burgers Archives - Forks Over Knives

Bombay Potato Burgers with Cilantro Chutney

Darshana Thacker Wendel — Fri, 15 Dec 2023 18:36:57 +0000

This tantalizing recipe combines your favorite curry flavors into the familiar shape of a veggie burger. Tender Yukon gold potato patties are seasoned with cilantro, turmeric, ginger, lime, and garlic before being dipped in a spicy cumin-infused batter. While the patties bake to crisp perfection, you can quickly whip up a tangy cilantro chutney to take the place of your standard burger sauces. Simply sandwich each potato patty between whole wheat buns, top with chutney and sriracha (if you like spice), and dig in! Don’t worry if these burgers stick to the parchment or silicone as they bake; they’re served smashed, so they don’t need to look perfect.

For more unique veggie burger recipes, check out these tasty ideas:

Pineapple Teriyaki Burgers
Grilled Mushroom Burgers with Tarragon Crema
Mediterranean Chickpea Burgers
Or take a look at our full collection of veggie burgers

Yield: Makes 8 burgers

Time: 75 minutes

3 lb. Yukon gold potatoes, peeled and cut into large pieces
2 cups packed fresh cilantro leaves + ¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
8 to 10 cloves garlic, minced
2 teaspoons grated fresh ginger
1¼ teaspoons ground turmeric
¾ teaspoon sea salt
1½ cups chickpea flour
¾ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon baking soda
1¼ cups unsweetened, unflavored plant-based milk
½ of a jalapeño, seeded (keep some seeds if you like heat)
2 tablespoons lemon juice
8 whole wheat burger buns, toasted
Sriracha sauce (optional)

Instructions

Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Transfer to a large bowl; let cool.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat.
Coarsely mash potatoes. Place 5 cups mashed potatoes in a large bowl. Add cilantro, lime juice, garlic, ginger, ½ teaspoon of the turmeric, and ½ teaspoon of the salt; mix well. Shape mixture into eight balls, using ½ cup mixture per ball.
In a bowl whisk together the remaining ¾ teaspoon turmeric and ¼ teaspoon salt and the next four ingredients (through baking soda). Add milk; whisk into a smooth batter.
Roll potato balls in batter and place on the prepared baking sheet. Bake 20 to 30 minutes or until heated through.
For Cilantro Chutney, in a blender combine the 2 cups of packed cilantro leaves, jalapeño, and lemon juice. Cover and blend into a coarse sauce. Season with sea salt.
Spread Cilantro Chutney on bottom halves of buns. Top with potato balls and, if desired, sriracha. Add bun tops. Press gently to smash burgers.

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Grilled Black Bean Veggie Burgers

Ellen Boeke — Fri, 21 Jul 2023 17:25:31 +0000

Become the burger boss at your next plant-based BBQ with these drool-worthy black bean veggie burgers. The nutrient-dense patties are seasoned with smoky paprika and salty soy sauce to create a rich, meaty flavor that’s enhanced by the texture of brown rice and panko breadcrumbs. The trick to grilling these burgers is patience: Be sure to wait the full 5 minutes before trying to flip them on the grill or they may stick and fall apart. Once the patties are ready, serve them on a whole wheat bun with all your favorite toppings. We recommend a generous slather of Homemade Ketchup and fresh veggies, but feel free to get creative and see what kind of wildly wholesome burger combinations you can create!

For more veggie burger recipes, check out these tasty ideas:

Five-Ingredient Veggie Burger
Sneaky Chickpea Burgers
Pineapple Teriyaki Burgers
Or take a look at our full collection of veggie burger recipes

Yield: Makes 8 burgers

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
¾ cup grated onion
4 cloves garlic, minced
2 teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
2 tablespoons flaxseed meal
¼ cup no-salt-added tomato sauce
2 tablespoons reduced-sodium soy sauce or tamari
1½ cups cooked brown rice
1 cup whole wheat panko
8 whole wheat hamburger buns
Toppers: sliced onion, lettuce, sliced tomatoes, pickles, Homemade Ketchup (or store-bought) and/or mustard

