Meatless California Burger Recipes

MEATLESS BURGERS

Vegetarian or not, you'll love this moist, meatless burger. This recipe allows for a lot of room to play. Make it as mild or spicy as you like. Try adding other spices or peppers to make it your own! Sauteed bell peppers add extra sweetness and flavor, chopped jalapeno adds more heat! Serve on toasted hamburger buns with desired toppings.

Provided by mfranci5

Categories Main Dish Recipes Burger Recipes Veggie

Time 40m

Yield 6

Number Of Ingredients 13

Meatless Burgers image

Steps:

Pulse onion and garlic in a food processor until finely chopped. Add 1 can black beans, egg, cilantro, parsley, red pepper flakes, chili powder, Worcestershire sauce, and hot sauce; pulse to combine.
Transfer mixture to a large mixing bowl. Add remaining black beans and bread crumbs. Season with salt and pepper and mix until well combined, adding up to 2 tablespoons bread crumbs if mixture seems too wet.
Divide mixture into 6 portions and form into patties.
Heat oil in a large grill pan over medium-low heat. Place patties on the hot pan and cook until heated through, about 6 minutes a side.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 32.8 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 11 g, Protein 11.2 g, SaturatedFat 1.2 g, Sodium 670.9 mg, Sugar 1.4 g

Ingredients

½ medium yellow onion, roughly chopped
3 cloves garlic, chopped, or more to taste
2 (15 ounce) cans black beans, rinsed and drained, divided
1 large egg
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh parsley
2 teaspoons red pepper flakes
2 teaspoons chili powder
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more to taste
½ cup bread crumbs, or more as needed
salt and freshly ground black pepper to taste
2 tablespoons olive oil, or as needed

CALIFORNIA-STYLE VEGGIE BURGERS

Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings, or go full California-style by layering with avocado and sprouts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h55m

Number Of Ingredients 15

California-Style Veggie Burgers image

Steps:

In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.

Ingredients

10 ounces baby spinach
6 tablespoons extra-virgin olive oil
3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup)
1 yellow onion, finely chopped (1 cup)
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 can (15.5 ounces) pinto beans, rinsed and drained
1 cup packed cilantro leaves, chopped
2 teaspoons fresh lime juice
1 egg, beaten
1 1/2 cups Cooked Bulgur
1/3 cup dry whole-wheat breadcrumbs
6 slices Swiss cheese (optional)
6 potato sandwich rolls, split and toasted
Dijonnaise, sliced avocado, sprouts, and pickles, for serving

CALIFORNIA MEATLESS BURGER

Strike gold with our California Meatless Burger. Cucumbers, colorful peppers, avocados and a whole wheat bun make this a meatless burger to remember.

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 1 serving.

Number Of Ingredients 7

California Meatless Burger image

Steps:

Cook burger as directed on package.
Fill bun with lettuce, burger and remaining ingredients.

Nutrition Facts : Calories 280, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 19 g

Ingredients

1 frozen BOCA Vegan Veggie Burger
1 whole wheat hamburger bun, toasted
1 lettuce leaf
2 tsp. HEINZ Tomato Ketchup
1 each yellow and red pepper ring
2 cucumber slices
2 Tbsp. chopped avocados