THE ULTIMATE VEGGIE BURGER
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
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
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Zohiab Gaming
[email protected]Yum!
tuxedo man
[email protected]These burgers are a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and these burgers are a great way to use them up.
Angie Torres
[email protected]I've made these burgers several times now, and they're always a hit with my guests. They're so flavorful and juicy.
Patricia Nzama
[email protected]These burgers were a little too spicy for me, but my husband loved them.
Roua Mardiny
[email protected]I love that these burgers are made with all natural ingredients. They're also gluten-free and vegan, which is a bonus.
Julie J
[email protected]Meh.
Basit Khan
[email protected]These burgers are a great way to get your kids to eat their vegetables. They're also a healthier alternative to traditional beef burgers.
Thee Herbalist
[email protected]I've tried a lot of veggie burgers, and these are definitely some of the best. They're packed with flavor and have a great texture.
Killa Kaay
[email protected]These burgers were a bit dry for my taste, but the flavor was good.
Frank Parton
[email protected]I was really impressed with these veggie burgers. They were easy to make and tasted delicious. I especially liked the tahini sauce.
Habijul Islam
[email protected]These veggie burgers are amazing! They're so flavorful and juicy, and they hold together perfectly. I've made them several times now, and they're always a hit with my family and friends.