HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS
This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.
Provided by Claire312
Categories Rice
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together barbecue sauce and molasses. Set aside.
- In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
- Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
- Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.
HOUSTON'S WE HAVE A VEGGIE BURGER
If you're a vegetarian, this is hands-down the best burger you'll have. Even meat eaters order this one at Houston's. The best thing about this burger is that it doesn't taste like a burger (I hate anything pretending to be meat), and it also doesn't taste like oats or bread between a bun. (Like so many other veggie burgers). This is not an exact recipe, but it's a version of what our chef friend from Houston's gave us. We have tweaked it to the recipe listed here using all of the Houston's ingredients. Careful with the Jalapeños or it can get way too spicy. Caution with the prunes too, or it can end up tasting like jam which is just gross. As for the glaze, we tend to wing it every time so if anyone has the units for this, let us know. The cooking time and temp is also something we just watch for each batch. So basically, these are delicious but still in progress. There is no egg in their recipe!
Provided by rjonzeshops
Categories Black Beans
Time 1h
Yield 15 patties, 15 serving(s)
Number Of Ingredients 13
Steps:
- Makes 15 patties for freezing.
- Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
- 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
- Bake at 375 and watch for time. We pull them out when they look right.
- Glaze:.
- Soy.
- Honey.
- Hoisin.
- Molasses.
- Dip let sit in marinade before grilling/baking.
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
VEGGIE BURGER- HOUSTON'S REPLICA
This is my version of Houston's Restaurant delicious Veggie Burger. I use to go to the one off Westheimer and order one every week. Different waiters would tell me one ingredient at a time and this is what I came up with.
Provided by Raw for Fun
Categories Lunch/Snacks
Time 53m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
- You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
- Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
- You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.
Nutrition Facts : Calories 230.1, Fat 3.1, SaturatedFat 0.5, Cholesterol 0.2, Sodium 780.5, Carbohydrate 44.8, Fiber 5.5, Sugar 11.8, Protein 7.3
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