Instructions

In a large skillet cook the first five ingredients (through pepper) over medium until onion is tender, stirring occasionally. Coarsely mash bean mixture; cool slightly.
Meanwhile, in a large bowl stir together flaxseed meal and ⅓ cup water. Let stand 15 minutes.
Stir tomato sauce and soy sauce into flaxseed mixture. Add bean mixture, brown rice, and panko. Stir to combine. Divide into eight portions. Form into ¾-inch-thick patties.
Grill, covered, over medium heat 5 minutes. Carefully turn burgers and grill 5 minutes more or until heated through. Brush with water if needed to prevent sticking. Serve burgers on buns with desired toppers.

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Black Bean and Plantain Burgers with Salvadoran Corn Tortillas

Darshana Thacker Wendel — Tue, 22 Feb 2022 17:06:30 +0000

Pancake-thick Salvadoran-style corn tortillas make a great alternative to traditional buns in this delicious plant-based burger recipe. Succulent patties—made with black beans, plantains, bell pepper, and a hearty dose of smoky spices—are sandwiched between the homemade tortillas and drizzled with a spicy pepita sauce. The refreshing cabbage slaw adds a satisfying crunch, and a squeeze of lemon juice ties it all together. Serve open-faced or stack another tortilla on top!

Yield: Makes 12 burgers

2 cups shredded green cabbage
½ cup shredded carrot
¼ cup white wine vinegar
Sea salt, to taste
2 plantains (preferably green plantains), peeled and cut into ½-inch pieces (1¾ to 2 cups)
1¼ cups finely chopped onion
1 cup finely chopped green bell pepper
7 cloves garlic, minced
1½ teaspoons dried Mexican oregano, crushed
1 teaspoon ground cumin
2 15-oz. cans black beans, rinsed and drained (3 cups)
2 tablespoons lemon juice
½ teaspoon ancho chile powder
¼ teaspoon guajillo chile powder
2 pinches freshly ground black pepper
1½ cups tomato sauce
2 tablespoons pepitas
1¾ cups masa harina
Chopped fresh cilantro (optional)
Lemon wedges (optional)

Instructions

For slaw topping, in a medium bowl combine cabbage, carrot, vinegar, and a sprinkle of salt. Massage cabbage to coat well. Let stand at least 1 hour.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a saucepan combine plantains, 1 cup onion, the bell pepper, 6 cloves garlic, 1 teaspoon oregano, the cumin, and ¼ cup water. Cook, covered, over medium 15 minutes or until plantains are tender and any liquid has cooked off, stirring occasionally and adding water, 1 to 2 tablespoons at a time, to prevent sticking.
Add beans and lemon juice to pan; season with salt. Cook 3 minutes more. Cool mixture then mash well.
Shape bean mixture into twelve 3-inch patties, using about ⅓ cup mixture per patty. Place on prepared baking sheet. Bake 30 to 45 minutes or until burgers are browned on top. Turn off oven; leave burgers in oven to keep warm.
For Pepita Sauce, in a small saucepan combine the remaining ¼ cup onion, 1 clove garlic, and ½ teaspoon oregano. Add the ancho chile powder, guajillo chile powder, and black pepper. Cook over medium-low about 1 minute. Stir in tomato sauce; cook 2 minutes more. Cool 10 minutes. Transfer to a blender and add pepitas. Cover and blend until smooth. Set aside until ready to serve.
Meanwhile, for tortillas, line a shallow bowl with a clean kitchen towel. Fill a small bowl with water. Place masa harina in a third bowl; add 1½ cups warm water and knead into a soft dough. Divide dough into 12 equal portions.
Heat a large nonstick skillet over medium. Roll one dough portion into a ball. Pat the ball into a 3½- to 4-inch tortilla. Place tortilla in hot skillet and brush with water from the small bowl. Cook 5 minutes or until top and edges start to look dry and bottom is browned. Flip and cook 5 minutes more. Transfer to the towel-lined bowl; cover to keep warm. Repeat to make 12 tortillas.
Place burgers on tortillas. Drizzle with Pepita Sauce and top with slaw. If desired, sprinkle with cilantro and serve with lemon wedges.

