Best 2 California Style Veggie Burgers Recipes

**California-Style Veggie Burgers: A Symphony of Flavors for a Healthy Lifestyle**

Indulge in the vibrant flavors of California-style veggie burgers, a delectable plant-based alternative that tantalizes the taste buds while promoting a healthy lifestyle. These burgers are not just a meatless option; they're a culinary celebration of fresh, wholesome ingredients that come together in perfect harmony. From the nutty crunch of walnuts to the sweet embrace of sun-ripened tomatoes and the earthy zest of roasted mushrooms, each bite is an explosion of flavors and textures.

Dive into our curated collection of California-style veggie burger recipes, each offering a unique twist on this beloved dish. Embark on a culinary journey that explores the diverse culinary landscape of California, where fresh produce and innovative cooking techniques converge to create a symphony of flavors. Discover recipes that cater to various dietary preferences, including gluten-free, vegan, and low-carb options, ensuring that everyone can relish the joy of these veggie burgers.

Get ready to unveil a world of culinary possibilities as you explore recipes that introduce exciting flavor combinations and cooking methods. Learn how to craft veggie burgers with a crispy quinoa crust, delight in the smoky allure of grilled portobello mushroom burgers, and savor the tangy zest of lemon-tahini burgers. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making these veggie burgers a delight for both vegetarians and meat-eaters alike.

So, embrace the spirit of California-style veggie burgers and embark on a culinary adventure that nourishes your body and soul. With our comprehensive collection of recipes, you'll discover a new appreciation for plant-based cuisine and create memorable meals that showcase the beauty of fresh, wholesome ingredients. Let your taste buds rejoice as you savor the delightful flavors of California-style veggie burgers, a testament to the culinary artistry of this vibrant state.

Here are our top 2 tried and tested recipes!

CALIFORNIA-STYLE VEGGIE BURGERS

California-Style Veggie Burgers image

Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h55m

Number Of Ingredients 15

Ingredients

10 ounces baby spinach
6 tablespoons extra-virgin olive oil
3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup)
1 yellow onion, finely chopped (1 cup)
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 can (15.5 ounces) pinto beans, rinsed and drained
1 cup packed cilantro leaves, chopped
2 teaspoons fresh lime juice
1 egg, beaten
1 1/2 cups Cooked Bulgur
1/3 cup dry whole-wheat breadcrumbs
6 slices Swiss cheese (optional)
6 potato sandwich rolls, split and toasted
Dijonnaise, sliced avocado, sprouts, and pickles, for serving

Steps:

In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.

VEGGIE BURGERS

Veggie Burgers image

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 15

Ingredients

2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce for Veggie Burgers
1 cup radish sprouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

Tips:

Prep your veggies: Finely chop or grate your vegetables for even cooking and a cohesive texture.
Use a food processor: A food processor makes quick work of chopping and mixing your ingredients. Just be sure not to over-process, or your burgers will become too mushy.
Bind your burgers: Eggs, breadcrumbs, oats, and beans are all common binders for veggie burgers. Choose one that you like the taste and texture of.
Season your burgers well: Don't be afraid to add plenty of herbs, spices, and seasonings to your burgers. This is where you can really make them your own.
Cook your burgers gently: Veggie burgers are more delicate than beef burgers, so cook them over medium heat and flip them carefully.
Don't overcook your burgers: Veggie burgers can dry out quickly, so cook them just until they are heated through.

Conclusion:

Veggie burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, grains, and beans, and they can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you love. So next time you're firing up the grill, give veggie burgers a try. You won't be disappointed.