vegetarian burger

I mean, sunflower seeds?? Halloumi?? Tahini?!?!? Like so much yes to them all, but especially that tahini sauce. Tahini sauce should probably go on just about everything you make from here on out. Boring salads no more!!

Sunflower Seed Veggie Burgers with Fried Halloumi + Curried Tahini Sauce.

quinoa

sunflower seeds (lightly toasted + cooled)

cannellini beans (finely mashed)

panko bread crumbs

egg (lightly beaten)

garlic (grated)

chipotle chile powder

salt + pepper

olive oil

Halloumi (sliced)

potatoes carrots

coconut oil (melted)

spicy curry powder

salt and pepper (to taste)

tahini (sesame seed paste)

thai red curry paste

maple syrup

lemon juice

soy sauce

water (to thin)

sesame seeds (for topping)

In a bowl combine the quinoa, sunflower seeds, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.

Preheat the oven to 375 degrees F.

Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until the edges just begin to crisp.

To make the tahini sauce, add the tahini, curry paste, maple syrup, lemon juice and soy sauce to a bowl. Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thin. Top with sesame seeds.

Heat the olive oil in a large skillet over medium heat. Grab the burgers and cook until golden and crisp, about five minutes per side.

Once the burgers are finished, remove and place on plate. Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices. Cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.

Spread the bottom of each bun with the tahini sauce, top with a burger and fried Halloumi and crispy sweet potatoes. Add the top bun. Serve with more tahini sauce. Enjoy!!

Recipe for Spicy Cauliflower Burgers with avocado sauce, cilantro lime slaw, and chipotle mayo! Meatless, filling, and delicious!

Spicy Cauliflower Burgers

cauliflower (about 6 cups florets)

garlic salt OR garlic clove

breadcrumbs almonds

Pepperjack cheese

eggs

salt

lime juice

cilantro

purple cabbage

green sauce

chipotle mayo

Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.

Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together (see picture). We don&#8217;t want PUREE here, but we do want enough mushiness to help it all stick together.

Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, Pepperjack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.

In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.

Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top.

Love everything cauliflower!!! These burgers look awesome! And under 200 calories for 1 burger!! Must try ASAP!

Geez, simmer down. There is a link at the top of every page to skip to the recipe.

Oh My!!! Chipotle AND meatless burger?!  My food-loving self is TAKEN. &lt;3  I have been looking forward to this since the &#039;fail&#039; post :D so glad  you didn&#039;t make us wait long!

I am so with you on the healthy subs.  But you are right!  Veggie/cauli burgers are just their own category.  Calm down, people...we are just bringing more options to the food table ;)

Loving the new addition of affiliate links to ingredients :) good thinkin&#039;!

Oh, now you have one extremely happy veggie burger eater over here :)  I love regular burgers, but I LOVE veggie burgers (notice the difference? :)) and this is the recipe I've been dreaming about, and it has just landed on top of my "must make" list!

Hello,

First of alll thank you so much for the awesome recipe..this is just fabulous n yummiest burger i ever tasted. i am predominantly meat eater but veggie burgers and that tooo sooo yum is just out of my imagination.

i have a question for you - i made thr burger twice but the pattie becomes soft .. and it crumbles when u eat the burger... is there a way you can make it stuffer do you can feel the pattie as meaty in your mouth. 

Thanks,
Sushil

https://content.jwplatform.com/videos/mjiWsl1m.mp4

Spicy Cauliflower Burgers with avocado sauce, cilantro lime slaw, and chipotle mayo! Meatless and delicious!

This is a veggie burger that even hearty meat-eaters will love! Made with beans, oats, brown rice, beets and a whole lot of spices, this veggie burger is a real crowd pleaser.