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Teriyaki Jackfruit and Rice Stacks

Darshana Thacker Wendel — Fri, 28 Jan 2022 18:19:24 +0000

Cooked rice patties serve as buns for these teriyaki-infused jackfruit burgers. The meaty texture of jackfruit absorbs the savory sauce and perfectly complements the tender chunks of sweet potato and hearty adzuki beans that are thrown into the mix. Crisp lettuce leaves add brightness while savory rounds of nori seal in all the delicious flavors. They’re almost too pretty to eat—but not quite!

Tip: It’s best to use freshly cooked rice for this recipe, but you can also use pre-cooked rice. If you do start with cold leftover rice, mix 6 cups leftover rice with ½ cup water in a saucepan; cover and cook on medium-low 10 minutes or until soft, sticky, and heated. Stir in arrowroot powder, then proceed with Step 2.

Yield: Makes 8 burgers

3 cups dry short-grain brown rice
2 tablespoons arrowroot powder
1 15-oz. can jackfruit, rinsed and drained
3 tablespoon oil-free teriyaki sauce, plus more for serving
2 cups finely chopped onions
2 cups finely chopped sweet potato
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 15-oz. can adzuki beans, rinsed and drained (1½ cups)
4 nori sheets, each cut into four 2½ -inch-diameter rounds
6 romaine lettuce leaves, cut into 2-inch pieces

Instructions

In a saucepan combine rice and 6 cups water. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Remove from heat; cool slightly. Fluff with a fork. Stir in arrowroot powder. Let stand until cool enough to handle.
Line a baking sheet with a silicone baking mat. Place a 2½-inch round patty mold or cookie cutter on baking sheet. Fill the mold with ⅓ cup rice; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 16 patties. Cover and refrigerate at least 1 hour.
Preheat oven to 400°F. Line a second baking sheet with parchment paper.
In a bowl shred jackfruit with a fork. Add 2 tablespoons of the teriyaki sauce; mix well. Spread jackfruit on second baking sheet. Bake 20 minutes. Remove from oven; let cool.
In a skillet combine the next four ingredients (through ginger) and ¼ cup water. Cook over medium 10 to 15 minutes or until sweet potato is tender, stirring occasionally. Stir in jackfruit, beans, and the remaining 1 tablespoon teriyaki sauce. Line baking sheet with a fresh sheet of parchment paper.
On prepared baking sheet, shape jackfruit mixture into eight 2½-inch patties, using ⅓ cup mixture for each patty. Bake 20 minutes. Remove from oven and let stand 5 minutes. Turn burgers over and bake 20 minutes more. Turn oven off and leave burgers in oven to keep warm.
Heat a large nonstick skillet over medium. Add rice patties in batches; cook until lightly browned, turning once.
For each burger, place a rice patty on a nori round. Top with a few romaine pieces and a jackfruit patty. Top with a second rice patty, drizzle lightly with teriyaki sauce, and add a second nori round.

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19 of Our Favorite Veggie Burger Recipes

Lisa Esile, MS — Mon, 23 Aug 2021 17:15:09 +0000

It’s always a good time for a burger, but since store-bought vegan burgers aren’t always the healthiest it’s best to make your own. Packed with beans, grains, veggies, herbs, and spices, these 19 vegan burger recipes will satisfy your every burger craving and show your tastebuds how good a plant-based burger can be. Fire up the grill (or turn on the stove) and enjoy one of these incredible veggie burger recipes today. Your non-vegan friends will love them, too!

One thing you’ll notice about this collection is that beans are a hero ingredient in many great homemade veggie burgers. For more delicious ways to use beans to vegify all sorts of classic meals, check out How to Use Beans as Meat in Any Recipe. Having trouble finding a good oil-free, vegan bun at the store? Try our Homemade Whole Wheat Veggie Thins.

