Veggie Burger Crafted by CHOW
Let's Crush Those Veggie Burger Game!
In today's plant-based world, veggie burgers have become as common as regular burgers, but the mediocre ones are taking over. That's not cool, man! We prefer making our own burgers, and we've found that restaurant-made ones need a serious upgrade. So, we embarked on a mission to create the Ultimate Veggie Burger for you. Here's our killer recipe.
What You'll Need:- TVP, also known as Meatline — a soy-based meat substitute that's low-fat and high-protein with a satisfying texture. Find this in the bulk section of your grocery store.- Panko Breadcrumbs — Japanese-style breadcrumbs adding a unique crunch. Available in most grocery stores.
Let's Strategy It:Make sure your lentils and rice are cooked before you dive into the recipe. Use leftover brown rice from your Chinese takeout—we call that sustainability, my friend!
Make your kaiser rolls beforehand, too.
This badass burger recipe was part of our Hamburger Timewarp story.
- Servings: 7 burgers
- Difficulty: Medium
- Time: 1 hr (Active: 30 mins)
Ingredients (23)
- 1 cup TVP (textured vegetable protein)
- 3/4 cup hot water
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 teaspoon salt
- 4 tablespoons olive oil
- 1/2 cup minced onion (about 1/2 medium onion)
- 1 clove garlic, minced
- 3/4 cup grated carrot (1 carrot)
- 1/3 cup grated beet (1/2 large beet)
- 1/4 cup sunflower seeds
- 2 tablespoons tomato paste
- 2 tablespoons ground mustard
- 1 1/2 cups cooked brown rice
- 2/3 cup cooked brown lentils
- 2 tablespoons Italian parsley
- 1 tablespoon thyme
- 1 cup panko breadcrumbs
- 3/4 cup sliced cremini mushrooms
- 1 egg
- 1 egg white
- 3 tablespoons tamari (or soy sauce)
- 1/4 teaspoon black pepper
- 7 kaiser rolls or whole wheat buns
Let's Get Cooking
- Add TVP and water in a bowl and leave it to soften.
- Turn the zucchini into salt sweats and let it drain for 10 minutes.
- Heat 1 tablespoon of oil in a pan, then fry the onion and garlic until they soften.
- In a large bowl, combine softened TVP, zucchini, carrot, beet, sunflower seeds, tomato paste, mustard, rice, lentils, parsley, thyme, and 1/2 cup of panko. Add the sautéed onion and garlic and mix well, set aside.
- Heat another tablespoon of oil in the pan, add the mushrooms and sauté until browned.
- Transfer the mushrooms to a food processor, add egg, egg white, tamari, pepper, remaining panko, and process until combined.
- Mix the pureed mushroom mixture into the reserved TVP mixture with your hands for the best results. Form into 7 patties and bake at 350°F (175°C) for 20 minutes, flipping halfway through.
Beverage Match: Veramonte Sauvignon Blanc Reserve, Chile. This Chilean wine from the cool Casablanca Valley is a fantastic companion for your earthy, mouthwatering burger. Cheers!
Nutritional Bonus: Veggie Burgers are packed with fiber and protein, keeping you full and focused. The added greens in the burger make it an awesome source of vitamins A, C, and K. Plus, let's not forget the health benefits of the TVP, which contains all nine essential amino acids your body needs. Enjoy munching on these ultimate burgers, you plant-based dominator!
- With our Ultimate Veggie Burger recipe, we aim to provide you a formula for the coolest plant-based burgers, ready to give restaurant-made veggie burgers a serious run for their money.
- The Nutritional Bonus of these Ultimate Veggie Burgers is impressive - they're packed with fiber, protein, and essential vitamins like A, C, and K, making them an excellent choice for a satisfying and wholesome meal.
- For an extra touch of herbal flavor, consider pairing your Ultimate Veggie Burger with Veramonte Sauvignon Blanc Reserve from Chile – a fantastic wine companion that enhances the burger's earthy and mouthwatering flavors.
