How to make a veggie burger

The cutlet is, of course, the star of the show in a burger. Traditional recipes use minced beef, which is not "naturally" suited for vegetarians and vegans. How can you create burgers without using meat? We exchange recipes!

The cutlet in vegetarian burgers is made from legumes (chickpeas, lentils, peas), veggies, or even grains. If you like fish, you may prepare a burger with a "filling," such as cod.

However, take in mind that some vegetable "minced meat" for cutlets is not particularly thick in consistency. As a result, extra components such as flaxseeds, cereals, and so on are frequently added to them.

Chickpea Veggie Burgers

Ingredients. For cutlets: 1 tbsp. ground flaxseed, 3 tablespoons water, 1 tbsp. extra virgin olive oil, half an onion, 1/2 tsp. sea salt, 1 tbsp. chopped walnuts, 2 tsp. ground cumin, 2 tsp. smoked paprika, 1/2 tsp freshly ground black pepper, 3 cloves of garlic, 50 g tomato paste, 1.5 tbsp. boiled chickpeas, 1 tbsp. boiled short-grain brown rice, 2 tbsp. freshly squeezed lime juice, 1/3 tbsp. bread crumbs.

For the sauce: 50 g mayonnaise, ½ clove of garlic, ¼ tbsp. chopped fresh leaves and stalks of cilantro, ½ tsp. lime zest, 1 tsp freshly squeezed lime juice, salt and freshly ground black pepper to taste.

To serve: 6 whole grain burger buns, 50g thinly sliced red onions, a pinch of arugula, 2-3 pickled cucumbers.

Instruction. In a small bowl, combine the flaxseed and water. Let thicken. Make the sauce: In a bowl, combine the mayonnaise, garlic, cilantro, zest, and lime juice. Season with salt, pepper and refrigerate before serving. Prepare the patties. Heat olive oil in a medium skillet over medium heat. Peel and dice the onion. Put it in a skillet, season with salt and save until tender, about 5 minutes. Add walnuts, cumin, paprika, pepper and garlic. Stir and remove from heat. Cool slightly, then transfer the contents of the skillet to a food processor, adding the tomato paste and half the chickpeas. Grind so that small pieces remain in the mass, not until smooth.

Transfer the mixture to a large bowl, add the remaining chickpeas, brown rice, and lime juice. Use a potato pusher to mash the mixture. Stir in rusks and thickened flaxseed. Form 6 patties. Preheat grill to high heat or oven to 220 ° C. Drizzle the cutlets with olive oil. Sprinkle cooking spray on the grill rack or line the baking sheet with parchment. Grill the patties for 5 minutes on each side, or bake in the oven for 9 minutes on each side. Serve by placing the patties in buns with a creamy cilantro sauce, red onions, arugula and, if desired, pickled vegetables.

Mushroom burgers

Ingredients. 4 burger buns, 3 tablespoons vegetable oil, 1 small onion, 1 clove of garlic, 4-5 green onion feathers, 1/2 tsp. cumin, 180 g chopped champignons, 2 tbsp. warm water, 1.5 tsp. flaxseeds, 200 g canned beans, 1 tsp. chopped parsley, salt and ground pepper to taste. For serving: baby spinach leaves, tomato and cucumber slices.

Instruction. Chop the onion and garlic finely. Heat oil in a frying pan, put onion and garlic there, simmer together until soft. Add green onions, cumin and mushrooms there. Fry, stirring occasionally, for another 5 minutes. Add more oil if necessary. Then pour in some water and add flaxseeds.

Drain the beans, transfer to a bowl, and crush with a fork (no need to purée). Mix the resulting mass with stewed mushrooms and onions, mold small cutlets from it.

Pour oil into a frying pan, heat, put cutlets on it and fry on each side for 3-4 minutes. Then cool slightly and place patties in halved burger buns, top with chopped vegetables and herbs.

Cod Burger Patties

Ingredients. 200 g frozen green peas, 1 tsp. soda, 300 g cod fillet, 1 tbsp. Dijon mustard, 2-3 sprigs of dill, 150 g bread crumbs, 150 g olive oil for frying, salt and freshly ground black pepper to taste.

Instruction. Boil 1 liter of water, add baking soda. Cook the peas for 5 minutes. Drain into a colander, pour over with ice water. Combine peas, fish, salt, pepper, mustard and chopped dill in a blender. Whisk the mass. Form patties, refrigerate for an hour. Then roll the cutlets in breadcrumbs. Fry in olive oil until golden brown.

Green buckwheat cutlets

Ingredients . 30 g of green buckwheat, 20 g of carrots, 30 g of broccoli inflorescences, 20 g of onions, 20 g of Brussels sprouts without stalks, 3-4 sprigs of dill, 2-3 feathers of green onions, 2 cloves of garlic, 10 g of rice flour, 6– 8 g psyllium, 2 quail eggs, a pinch of Italian herbs, sea salt, black and chili to taste, 10 ml olive oil, microgreens for garnish.

For the sauce: 5 tbsp. yogurt, salt to taste, chopped herbs.

Instruction . Soak green buckwheat in water, and then boil until tender. Finely chop the onion, peeled Brussels sprouts, carrots and greens with a knife or with a blender. Divide the broccoli into small florets. Place vegetables in a bowl, add buckwheat, eggs, flour, psyllium, salt and pepper to taste. Mix everything thoroughly. In a lightly preheated skillet, add olive oil, form cutlets and fry on both sides over low heat.

Prepare the sauce: combine all ingredients until smooth. Use cutlets with sauce in burgers.

Try one of these recipes for vegetarian burgers. We are sure you will like it!