Veggie Burgers; Who likes them?

GadgetGuy

GadgetGuy

(Formerly Shermie)
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I've always thought about making my own. I was watching a segment of How It's Made on this!
I've had them at fast food places, but I've always thought about making some myself!! :wink:
 
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Here's one of the recipes from the Food Network's website. Looks GOOD!!

Perfect Veggie Burgers







Perfect Veggie Burgers
Total Time:1 hr 40 min
Prep:1 hr
Cook:40 min
Yield:6 burgers
Level:Easy
Total Time:1 hr 40 min
Prep:1 hr
Cook:40 min
Yield:6 burgers
Level:Easy

Ingredients
  • 1/3 cup quick-cooking barley
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 small stalk celery, chopped
  • Kosher salt
  • 2 cloves garlic, chopped
  • 5 tablespoons barbecue sauce
  • 1 medium carrot, finely grated
  • 1 cup canned pinto or black beans, drained and rinsed
  • 1/3 cup breadcrumbs
  • 1/3 cup walnuts, chopped
  • 2 teaspoons soy sauce
  • 2 large egg whites
  • 2 tablespoons chopped fresh parsley
  • 6 soft buns, split
  • Onion rings, for topping
Directions
Prepare the barley as the label directs. Let cool completely.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery and a pinch of salt; cook, stirring occasionally, until golden, 12 to 14 minutes. Add the garlic, 3 tablespoons barbecue sauce and the carrot; cook, stirring, until the mixture dries out slightly, 1 to 2 minutes. Transfer to a food processor and let cool completely.

Add the barley, beans, breadcrumbs, walnuts, soy sauce, egg whites, parsley and 1/2 teaspoon salt to the food processor. Pulse until finely ground with some chunks. Form into six 4-inch-wide, 1/2-inch-thick patties and place on a baking sheet lined with parchment paper. Cover and refrigerate until firm, 1 to 4 hours.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, cook the patties until golden brown, about 6 minutes per side. Meanwhile, place the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with the remaining 2 tablespoons barbecue sauce and onion rings.

Photograph by Kana Okada

Recipe courtesy of Food Network Magazine
 
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This recipe sounds along the right lines to me. I really like veggie burgers and have used barley as the base and beans, as this recipe does. The key to tasty veggie burgers is what you add, in terms of seasoning, to ramp up the taste. This recipe uses barbecue sauce (that could mean many things!) and soy sauce. It occurs to me that you could use Liquid Smoke (just a few drips) and soy sauce. That might work really well!
 
I have had some veggie burgers that were very good (the above recipe sounds terrific) and some that taste like sawdust (the ones at work in the EDR). To be honest, I've never made them nor felt the urge to try making them. My husband is a meat eater from Iowa and turns his nose up at the idea of a burger that doesn't involve beef. I can't even get him to eat a turkey burger.
 
I have found some great ones over the years, not to mention some complete disasters.
I think I have posted some up here.

Goes off to find recipe - fails to find it...
I shall post some of them up here. I have a few that I have kept over the years and if I have kept them, then it means I thought that they were OK or good...
 
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