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New American Veggie Cheeseburgers

Darshana Thacker Wendel — Tue, 17 Aug 2021 17:13:00 +0000

Tired of dry, bland veggie burgers? We’ve got you. These homemade vegan cheeseburgers feature tasty veggie patties formed with a hearty combination of sautéed vegetables, quinoa, and bread crumbs, seasoned with savory vegan Worcestershire sauce and fresh herbs. Topped with a finger-licking-good potato-based “cheese” sauce and a tangy pepper-onion medley, you’ll want to make these open-faced beauties again and again. Serve with a side of coleslaw or baked french fries to really step up your burger game! There is no shortage of veggie burger recipes that you can try out!

Yield: Makes 10 burgers

2 cups finely chopped onions
11 to 13 cloves garlic, minced
1 large carrot, cut into ½-inch pieces
2 stalks celery, cut into 1-inch pieces
1 bell pepper (any color), cut into 1-inch pieces
6 oz. green beans, cut into 1-inch pieces
6 oz. fresh trumpet mushrooms, cut into 1-inch pieces
¼ cup finely chopped fresh parsley
3 tablespoons vegan Worcestershire sauce
4 tablespoons + 1 teaspoon white wine vinegar
1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
1 tablespoon smoked paprika
½ teaspoon freshly ground black pepper
1 cup cooked quinoa or millet
½ cup whole wheat flour or brown rice flour
½ cup whole wheat bread crumbs
½ teaspoon sea salt
1 large red onion, cut into ¼-inch-thick slices
2 large green bell peppers, cut into ¼-inch-thick slices
2 medium Yukon gold potatoes
1½ cups unsweetened, unflavored plant-based milk
½ cup nutritional yeast
5 whole grain burger buns

Instructions

Preheat oven to 400°F. Line two baking sheets with silicone baking mats.
In a large skillet combine chopped onions, minced garlic (reserving one clove for Cheese Sauce), and ¼ cup water. Cook over medium-low 5 to 7 minutes or until onion is translucent.
In a food processor combine the next five ingredients (through mushrooms). Pulse until vegetables are uniform ¼-inch bits. Transfer vegetables to skillet; add parsley, Worcestershire sauce, 1 tablespoon of the vinegar, the thyme, paprika, and black pepper. Cook 15 minutes or until vegetables are tender and most of the liquid is cooked off.
Add quinoa, flour, bread crumbs, and salt; mix well. Cook 5 minutes more. Remove from heat; cool 10 minutes.
Place a 2 ½-inch round patty mold or cookie cutter on one of the prepared baking sheets. Fill the mold with about ½ cup of the vegetable mixture; press with the back of a spoon to compact. Carefully remove mold. Repeat to make a total of 10 patties on the baking sheet.
Bake burgers on middle rack in oven 20 minutes.
For toppings, in a bowl combine sliced red onion, sliced bell peppers, and 2 tablespoons vinegar; mix well. Arrange vegetables on the second baking sheet. Bake on top rack in oven 20 minutes.
For Cheese Sauce, peel the potatoes and cut into 1-inch cubes. Place potatoes in a steamer basket in a large saucepan. Add water to pan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until very tender. Transfer potatoes to a blender; cool. Add the plant-based milk, nutritional yeast, the remaining vinegar, and remaining minced garlic. Blend just until smooth. Season with sea salt and freshly ground black pepper. Transfer sauce to a saucepan; heat until thick and warmed through.
Split buns and warm them in a toaster or skillet. Top each bun half with a burger, onion-pepper mixture, and Cheese Sauce.

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Grilled Mushroom Burgers with Tarragon Crema

Shelli McConnell — Mon, 02 Aug 2021 17:17:47 +0000

Summer herbs are a treasure trove of flavor, and the bright floral notes of tarragon shine through in this crowd-pleasing burger recipe. Smoky grilled portobellos are layered with fresh spinach, tomato, and a creamy cashew-based tarragon sauce for a meal that will please kids and adults alike. Pair these savory burgers with a handful of Baked French Fries to satisfy all your fast food cravings without the unhealthy ingredients. To make this recipe gluten-free, serve them on certified gluten-free buns.

