Best 2 Double Vegetable Burgers For Recipes

**Indulge in a Symphony of Flavors: Double Vegetable Burgers for Every Occasion**

Embark on a culinary journey with our double vegetable burgers, a delectable treat that caters to every palate. These burgers are not just any ordinary patties; they are meticulously crafted with a harmonious blend of fresh vegetables, ensuring a symphony of flavors in every bite. From the classic garden burger to the exotic sweet potato black bean burger, our collection offers a diverse range of recipes that are sure to tantalize your taste buds. Each recipe is carefully curated with a unique combination of vegetables, herbs, and spices, promising a culinary adventure like no other. Whether you're a seasoned vegetarian, a flexitarian seeking healthier options, or simply a food enthusiast yearning for a burst of flavors, our double vegetable burgers are the perfect choice. Prepare to be amazed as we guide you through the art of creating these culinary masterpieces, transforming your kitchen into a haven of taste and aroma.

Let's cook with our recipes!

VEGAN SMASH BURGERS

Vegan Smash Burgers image

Sometimes you just want to indulge in goodness, and this recipe covers all the bases. Grab some plant-based patties and use them to make a great burger using the smash technique. You'll feel lighter, and you might even fall in love with this meatless dish.

Provided by JJ Johnson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
4 vegan burger patties, such as Beyond Burgers
Kosher salt and freshly ground black pepper
4 slices vegan cheese
2 medium onions, halved and sliced
1 ripe avocado, pitted and peeled
1 bunch cilantro, stems removed
2 tablespoons champagne vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 hamburger buns, toasted
Sliced tomatoes and shredded iceberg lettuce for garnish

Steps:

For the burgers: Heat a large cast-iron skillet over medium heat until very hot, at least 5 minutes. Add 2 tablespoons of the oil to the pan and heat until almost smoking. Lightly salt and pepper both sides of the patties and add to the pan, being careful of splattering. Cook over medium-high heat for about 4 minutes or until patties are well browned and crisping up. Flip the burgers and smash down with your spatula until they are 1/4-inch thick. Top each patty with a slice of cheese and cook until well-browned on the bottoms, about 4 minutes more. Transfer to a plate.
While the burgers are cooking, heat a second large skillet over medium-high heat. Add the remaining 1 tablespoon oil. When hot, add the onions. Lower the heat to medium and cook, stirring occasionally, until the onions brown and caramelize, about 20 minutes. Season to taste with salt.
For the avocado spread: Place the avocado, cilantro, vinegar, salt and pepper in a food processer and pulse until well combined.
To assemble the burgers, dollop avocado spread on the bottoms of the buns, top with patties, then onions, tomatoes and lettuce.

THE ULTIMATE VEGGIE BURGER

The Ultimate Veggie Burger image

You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.

Provided by Melissa Clark

Categories dinner, lunch, burgers, main course

Time 3h30m

Yield 6 burgers

Number Of Ingredients 17

Ingredients

4 ounces extra-firm tofu, drained
Olive oil
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice

Steps:

Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

For a crispier patty, cook over medium heat in a greased skillet for 7-8 minutes per side.
If you want a softer patty, reduce the cooking time to 6-7 minutes per side.
Serve the burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.
For a healthier option, use whole-wheat buns and low-fat cheese.
These burgers can also be made ahead of time and frozen. To freeze, cook the patties according to the recipe and then let them cool completely. Place the patties in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw the patties overnight in the refrigerator and then reheat them in the oven or skillet until warmed through.

Conclusion:

These Double Vegetable Burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with vegetables, protein, and fiber. They can be made in just 30 minutes, and they are perfect for a weeknight meal. Serve them on toasted buns with your favorite toppings, and enjoy!