Here Are 10 Super Easy "Baked Burgers" Recipes Delicious and Healthy Recipes You Can Quickly & Easily Cook.
1. Sweet Potato and Parsley Burgers
Ingredients
*2 sweet potatoes, peeled and cubed
*1 cup rolled oats
*3 green onions, finely chopped
*1/2 cup chopped parsley
*Salt, pepper
Directions
1. Put the potato cubes in a steamer and cook them until tender.
2. Transfer them into a bowl and mash them with a fork.
3. Stir in the rest of ingredients then form small patties with your wet hands as the mixture tends to be sticky.
4. Arrange the burgers in a pan lined with parchment paper then bake them in the preheated oven at 400º F until golden brown and crusty.
5. Serve them on Vegan burger buns with tomato slices or vegan yogurt and garlic sauce.
2. Basil and Quinoa Burgers
Ingredients
*2 teaspoons flax seeds, ground
*4 tablespoons water
*1 1/2 cup canned white beans, drained
*1 1/2 cups cooked quinoa
*2 red potatoes, cubed, boiled, and mashed
*1 teaspoon nutritional yeast
*1 small red onion, finely chopped
*2 tablespoons all purpose flour
*2 garlic cloves
*1/2 cup packed fresh basil, chopped
*Salt, pepper
Directions
1. Mix the ground flax seeds with water and set them aside.
2. Flax seeds are a vegan alternative to eggs and grinding them then mixing them with water makes sure we get a similar texture to egg as they transform into a gel.
3. Put the beans in a food processor and pulse to purée them.
4. Transfer them into a large bowl then stir in the soaked flax seeds, quinoa, mashed potatoes, basil, nutritional yeast, flour and
chopped onion plus minced garlic.
5. Mix well then adjust the taste with a touch of pepper and
salt.
6. Wet or grease your hands, take spoonfuls of mixture and form the burgers.
7. Set them aside while you heat your oven to 375º F.
8. Arrange all the burgers in a pan lined with parchment paper and bake them in the oven for 40 minutes until golden brown.
3. Stuffed Portobello Burgers with Onion Marmalade
Ingredients
*4 Portobello mushrooms
*1 small zucchini, diced
*1 onion, finely chopped
*1 tomato, peeled, deseeded, and diced
*2 tablespoons packed basil leaves, chopped
*Salt, pepper
For the onion marmalade:
*3 red onions, sliced
*1 cup sugar
*1/2 cup vinegar
*1 cinnamon stick
*Vegan burger buns
Directions
1. In a bowl, mix the diced zucchini, onion, tomato and basil.
2. Arrange the mushrooms in a baking pan and spoon the filling into each of them.
3. Cook in the oven for 25 minutes, at 375º F
4. In the meantime, make the marmalade. Put the onion, sugar, vinegar and cinnamon stick in a saucepan over a medium flame.
5. Bring to a boil then lower the heat and simmer until almost all
the liquid has evaporated and the marmalade looks thick and fragrant.
6. When the stuffed Portobello are ready, serve them on vegan burger buns with a dollop of onion marmalade.
4. Bulgur and Parsley Baked Burgers
Ingredients
*4 cups water
*1 1/4 cup uncooked bulgur
*2 cups chopped parsley leaves
*1 cucumber, diced
*1 tomato, peeled, deseeded, and diced
*2 tablespoons chopped mint leaves
*4 tablespoons olive oil
*3 garlic cloves, minced
*Juice from 1/2 lemon
*2 tablespoons cornstarch
*1 cup whole wheat flour
*Whole wheat Vegan burger buns
*Tzatziki sauce for serving
Directions
1. Pour the water into a large pot and add a pinch of salt.
2. Bring to a boil then stir in the bulgur.
Simmer on low heat for 15 minutes or until all the liquid has been absorbed. Set aside to cool
before proceeding to next step.
Take a large bowl and add the parsley, mint, cucumber, tomato, garlic, lemon juice, olive oil
and salt and pepper to taste. Mix well then stir in the flour and cornstarch. Wet your hands and
form small burgers. Arrange all of them on a baking tray lined with parchment paper.
Bake them in the preheated oven at 375º F for 40 minutes or until crusty and golden brown.
Serve on vegan burger buns with tzatziki sauce as garnish.
5. Spinach Tofu Burgers
Ingredients
*10 oz fresh spinach, chopped
*2 tablespoons olive oil
*1 leek, finely chopped
*1 carrot, peeled and grated
*2 garlic cloves, minced
*1 teaspoon dried oregano
*1/4 cup walnuts
*1/4 cup cooked brown rice
*1 package firm tofu, crumbled
*2 tablespoons fresh chopped dill
*Salt, pepper to taste
Directions
1. Heat the olive oil in a pan and stir in the leeks, carrot, garlic and dried oregano.
2. Sauté 3-4 minutes then add the spinach and cook 1 more minute until it's softened. Remove from heat and set aside.
3. Put the tofu and walnuts in a food processor and pulse until well combined.
4. Add half of the spinach and pulse a few more times to combine. Put the mixture into a bowl and stir in the remaining spinach.
5. Mix in the brown rice, chopped dill and salt and pepper to taste. 6. Mix well then form burgers.
7. Arrange them on a baking tray lined with parchment paper and bake in the preheated oven at 350º F until it forms a golden crust, about 40 minutes.
