Here Are 10 Amazing Delicious "Healthy Veggie Burger" Recipes You Can Quickly & Easily Cook.
1. Potato Veggie Burgers
Ingredients
*1 1/2 cup canned white beans
*1 small carrot, grated
*1 green onion, finely chopped
*4 potatoes, grated
*1/2 cup corn
*Salt, pepper
*2 tablespoons fresh parsley
Directions
1. Put the beans in a blender and puree until a smooth paste forms. 2. Transfer into a bowl and add the potatoes, carrot, green onion, corn, parsley and salt and pepper to taste.
3. Wet your hands and form burgers. Heat a grill pan on a medium flame and brush it with olive oil.
4. Cook the burgers on both sides 6-7 minutes.
5. Serve them warm with a vegan yogurt and garlic sauce if you like.
2. Mushroom and Bean Burgers
Ingredients
*1 1/2 cup fresh chopped mushrooms
*2 garlic cloves, minced
*1 cup canned white beans
*1 tablespoon chopped parsley
*2 green onions, chopped
*1/4 teaspoon cumin powder
*Salt, pepper
Directions
1. Using a fork, mash the beans until a smooth paste forms. You can also purée them in a blender or food processor.
2. Transfer the beans into a bowl and stir in the green onion, garlic, chopped mushrooms, cumin powder, parsley and salt and pepper to taste.
3. Wet your hands and form burgers.
4. Heat a grill pan on a medium flame and cook the burgers on both sides for 7-8 minutes until golden brown and cooked through.
3. Kidney Bean and Spinach Burgers
Ingredients
*3 cups canned kidney beans
*3/4 cup rolled oats
*1/2 teaspoon tamarind paste
*2 garlic cloves, minced
*1/2 small onion, chopped
*1 cup baby spinach leaves, chopped
*1 teaspoon nutritional yeast
*1/2 cup pumpkin seeds
*1/4 teaspoon chili powder
*Vegan burger buns and tomato slices for serving
*Salt, pepper
Directions
1. Put the kidney beans in a food processor or blender and pulse until a smooth paste forms.
2. Transfer into a bowl and stir in the rolled oats, tamarind paste, garlic, chopped onion, yeast, pumpkin seeds, chili powder and spinach leaves. Adjust the taste with a pinch of salt and pepper.
3. Wet or grease your hands and take spoonfuls of mixture and form burgers. Set them aside.
4. Heat a grill pan on a medium flame and brush it with a bit of vegetable oil.
5. Cook the burgers on both sides 6-7 minutes until golden brown and cooked through.
6. Serve them warm on a burger bun, topped with a tomato slice.
4. Curried Eggplant and Tomato Burgers
Ingredients
*1 eggplant, sliced
*2 large tomato, cut in thick slices
*2 tablespoons balsamic vinegar
*2 tablespoons olive oil
*1/2 teaspoon dried basil
*Salt, pepper
*Vegan burger buns
Directions
1. Put the eggplant and tomato in a colander and sprinkle plenty of salt. Let them rest for 30 minutes then rinse and drain on paper towels.
2. Mix the vinegar with olive oil in a small bowl and brush the eggplant slices.
3. Heat a grill pan over a medium flame then cook the eggplant slices on each side for a few minutes until tender.
4. Remove from the pan and cook the tomato slices in the same pan.
5. Serve the eggplant and tomatoes layered on vegan burger buns.
5. Portobello Burgers
Ingredients
*2 large Portobello mushrooms
*1/4 cup balsamic vinegar
*2 tablespoons extra virgin olive oil
*1 garlic clove, minced
*1 teaspoon dried basil
*Salt, pepper
Directions
1. In a large bowl, mix together the vinegar with olive oil, minced garlic and basil. Add a pinch of salt and freshly ground pepper and put the mushrooms into the sauce.
2. Let them marinade for 30 minutes.
3. Heat a grill pan on a medium flame and brush it with olive oil.
4. Put the mushrooms on the grill and cook them on both sides until golden brown.
5. Serve them warm on vegan burger buns with tomato slices and onion rings
6. Grilled Black Bean and Broccoli Burgers
Ingredients
*1 1/2 cups canned black beans
*1 red bell pepper, cored and chopped
*2 green onions
*1/2 cup wheat germ
*2 garlic cloves, minced
*1/2 cup chopped walnuts
*1/2 cup pumpkin seeds
*1 teaspoon nutritional yeast
*1/4 teaspoon cayenne pepper
*1 teaspoon dried basil
*1/2 teaspoon dried oregano
*Salt, pepper
*Tomato slices and onion rings for serving
Directions
1. Put the black beans into a blender or food processor and pulse a couple of times until a smooth paste forms.
2. Transfer the beans into a bowl and add the onion and red bell pepper.
3. Put the walnuts and pumpkin seeds in a food processor together with the garlic and process until ground.
4. Add them to the bowl with the rest of the ingredients. Stir in the wheat germ, nutritional yeast, basil, oregano, cayenne pepper and salt and pepper to taste.
