brown and cooked through. Toast the burger buns on the grill or in a toaster until they are lightly browned. Assemble the burgers by placing lettuce, tomato, and your favorite condiments on the toasted buns, and top with the veggie burger patties. Serve the Curry-Spiced Veggie Burgers hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

Island Stone Pub

[3chum]

These veggie burgers that you make yourself are full of protein and taste great. They're a tasty and healthy meal that can be served any time.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup grated carrot. 1/4 cup chopped spinach. 1 clove garlic, minced. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. Besides the cooked quinoa, add the garlic, onion, carrot, spinach, cumin, paprika, salt, and pepper. Mix everything together well. Make burger patties out of the mixture. Set a pan on medium heat and add the olive oil. The veggie burger patties should be cooked for four to five minutes on each side, or until they are golden brown and warm all the way through. Put the veggie burgers on whole-grain buns and top them with the sauces and toppings of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

Mya M