8. Serve on vegan burger buns with your favorite toppings.
6. Baked Sweet Corn Tofu Burgers
Ingredients
*1 cup frozen sweet corn
*1/2 cup walnuts
*1 package firm tofu, crumbled
*2 garlic cloves
*1 carrot, peeled and grated
*1/2 cup cornmeal
*1/2 cup flour
*1 tablespoon tahini paste
*2 tablespoons chopped coriander
*1 teaspoon cumin powder
*Salt, pepper
Directions
1. Put the walnuts and half of the sweet corn in a food processor, along with the coriander.
2. Pulse a few times until well blended.
3. Transfer into a bowl and stir in the remaining corn, garlic, crumbled tofu, carrot, cornmeal and flour.
3. Add the tahini paste and cumin powder and adjust the taste with salt and pepper.
4. Mix well then form small burgers with your wet hands.
5. Arrange all of them on a baking tray lined with parchment paper and bake in the preheated oven at 350º F for 40 minutes.
6. Serve on vegan burger buns with your favorite toppings.
7. Herbed Tofu Burger
Ingredients
*15 oz firm tofu, drained well
*1 tablespoon dried parsley
*2 tablespoons dried basil
*1 tablespoons fresh chopped thyme
*1 teaspoon dried rosemary
*1 cup cooked brown rice
*2 garlic cloves, minced
*2 tablespoons flax seeds, ground
*4 tablespoons water
*1/2 cup seeds mix (sunflower, pumpkin)
*Salt, pepper
Directions
1. Mix the flax seeds with water in a small bowl.
2. Crumble the tofu in a large bowl. Stir in the herbs, both fresh and dried ones, and mix well.
3. Add the cooked rice then the minced garlic and flax seeds. Mix in the seeds and combine well.
4. Adjust the taste with salt and pepper and form small patties.
5. Arrange them on a baking tray lined with parchment paper and drizzle olive oil on top.
6. Cook in the preheated oven at 350º F for 20-30 minutes until slightly golden brown and fragrant.
7. Serve on vegan burger buns with your favorite toppings or wrap in foil and freeze for later serving.
8. Spicy Mushroom and Black-eyed Pea Burgers
Ingredients
*5 oz cremini mushrooms, thinly sliced
*1 red onion, chopped
*2 garlic cloves, minced
*2 tablespoons olive oil
*2 cups canned black-eyed peas
*2 tablespoons chopped parsley
*1 teaspoon soy sauce
*1/2 teaspoon chili flakes
*Salt, pepper
Directions
1. Heat the olive oil in a large pan and stir in the onion. Cook until translucent then add the mushrooms and keep cooking 10 more minutes.
2. Add the garlic then remove from heat into a bowl.
3. Put the peas into a blender and pulse a few times, just to mash them a bit.
4. Put them in the bowl with the mushrooms. Add the soy sauce and chili flakes and mix to combine well.
5. Wet your hands and form small patties.
6. Arrange all of them on a baking tray and cook in the preheated oven at 400º F about 20-30 minutes, just until they start to look golden brown on the surface.
6. Serve on vegan burger buns with your favorite toppings.
9. Vegetable Flax Seed Burgers
Ingredients
*7 oz artichoke hearts, drained and chopped
*2 garlic cloves, minced
*2 tablespoons fresh chopped parsley
*1 cup canned chickpeas, drained
*1 cup canned kidney beans, drained
*2 tablespoons tahini paste
*1 carrot, peeled and grated
*3 tablespoons flax seeds
*1/2 cup rolled oats
*Salt, pepper
Directions
1. Simply put all the ingredients into a food processor and pulse a few times until well blended, but not yet transformed into a paste. 2. You want a chunkier texture.
3. Wet your hands and form small patties.
4. Arrange them all on a baking tray lined with parchment paper and cook in the preheated oven at 400º F for 20-30 minutes until slightly golden brown on the surface.
5. Serve on vegan burger buns with tomato slices, lettuce leaves, shredded cabbage, or any other toppings you like.
10. Carrot and Walnut Burgers
Ingredients
*4 carrot, peeled and grated
*1 small onion, finely chopped
*2 garlic cloves, minced
*1 tablespoon olive oil
*1 teaspoon cumin
*1/2 cup walnuts, chopped
*2 tablespoons sunflower seeds
*1 cup canned chickpeas
*1 cup cooked quinoa
*2 tablespoons chopped parsley
*Salt, pepper
*1/4 cup whole wheat flour
Directions
1. Heat the olive oil in a small pan and sauté the onion and garlic for 2-3 minutes. Add the cumin and sauté 1 more minute until fragrant.
2. Put the chickpeas in a food processor and pulse until a smooth paste forms.
3. Transfer into a large bowl and stir in the onion mixture, chopped walnuts, sunflower seeds, quinoa, chopped parsley and a pinch of salt and pepper.
4. Wet your hands and form small patties. Coat each burger in whole wheat flour and arrange them on a baking pan lined with parchment paper.
5. Refrigerate for 30 minutes then cook in the preheated oven at 400º F for 30-40 minutes until browned and crusty on the surface.
6. Serve in vegan burger buns with your favorite toppings.