5. Mix well then wet your hands and form burgers.
6. Heat a grill pan and brush it with plenty of olive oil.
7. Cook the formed burgers on both sides 6- 7 minutes until cooked through and golden brown.
8. Serve on vegan burger buns with tomato slices and onion rings.
7. Simple Zucchini Burgers
Ingredients
*1 zucchini, cut in 1/4 inch thick slices
*2 tablespoons olive oil
*1 tablespoon balsamic vinegar
*Salt, pepper
*Vegan burger buns
*Tomato slices, lettuce leaves
Directions
1. Put the zucchini slices in a colander and sprinkle a generous amount of salt.
2. Let them sit there for 30 minutes. This is done to extract the natural bitterness of the zucchini. After 30 minutes, rinse well and drain on paper towels.
3. Transfer them into a bowl and drizzle the olive oil. Toss
to evenly coat the slices.
4. Heat your grill or grill pan and cook the zucchini slices 3-4 minutes on each side, just to be tender.
5. Remove them into a bowl and drizzle a bit of balsamic vinegar. 6. Sprinkle some freshly ground pepper.
7. Serve them layered on vegan burger buns with tomato slices, lettuce and basil leaves.
8. Sweet Potato Grilled Burgers
Ingredients
*3 cups cannellini white beans, drained
*2 sweet potatoes, peeled then boiled and mashed
*3 tablespoons tahini paste
*1 teaspoon Cajun seasoning
*1/3 cup whole wheat flour
*Salt, pepper to taste
*Avocado slices, tomatoes, and onion rings for serving
Directions
1. Put the beans in a food processor or blender and puree until smooth.
2. Transfer the mixture into a bowl and stir in the mashed potatoes, followed by the tahini paste and Cajun seasoning.
3. Add the whole wheat flour and a pinch of salt and pepper and mix well.
4. Wet your hands and form small patties. Set aside.
5. Heat a grill pan and brush it with plenty of olive oil.
6. Cook the burgers on the grill on both sides for 7-8 minutes until cooked through and browned.
7. Serve on vegan burger buns with avocado slices, tomato slices and onion rings.
9. Grilled Tofu and Portobello Burgers
Ingredients
*4 Portobello mushrooms
*1 large red onion, sliced
*1 tablespoon balsamic vinegar
*2 garlic cloves, minced
*2 tablespoons olive oil
*10 oz firm packed tofu
*1/2 cup red wine
*1 tablespoon soy sauce
*1 teaspoon honey
*1 tablespoon sesame seeds
*Salt, pepper
*Vegan burger buns
*Tomato slices and arugula to garnish
Directions
1. In a bowl, whisk together the red wine with soy sauce, honey, sesame seeds and a pinch of freshly ground pepper.
2. Put the tofu, cut into slices, in this marinade and leave for 30 minutes to infuse the flavors.
3. Remove the stems from the mushrooms and sprinkle them with a pinch of salt and pepper.
4. Heat a grill pan and cook the mushrooms on both sides until cooked through and browned on the surface.
5. Remove the tofu from the marinade and grill it in the same pan as the mushrooms, on both sides, until golden brown.
6. Mix the red onion with garlic, balsamic vinegar and olive oil.
7. Serve the mushrooms on vegan burger buns, topped with a slice of grilled tofu and some marinated red onion.
10. Pineapple and Mushroom Burgers
Ingredients
*2 Portobello mushrooms
*2 slices fresh pineapple
*1/4 cup teriyaki sauce
*1 teaspoon honey
*Salt, pepper
*Vegan burger buns
Directions
1. Mix the teriyaki sauce with the honey and a pinch of salt and freshly ground pepper, then brush the mushrooms and pineapple with this sauce.
2. Heat a grill pan on a medium flame and cook both the mushrooms and pineapple on both sides 6-7 minutes on both sides until golden brown and cooked through.
3. Layer the mushrooms and pineapple slices on a burger bun and serve warm.