Tip: To give the mushroom patties a smoky tarragon flavor, dip sprigs of tarragon in water and toss them onto the coals while grilling.

How about these other mouthwatering vegan burgers?

Yield: Makes 4 burgers

⅓ cup raw cashews, soaked in very hot water for 15 minutes
1 tablespoon tahini
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 small clove garlic, minced
¼ to ⅓ cup unsweetened, unflavored plant-based milk
¼ cup fresh tarragon, chopped
Freshly ground black pepper, to taste
4 portobello mushrooms, stems removed
1 tablespoon balsamic vinegar
4 whole grain hamburger buns, split and toasted
1 cup fresh spinach
4 slices tomato

Instructions

For sauce, in a blender or small food processor combine soaked, drained cashews with the next four ingredients (through garlic). Cover and blend until smooth, gradually adding plant-based milk until sauce is creamy and spreading consistency. Stir in tarragon. Season with pepper.
Brush mushrooms with vinegar. Grill mushrooms over medium 15 to 20 minutes or until tender, turning once.
Fill buns with spinach, mushrooms, and tomato slices. Spoon sauce over top. Serve immediately.

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Sun-Dried Tomato and Chickpea Sliders

Nancy Macklin, RDN — Mon, 19 Jul 2021 17:17:04 +0000

Put the veggie back in veggie burger with these produce-packed sliders. Mushrooms, chickpeas, zucchini, onion, garlic, and sun-dried tomatoes come together to form the succulent, savory patties, while balsamic-infused zucchini slices serve as buns. These sliders are on the smaller side; if you place them directly on the grill, you run the risk of losing them through the grates. We recommend using a grill pan when cooking them on the grill or on the stove.

Tip: Be sure to reserve the chickpea liquid (aquafaba) before rinsing and draining the chickpeas; you’ll use it to fine-tune the texture of the patty mixture.

For more inspiration, give these easy chickpea recipes a try today!

Yield: Makes 8 sliders

½ cup chopped onion
½ cup coarsely chopped fresh mushrooms
½ cup coarsely chopped zucchini
1 clove garlic, minced
¾ cup no-salt-added chickpeas, rinsed and drained, and liquid (aquafaba) reserved
¼ cup chopped sun-dried tomatoes (not oil packed)
1 teaspoon Italian seasoning, crushed
½ teaspoon lemon zest
Sea salt and freshly ground black pepper, to taste
¼ cup cornmeal
1 large zucchini, cut lengthwise into ½-inch-thick planks
2 tablespoons balsamic vinegar
8 slices roma tomato

Instructions

In a large skillet cook the first four ingredients (through garlic) over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Place in a food processor with the chickpeas, sun-dried tomatoes, Italian seasoning, and lemon zest. Cover and pulse until chunky but not pureed. Add 1 to 2 Tbsp. of the aquafaba if the mixture seems dry or isn’t sticking together. Mixture should be moist but not wet. Season with salt and pepper.
With wet hands, shape bean mixture into eight patties. Chill at least 20 minutes. Lightly dredge patties in cornmeal to coat.
Heat a grill pan over medium-high. Cook sliders 8 to 10 minutes or until browned and heated through, turning once. Brush zucchini planks with some of the balsamic vinegar. Cook in grill pan 4 to 6 minutes or until crisp-tender and grill marks appear, turning once. Cut planks into 16 pieces for “buns.” Place sliders and tomato slices between plank pieces. Drizzle with any remaining vinegar.

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Grilled Chickpea and Pesto Burger with Garlic Aioli

Nancy Macklin, RDN — Wed, 02 Sep 2020 17:20:20 +0000

These grilled chickpea burgers are bulked up with brown rice and quick oats. A topping of fresh garlic aïoli adds a pop of flavor and creamy texture. To soak cashews, place them in a bowl and cover with boiling water. Let stand 30 minutes; drain

Want to bake burgers instead? Preheat oven to 400°F; line a baking sheet with parchment paper or a silicone baking mat; and bake about 20 minutes or until lightly browned and heated through (165°F).

