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Meatless Monday July 4th Burgers!

With July 4th right around the corner (it is this Friday in case you don’t have plans yet), I am going to dedicate this week’s posts to making your July 4th BBQ or party the best!  Today’s post is for your vegetarian friends, or just options for meat-free burgers.  The recipes come from V-lish, a resource for meat-free recipes, videos, and tips.  Follow the recipes below for 3 meat-free burger options!

Mushroom-Nut Burgers:

1½ cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices) (see notes)

1 teaspoon Italian seasoning or all-purpose seasoning

½ teaspoon chili powder

½ teaspoon garlic powder

⅛ teaspoon sea salt

½ cup chopped walnuts

2 cups chopped mushrooms

⅓ cup diced onion

1 teaspoon reduced-sodium tamari or ¼ teaspoon sea salt

Preheat the oven to 375 degrees F

Line a medium baking pan with unbleached parchment paper

Put the bread crumbs, Italian or all-purpose seasoning, chili powder, garlic powder, and salt in a large bowl

Put the walnuts in a blender and process in pulses until they resemble coarsely ground flour

Add the walnuts to the bread crumbs and stir gently to incorporate

Put the mushrooms, onion, and tamari in a blender and process to a chunky purée

Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate

Place a 3-inch cookie cutter ring on the parchment

Pack one-quarter of the mushroom– bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.”

Gently remove the ring (see note)

Repeat with the remaining mushroom–bread crumb mixture

Flatten each burger slightly with the back of a flat spatula

Bake for 18 minutes

Flip each burger and bake for an additional 15 to 25 minutes, or until the burgers are slightly crisp and golden

Serve on toasted whole-grain buns, topped with lettuce, tomato, sweet onion, mustard, and catsup.

Chef’s Notes:

Gluten-free option: To make gluten-free bread crumbs, use your favorite gluten-free bread in place of the wholegrain bread.

Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the burgers together. To make fresh bread crumbs, tear 3 to 4 slices of fresh, soft whole-grain bread into chunks. Put the bread chunks in a blender and process into coarse crumbs.

Alternately form the burgers into four patties, with your hands.

YIELD: 4 Servings

Recipe provided by Laura Theodore, the Jazzy Vegetarian, and host of the PBS television series of the same name, as well as the podcast. Her most recent book is Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. For more information please visit: www.lauratheodore.com

Mushroom-Nut Burger

Mushroom-Nut Burger

Big Ben Lentil Burger:

3⁄4 cup (95g) wheat germ

2 cups (400g) cooked or canned lentils

1 cup (120g) bread crumbs

1⁄4 cup (40g) onions, chopped

3 tbsp olive oil

1⁄2 tsp salt

1⁄2 tsp ground black pepper

On a small plate, set aside 2 tbsp of wheat germ for coating

In a medium bowl mix together the wheat germ, lentils, bread crumbs, onions, oil, salt and pepper and mash together ingredients with a potato masher or your hands

Divide and shape into 4 patties like you’re making a snowball. Really pack the patties tightly together

Lay down each patty in reserved wheat germ, coating each side

Cook in a lightly oiled frying pan on medium-high heat for 5-10 minutes, flipping occasionally

Serve an all-vegan patty with special sauce, lettuce, vegan-cheese, pickles, onions on a sesame bun! YUM!

Big Ben Lentil Burgers from GoVegan! w/Sarah Kramer App.

Available at www.goveganap.com

Photo by Sarah Kramer

Watch how to make these burgers HERE:www.youtube.com/watch?v=SleirL5C3SU

Big Ben Lentil Burger

Big Ben Lentil Burger

Southwest Black Bean and Corn Burger:

1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons

12 large onion, finely diced

2 cloves garlic, finely diced

12 cup corn, fresh or frozen

12 large red or orange bell pepper, finely chopped

Dash sea salt, plus 12 teaspoon

1⁄4 teaspoon finely ground black pepper

1 (15-ounce) can black beans, rinsed

1⁄4 teaspoon chipotle powder

1 tablespoon vegan Worcestershire sauce

1 tablespoon fresh lemon juice

2 teaspoons agave nectar

34 cup rolled oats

1 cup bread crumbs or 2 slices spelt bread

Whole grain mini burger buns

Ketchup, mustard, pickle relish, tomato and lettuce (optional)

Cashew Cheese Ingredients:

34 cup cashews

12 teaspoon garlic powder

12 teaspoon sea salt

2 teaspoons agave nectar

12 teaspoon smoked paprika

2 tablespoons neutral tasting oil

14 cup unsweetened almond or soymilk

1-2 tablespoons fresh lemon juice

3 sprigs fresh thyme, stemmed and finely chopped

 

For Burgers:

Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil

Add onion and garlic and cook for about 2 minutes

Add corn, bell pepper, dash of sea salt and black pepper

Cook until mixture is slightly browned, about 3-4 minutes, and set aside

In a food processor, combine black beans, chipotle powder, 1⁄2 teaspoon sea salt, Worcestershire sauce, lemon juice and agave

Pulse together 5-8 times

Add oats and bread crumbs or spelt bread

Pulse until uniform, scraping down sides to further incorporate into food processor

Transfer to a large bowl

Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture

Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan

Cook for about 5 minutes on each side or until browned

 

For Cheese:

In a large food processor or high-powered blender, pulse cashews, garlic powder, sea salt, agave, paprika, oil, almond or soymilk and lemon juice

Blend until smooth and uniform, scraping down sides of machine as needed

Fold in thyme once mixture is creamy

 

Serve burgers on a toasted mini bun topped with cashew cheese, if using and desired toppings!

Southwest Black Bean and Corn Burger

Southwest Black Bean and Corn Burger

This recipe comes from Spork Foods, a gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg.  They offer live vegan organic cooking classes in Los Angeles at Spork Foods (www.sporkfoods.com).  Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.  Heather and Jenny are Chef Ambassadors for two major corporations, GO Veggie! Foods and Setton Farms.  They teach all over the country and the world reaching about 10,000 people a year.

I hope these recipes kick off your July 4th week on a great note!  Come back tomorrow for a few grilling and other tips for your BBQ!

Stay hungry…

 

 

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