Cooks Illustrated Veggie Burgers Recipes

Steps:

• Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
• On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
• Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
• Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
• When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
• Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.

Steps:

• Bring 3 cups water, lentils, and 1 tsp salt to boil in medium saucepan over high heat; reduce heat and simmer, uncovered, stirring occasionally, until lentils are just beginning to fall apart, about 25 minutes. Drain and dry. Cool lentils to room temperature. While lentils simmer, bring 2 cups water and 1/2 tsp salt to boil in small saucepan. Stir bulgur wheat into boiling water and cover; let stand off heat until water is absorbed, 15-20 minutes. Drain in fine-mesh strainer; press out excess moisture. Transfer bulgur to medium bowl and set aside. Heat 1 tbsp oil in 12-inch nonstick skillet over medium-high heat. Add onions, celery, leek, and garlic; cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Spread vegetable mixture on second baking sheet to cool; set aside. Add remaining 1 tbsp oil to skillet; heat then add mushrooms and cook, stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet with vegetable mixture; cool to room temperature. Process cashews in food processor until finely chopped; stir into bulgur along with cooled lentils, vegetable-mushroom mixture, and mayonnaise. Transfer half of mixture to food processor and pulse until coarsely chopped; mixture should be cohesive but roughly textured. Transfer mixture to large bowl; repeat with remaining mixture. Stir in panko, 1 teaspoon salt, and pepper to taste. Line baking sheet with paper towels. Divide mixture into 12 portions, about 1/2 cup each; set patties on baking sheet. (Patties can be covered with plastic wrap and refrigerated up to 3 days.) Grill burgers, without moving them, until well browned, about 5 minutes; flip burgers and continue cooking until well browned on second side, about 5 minutes.