Gary's Kitchen: Our Best No-Crap Veggie Burgers (vegan & oil-free)

#veggieburgers #plantbased #vegan #radiancebathandspa

Welcome to Gary's (new and improved) kitchen! Here are our best recipes for veggie burgers, which happen to be vegan, tasty, and full of good ingredients...no crap and oil-free.

Jeannette’s No-Crap Burgers

1 cup cooked brown rice (I used frozen and cooked it in the microwave)
1 cup rolled oats, ground to a flour consistency in your blender
1 can pinto beans, rinsed and drained, then mashed well
2 cups mixed veggies (I use a basic frozen mixed veggie or soup mix with green beans, corn, carrots, peas and this one had lima beans too, plus some frozen spinach)—cooked and drained well, then ground in a blender (I leave some whole bits for visual interest in the burgers)
2 T ketchup (or tomato paste will also work)
1-2 T Bragg’s Liquid Aminos or soy sauce (or salt to taste, or if going salt-free just omit)
Spices (onion powder, garlic powder, Italian seasoning, black pepper, Mushroom powder or use some sautéed mushrooms--adds a savory flavor

Taste and adjust seasonings to your liking.
Gary’s No-Crap Burgers

½ cup quinoa (rinse according to package directions)
½ cup bulgur wheat
2 cups liquid—1 can beets plus water to equal 2 cups liquid

Cook grain mixture by bringing to a boil then reduce to simmer and cook for about 15 minutes or till done (quinoa appears to have sprouts on it when done). My dad chills the cooked grains overnight in the refrigerator because he finds the mixture easier to work with, but you can still make the burgers right after cooking the grains.

2 cans lentils, rinsed and drained (or equal amount of lentils cooked from dried)
½ onion
½ red bell pepper
Garlic

Blend these in a blender or mash together.

Add in:
Portobello mushroom, diced and sautéed in water
Mushroom powder
Italian seasoning
Black pepper
Panko bread crumbs, add a little at a time, enough to hold mixture together
For both recipes: form the mixture into patties, and refrigerate for about 15 minutes to firm them up. This makes them less likely to fall apart when cooking.

To cook: We grilled them on an inexpensive flat electric griddle, as you saw in the video. We just cook them until they are heated through and crispy on both sides. You can grill them on a regular bbq grill, but I wouldn't put them directly onto the grill in case they fall apart (we use a grill mat specifically made for cooking on a gas grill). You can cook them in a nonstick pan on the stove, or fry in a little oil if you use oil. We've made them on the Cuisinart Griddler as well. You can also bake them. For baking, my best guess would be 350F on a pan lined with parchment paper or a nonstick baking sheet for about 15-20 minutes or until heated through and slightly crispy.
Hatch Chiles: https://www.hatch-green-chile.com/

My website (both take you to the same place)--my handmade bath/body/home products, and T-shirts:
www.radiancebathandspa.com
www.ikillchickpeas.com

Видео Gary's Kitchen: Our Best No-Crap Veggie Burgers (vegan & oil-free) канала Jeannette's Wellness Corner