Yield: Makes 6 burgers

¼ cup soaked raw cashews (see note, above)
1 teaspoon onion powder
5 cloves garlic, halved
2 to 4 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
1 cup chopped stemmed kale
½ cup packed fresh basil
¼ onion, chopped (¼ cup)
2 tablespoons pine nuts
2 cups canned chickpeas (garbanzo beans), drained and liquid (aquafaba) reserved
1 tablespoon flaxseed meal
1 cup cooked brown rice
¾ cup dry quick oats
Sea salt and freshly ground black pepper, to taste
6 whole wheat hamburger buns
6 leaves butterhead (Boston or Bibb) lettuce
1 tomato, sliced
Thinly sliced red onion (optional)

Instructions

Make Garlic Aïoli: In a blender or mini food processor combine cashews; onion powder; and 2 cloves of the garlic, halved. Cover and blend until smooth, adding 2 to 4 Tbsp. unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice, to reach desired consistency. Season to taste with sea salt and freshly ground black pepper.
For pesto, in a food processor combine the kale, basil, onion, pine nuts, and the remaining 3 cloves garlic, halved. Cover and pulse until very finely chopped.
Place chickpeas in a large bowl; mash with a fork. In a small bowl combine 2 Tbsp. of the reserved aquafaba and the flaxseed meal. Add to chickpeas along with pesto, brown rice, and oats. Mix well. Season with salt and pepper. Stir in additional aquafaba if mixture seems dry.
Line a baking sheet with parchment paper. Form chickpea mixture into six patties about 3½ inches in diameter. Place on prepared pan. Refrigerate at least 2 hours or freeze 30 minutes.
Grill burgers over medium 8 to 10 minutes or until well browned and internal temperature is at least 165°F, turning once. Grill buns 1 to 2 minutes to toast. Place burgers on buns; top with lettuce, tomato, and, if desired, red onion. Serve with Garlic Aïoli.

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Pineapple Teriyaki Burgers

Nancy Macklin, RDN — Wed, 15 Jul 2020 17:16:29 +0000

These homemade veggie burgers are colorful, bright, and fresh, with a bit of heat to contrast the tangy carrot pickle and sweet pineapple. Sticky rice is best in this recipe because it will help the burgers hold together. Note that this recipe calls for cooked and cooled rice, so be sure to have that ready to go.

Yield: Makes 6 burgers

½ cup thinly sliced cucumber
¼ cup coarsely shredded carrot
3 radishes, thinly sliced
2 tablespoons rice vinegar
½ teaspoon pure cane sugar
⅛ teaspoon sea salt
1 lb. portobello mushrooms, caps and stems coarsely chopped
⅔ cup sliced scallions (green onions)
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons balsamic vinegar
2 teaspoons grated fresh ginger
½ teaspoon pure maple syrup
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper
1 cup whole wheat panko bread crumbs
⅔ cup cooked and cooled short grain brown rice
½ cup coarsely chopped walnuts
¼ cup flaxseed meal
Sea salt and freshly ground black pepper, to taste
6 fresh pineapple slices
6 leaves Bibb or red-leaf lettuce

Instructions

Make Carrot Pickle: In a bowl combine cucumber, carrot, radish, rice vinegar, sugar, and ⅛ teaspoon salt. Cover and chill until ready to serve.
In a large skillet cook mushrooms over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add scallions; cook 1 to 2 minutes or just until scallions have wilted. Remove from heat.
In a bowl combine the next six ingredients (through crushed red pepper). Reserve 1 tablespoon to use on pineapple.
In a large food processor combine mushroom mixture, panko, rice, walnuts, flaxseed meal, and the remaining soy sauce mixture. Cover and pulse until chunky but not pureed. Season with salt and black pepper. Shape into six patties, pressing firmly. Chill at least 20 minutes.
Brush pineapple slices with the reserved 1 tablespoon soy sauce mixture. Grill pineapple and burgers, covered, over medium 8 minutes, turning once.
Place each burger on a lettuce leaf. Top with grilled pineapple and Carrot Pickle.

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