Best 5 Houstons Restaurant Copycat Veggie Burgers Recipes
Houston's restaurant has become renowned for its flavorful and satisfying veggie burger that caters to vegetarians and meat lovers alike. Crafted with a blend of wholesome ingredients, this meatless patty boasts a hearty texture and a symphony of flavors. The foundation of this burger lies in a combination of earthy black beans, nutrient-rich brown rice, and aromatic sautéed vegetables, resulting in a patty that's both nutritious and delectable. While the veggie burger takes center stage, it's complemented by an array of toppings, each adding its own unique dimension to the culinary experience. From the tangy horseradish mayonnaise to the smoky roasted red pepper sauce, and the refreshing avocado slices to the crisp lettuce, every bite offers a delightful harmony of tastes and textures. Whether you're a committed vegetarian or simply seeking a healthier alternative, Houston's veggie burger stands as a testament to the boundless possibilities of plant-based cuisine. This article presents a collection of meticulously crafted recipes that will guide you through the process of recreating this iconic dish in the comfort of your own kitchen.
**Recipes included in the article:**
1. **Houston's Veggie Burger:** Dive into the secrets behind Houston's signature veggie burger, learning how to prepare the hearty patty from scratch using a harmonious blend of black beans, brown rice, and sautéed vegetables.
2. **Horseradish Mayonnaise:** Elevate your burger with this zesty and creamy condiment, crafted by skillfully combining mayonnaise, horseradish, and a touch of lemon juice.
3. **Roasted Red Pepper Sauce:** Indulge in the smoky and mildly spicy flavors of roasted red pepper sauce, made by roasting bell peppers and blending them with olive oil, garlic, and herbs.
4. **Avocado Slices:** Discover the art of selecting and slicing avocados perfectly, ensuring a creamy and flavorful addition to your veggie burger.
5. **Crispy Lettuce:** Learn the techniques for achieving perfectly crisp lettuce, adding a refreshing crunch to your burger.
6. **Assembling the Veggie Burger:** Uncover the secrets of constructing a visually appealing and structurally sound veggie burger, layering each component with precision.
With these recipes at your disposal, you'll be able to replicate the magic of Houston's veggie burger, savoring its deliciousness in the comfort of your own home.
HOUSTON'S VEGGIE BURGER RECIPE
Made with oats, brown rice, beans, and beets seasoned with a special blend of spices, this veggie burger recipe can please even meat lovers.
Provided by Hunter May
Categories Hamburger
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel.
- Using the backside of a fork or potato masher, mash beans until smooth and pasty.
- Heat a small skillet over medium heat.
- When hot, add the oil, onion, and garlic. Sauté for 3 minutes then transfer to the bowl with the beans.
- In a small bowl, add the paprika, cumin, chili powder, salt, and pepper. Mix until combined then add to the large bowl.
- Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
- Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
- In a food processor fitted with a metal blade, process oats until fine.
- Add the oats to the large bowl with the beans, veggies, and sauce.
- Add the rice, beets, beet juice, and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties, about 5½ ounces each. Place patties on a freezer-safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
- Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce, and cook for an additional 5 minutes. Add cheese during the last 2 minutes, if using.
- With the spatula, place each patty on a bun and top with your desired toppings.
Nutrition Facts : Carbohydrate 150.46g, Cholesterol 39.99mg, Fat 7.58g, Fiber 20.93g, Protein 34.30g, SaturatedFat 1.68g, ServingSize 4.00, Sodium 629.08mg, Sugar 0.00, UnsaturatedFat 2.52g
HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS
This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.
Provided by Claire312
Categories Rice
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together barbecue sauce and molasses. Set aside.
- In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
- Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
- Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.
HOUSTON'S VEGGIE BURGER
Steps:
- Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.
- Heat a small skillet over medium heat.
- When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.
- In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.
- Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.
- Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking
- In a food processor fitted with a metal blade, process oats until fine.
- Add the oats to the large bowl with the beans, veggies and sauce.
- Add the rice, beets, beet juice and egg and mix everything until combined.
- Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.
- Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.
- Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.
- With the spatula, place each patty on a bun and top with your desired toppings.
Nutrition Facts : ServingSize 1 burger w/o cheese, Calories 302 kcal, Carbohydrate 56 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 47 mg, Sodium 815 mg, Fiber 10.5 g, Sugar 13 g
VEGGIE BURGER- HOUSTON'S REPLICA
This is my version of Houston's Restaurant delicious Veggie Burger. I use to go to the one off Westheimer and order one every week. Different waiters would tell me one ingredient at a time and this is what I came up with.
Provided by Raw for Fun
Categories Lunch/Snacks
Time 53m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
- You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
- Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
- You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.
Nutrition Facts : Calories 230.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 780.5, Carbohydrate 44.8, Fiber 5.5, Sugar 11.8, Protein 7.3
HOUSTON'S WE HAVE A VEGGIE BURGER
If you're a vegetarian, this is hands-down the best burger you'll have. Even meat eaters order this one at Houston's. The best thing about this burger is that it doesn't taste like a burger (I hate anything pretending to be meat), and it also doesn't taste like oats or bread between a bun. (Like so many other veggie burgers). This is not an exact recipe, but it's a version of what our chef friend from Houston's gave us. We have tweaked it to the recipe listed here using all of the Houston's ingredients. Careful with the Jalapeños or it can get way too spicy. Caution with the prunes too, or it can end up tasting like jam which is just gross. As for the glaze, we tend to wing it every time so if anyone has the units for this, let us know. The cooking time and temp is also something we just watch for each batch. So basically, these are delicious but still in progress. There is no egg in their recipe!
Provided by rjonzeshops
Categories Black Beans
Time 1h
Yield 15 patties, 15 serving(s)
Number Of Ingredients 13
Steps:
- Makes 15 patties for freezing.
- Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
- 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
- Bake at 375 and watch for time. We pull them out when they look right.
- Glaze:.
- Soy.
- Honey.
- Hoisin.
- Molasses.
- Dip let sit in marinade before grilling/baking.
Tips:
- When making the veggie burgers, be sure to use a food processor to get a fine, even texture.
- If you don't have a food processor, you can grate the vegetables by hand.
- Be sure to drain the vegetables well after grating them, to remove any excess moisture.
- When shaping the veggie burgers, use a lightly oiled burger press to get a uniform shape.
- If you don't have a burger press, you can shape the burgers by hand.
- Be sure to cook the veggie burgers over medium heat, to prevent them from burning.
- Serve the veggie burgers on your favorite bun, with your favorite toppings.
Conclusion:
These Houston's Restaurant Copycat Veggie Burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with flavor and nutrients, and they are sure to be a hit with your family and friends. Whether you are a vegetarian or simply looking for a healthier option, these veggie burgers are a great choice.
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