Houston’s Veggie Burger

(15-ounce can) black beans

onion

garlic (minced)

smoked paprika

cumin

chili powder ((check labels for gluten-free))

black pepper (to taste)

BBQ sauce

molasses

old fashioned oats ((check labels for gluten-free))

¼ cup cooked brown rice

beets

beet juice

whole wheat 100 calorie hamburger buns (or Gluten-free bun)

Optional toppings: Sliced pepper Jack cheese, (lettuce, tomato, avocado, BBQ sauce, ketchup)

Add the beans to a large mixing bowl.  Gently pat beans dry with a paper towel.  Using the back side of a fork or potato masher, mash beans until smooth and pasty.

Heat a small skillet over medium heat.

When hot, add the oil, onion and garlic.  Sauté 3 minutes then transfer to the bowl with the beans.

In a small bowl, add the paprika, cumin, chili powder, salt and pepper.  Mix until combined then add to the large bowl.

Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.

Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking

In a food processor fitted with a metal blade, process oats until fine.

Add the oats to the large bowl with the beans, veggies and sauce.

Add the rice, beets, beet juice and egg and mix everything until combined.

Using your hands, form the mixture into 4 patties, about 5 ½ ounces each.  Place patties on a freezer safe plate and freeze for 30 minutes.  Alternatively, you can put them in the refrigerator for 2 hours or more.

Heat a large flat skillet over medium heat.  Spray with oil and, using a spatula, transfer patties to the skillet.

Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes.  Add cheese during the last 2 minutes, if using.

With the spatula, place each patty on a bun and top with your desired toppings.

Whizz up chickpeas with garlic, spices and herbs to make delicious vegetarian patties for lunch or dinner

Easy falafel burgers

chickpeas

onion,

garlic cloves, crushed

tsp coriander

tsp cumin

flat-leaf parsley, chopped

flour

vegetable oil

hummus

buns,

Drain, rinse and dry the chickpeas thoroughly, then tip into the bowl of a food processor. Pulse until lightly broken up into coarse crumbs.

Add the onion, garlic, spices, parsley, flour and some seasoning, and continue to pulse until combined. Using your hands, gently form the mixture into 4 patties about 10cm in diameter and 2cm thick.

In a large pan, heat the oil and fry the falafels on each side for 2-3 mins or until golden (you may need to do this in batches). Lightly griddle the burger buns on the cut side in a griddle pan, or toast under the grill.

Spread one side of each bun with hummus, top with a falafel burger, add a handful of watercress, then pop the remaining bun half on top.

Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).

Swiss Mushroom Burgers

mushrooms mushrooms

/ 2 tbsp unsalted butter

garlic (, finely minced)

salt and pepper

cheese

onions

mayonnaise (or sour cream + pinch of salt)

tbsp ketchup

lettuce leaves

tomatoes

Preheat oven to 220°C/450°F (200°F fan).

Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.

Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.

Olive oil: Drizzle with olive oil.

Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)

Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.

Toast buns: Place split buns in the oven at the same time - to lightly toast.

Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!

Assemble burgers

Mix together, use per recipe.

Pink Sauce

Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.

Onion

Tangy aioli and peppery greens are a tasty match for spiced vegie patties.

Sweet potato rosti burger with aïoli

sweet potato (kumara), peeled,

(1/3 cup) plain flour

(1/4 cup) aioli

lime, rind finely grated, juiced

milliliters (1/2 cup) vegetable oil

multigrain bread rolls,

rocket leaves

red onion, thinly sliced

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Chickpea & coriander burgers

can chickpeas, drained

juice ½

coriander,

breadcrumbs

red onion, ½ diced, ½ sliced

wholemeal buns

In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

You can serve the best veggie burger with the most amazing smoky taste. Make the Beyond Burgers in the Air Fryer. On the table, in no time so you can serve a tasty fast food dinner. These Air Fryer Beyond Burgers taste like real meat burgers and have a great taste and texture.

Air Fryer Beyond Burger

Beyond Burgers

hamburger buns

tomato

Cooking spray or vegetable oil

Salt (optional)

Pepper (optional)

Thaw the Beyond burger patties in the fridge

Preheat your Air Fryer with this grill pan...

Preheat your Air Fryer with this grill pan between 3 to 5 minutes at 400°F

Brush the patties with cooking spray or vegetable...

Brush the patties with cooking spray or vegetable oil

Put the patties in the Air Fryer and...

Put the patties in the Air Fryer and set the timer to 10 minutes. Turn your patties 2 times during the cooking time

Thinly slice the onion into whole rings. Keep...

Thinly slice the onion into whole rings. Keep 1/3 of the onion rings separately

While the burgers are cooking preheat a cast-iron...

While the burgers are cooking preheat a cast-iron skillet, add 1 tablespoon olive oil or spray with cooking spray and sauté the remaining onion until soft this takes about 5 minutes

Slice the burger open and layer the lettuce...

Slice the burger open and layer the lettuce leaves, sliced raw onion, and sliced tomatoes

Then put the burger on top and cover...

Then put the burger on top and cover with sauteed onion rings. Serve immediately

Alright, I can't lie, these burgers are a little more work than your typical beef burger, but the flavors are unbeatable.&nbsp;

Roasted Zucchini Burgers with Garlic Whipped Feta.

zucchini

yellow summer squash

garlic (left whole (1 clove

olive oil (for drizzling)

kosher salt + pepper

cayenne pepper (more or less to your taste)

basil

hamburger buns (toasted)

lettuce (tomatoes and

feta cheese

plain greek yogurt

pepper

dill (chopped)

lemon

milk (to thin, if needed)

Preheat the oven to 425 degrees F.

On a large rimmed baking sheet, toss together the zucchini, summer squash and garlic. Drizzle with olive oil, salt + pepper and toss well to coat. Place in the oven and roast for 45-50 minutes or until the squash is softened and golden all over, making sure most of the moisture has been cooked out of the squash. Turn the squash around halfway throughout cooking.

Remove from the oven and allow the squash to cool. Remove all but 1 clove of garlic from the pan, reserving the 3 remaining cloves for the whipped feta. Add the roasted squash + one of the garlic cloves to a food processor along with the paprika, cayenne, quinoa, panko and basil. Pulse to combine.&nbsp;

Line a baking sheet with parchment. Pat the zucchini mixture into 10-12 even size patties. The mixture will be sticky, but do your best to form the patties. Once all the patties have been formed, place them in the fridge to chill, at least one hour or up to 1 day.

Heat a large skillet over medium-high heat. Add about a tablespoon of olive oil to the pan. Once hot, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat wit the remaining patties. Note: these burgers are delicate, be careful when flipping.

To serve, spread the bottom of each warmed bun with whipped feta (see recipe below). Top with a zucchini burger, sliced avocado, tomato and other toppings. Add your top bun. EAT!

In a food processor, combine the feta, greek yogurt, olive oil and the reserved 3 cloves of roasted garlic from above. Puree until completely smooth and creamy, scrapping down the sides if needed, about 5 minutes. Add the pepper, dill and lemon zest. Pulse to combine. If needed, thin with milk. Serve with the burgers.

Whipped Feta

Recipe video above. A Veggie Burger created by a carnivore, for carnivores. It is not a vegetarian burger pretending to be a meat burger, packed with obscure ingredients. This is just a flavour packed, juicy vegetarian burger that&#039;s satisfyingly meaty! Chilling time: 1 hour

Veggie Burgers

250 grams/8 ounces mushrooms, sliced

/ 14 oz can cannellini beans, drained (Note 1)

carrot

Top 11 vegetarian burger recipes from across the web

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Air Fryer Beyond Burger

Roasted Zucchini Burgers with Garli...

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Top 11 vegetarian burger recipes from across the web

The most viewed vegetarian burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sunflower Seed Veggie Burgers with ...

Spicy Cauliflower Burgers

Houston’s Veggie Burger

Easy falafel burgers

Swiss Mushroom Burgers

Sweet potato rosti burger with aïol...

Chickpea & coriander burgers

Air Fryer Beyond Burger

Roasted Zucchini Burgers with Garli...

Veggie Burgers

How To Make Halloumi Burgers (Veget...

The most viewed vegetarian burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine