Nikki's Homemade Veggie Burgers 🌱 🍔 Plant Based + Delicious!
How to make AMAZING homemade vegan veggie burgers using whole food plant based ingredients. The full recipe and grocery list are included below!
↠ Get your groceries on Thrive: https://thrivemarket.com/nikkivegan
Use the code for 25% off + free trial!
↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7
↠ Beet + Walnut Veggie Burgers:
Makes 6 burgers
PRINT THE RECIPE HERE: https://nikkivegan.com/amazing-homemade-veggie-burgers/
3 cups shredded beets
1 large or 2 small cloves of garlic
3/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
5 tbsp olive oil, divided
1/2 cup plain bread crumbs
1/2 cup walnuts (measured whole)
1 cup cooked black lentils (I used canned, rinsed and drained)
3 tsp vegan Worcestershire sauce (Amy’s)
2 tsp miso paste (I recommend using chickpea miso)
1 tbsp tomato paste
1 tbsp corn starch
1/3 cup chopped parsley
2 scallions
12 grinds fresh black pepper
2 tbsp water
Step 1: Scrub 2 medium sized beets and trim the bottom, leaving the top intact (this makes it easier hold on to the beet while you're grating!)
Step 2: Grate the beets (on the side that has the larger holes) and measure out 3 cups. Then transfer the shredded beets to a large frying pan and add 1 tbsp of oil and 3/4 tp of sea salt. Sauté for 2 minutes then add chopped garlic, cumin, and smoked paprika. Cook for 4-5 more minutes until the beets are slightly softened and most of the moisture is absorbed. Try not to overcook, or else they'll get too soft :)
Tip: if you have extra liquid in the pan, dump the beets into a fine colander to remove the extra moisture.
Step 3. Add the cooked beets to a large mixing bowl, and add the bread crumbs, lentils, finely chopped walnuts, miso paste, Worcestershire sauce, tomato paste, chopped parsley and scallions, corn starch, and black pepper. Mix until well combined.
Step 4: Transfer 1/3 of the mixture into a food processor along with 1 tbsp of oil and 2 tbsp of water. Blend until a slightly chunky paste forms. Don't over mix, you don't want it to look perfectly smooth like hummus. That will make the burgers mushy :)
Step 5: Add the pureed mixture back into the bowl and mix well. Then divide into 6 burger patties.
Tip: Firmly press the burgers into patties so they hold together but not soooo tightly that they're compacted together. That will also make the burgers mushy!
Step 6. Preheat the oven to 350 degrees.
Step 7. Add 2 tbsp of oil to a large frying pan and set to medium high heat (a 6-7 on my stove) Then pan fry the burgers for 4-5 minutes on each side, and then flip. Cook for another 3 minutes and then transfer to a 350 degree oven. Bake for 30-35 minutes or until firm.
Serve on toasted burger buns with lettuce, shredded purple cabbage, and vegan mayo!
↠ More tips:
I pulse the walnuts in the food processor to get them nice and finely chopped. Saves time!
After I add the walnuts to the mixing bowl, I sometimes add the parsley and scallions to the same food processor and pulse to chop it up too.
i recommend regular, plain breadcrumbs but if you're using gluten free bread crumbs, like panko, or if you have very liquidy beets, use an extra tablespoon or two of bread crumbs to create the perfect consistency.
If your burgers look more red than the ones in this video, it's because this was a red orange variety. Beets come in all kinds of colors from yellow to orange, orange red, and dark purple-red. I've made this recipe with dark red beets too and they work the same!
Taking the time to crisp up the burgers on each side is important so don’t skip that step before putting them in the oven!
No matter what color beets you have, grate into a large bowl to prevent staining your cutting board.
The burgers freeze really well. I keep a bunch frozen in my freezer for quick mid-week dinners. They're great as burgers or as a salad or grain bowl topper :)
↠ These are the GROCERIES I USED from Thrive :)
Simply Organic Cumin
Frontier Co-Op Smoked Paprika
Thrive Market Extra Virgin Olive oil
Thrive Market Vegan Mayo
Redmond Real Salt, Sea Salt
Amore Tomato Paste
Use this code to try Thrive https://thrivemarket.com/nikkivegan
for 25% off + free trial!
Hope you enjoy this awesome vegan veggie burger recipe! Can't wait to wait to hear what you think!
I hope you love this healthy vegan burger recipe! I can't wait for you try these burgers. I really think you and your friends and family will love them! Remember, it's really easy to meal prep these burgers by doubling or tripling this recipe and freeze the leftover burgers. Use them as you need them through your busy week and enjoy a fast and flavorful meal in no time :)
↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7
Видео Nikki's Homemade Veggie Burgers 🌱 🍔 Plant Based + Delicious! канала NikkiVegan
↠ Get your groceries on Thrive: https://thrivemarket.com/nikkivegan
Use the code for 25% off + free trial!
↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7
↠ Beet + Walnut Veggie Burgers:
Makes 6 burgers
PRINT THE RECIPE HERE: https://nikkivegan.com/amazing-homemade-veggie-burgers/
3 cups shredded beets
1 large or 2 small cloves of garlic
3/4 tsp sea salt
1 tsp smoked paprika
1 tsp ground cumin
5 tbsp olive oil, divided
1/2 cup plain bread crumbs
1/2 cup walnuts (measured whole)
1 cup cooked black lentils (I used canned, rinsed and drained)
3 tsp vegan Worcestershire sauce (Amy’s)
2 tsp miso paste (I recommend using chickpea miso)
1 tbsp tomato paste
1 tbsp corn starch
1/3 cup chopped parsley
2 scallions
12 grinds fresh black pepper
2 tbsp water
Step 1: Scrub 2 medium sized beets and trim the bottom, leaving the top intact (this makes it easier hold on to the beet while you're grating!)
Step 2: Grate the beets (on the side that has the larger holes) and measure out 3 cups. Then transfer the shredded beets to a large frying pan and add 1 tbsp of oil and 3/4 tp of sea salt. Sauté for 2 minutes then add chopped garlic, cumin, and smoked paprika. Cook for 4-5 more minutes until the beets are slightly softened and most of the moisture is absorbed. Try not to overcook, or else they'll get too soft :)
Tip: if you have extra liquid in the pan, dump the beets into a fine colander to remove the extra moisture.
Step 3. Add the cooked beets to a large mixing bowl, and add the bread crumbs, lentils, finely chopped walnuts, miso paste, Worcestershire sauce, tomato paste, chopped parsley and scallions, corn starch, and black pepper. Mix until well combined.
Step 4: Transfer 1/3 of the mixture into a food processor along with 1 tbsp of oil and 2 tbsp of water. Blend until a slightly chunky paste forms. Don't over mix, you don't want it to look perfectly smooth like hummus. That will make the burgers mushy :)
Step 5: Add the pureed mixture back into the bowl and mix well. Then divide into 6 burger patties.
Tip: Firmly press the burgers into patties so they hold together but not soooo tightly that they're compacted together. That will also make the burgers mushy!
Step 6. Preheat the oven to 350 degrees.
Step 7. Add 2 tbsp of oil to a large frying pan and set to medium high heat (a 6-7 on my stove) Then pan fry the burgers for 4-5 minutes on each side, and then flip. Cook for another 3 minutes and then transfer to a 350 degree oven. Bake for 30-35 minutes or until firm.
Serve on toasted burger buns with lettuce, shredded purple cabbage, and vegan mayo!
↠ More tips:
I pulse the walnuts in the food processor to get them nice and finely chopped. Saves time!
After I add the walnuts to the mixing bowl, I sometimes add the parsley and scallions to the same food processor and pulse to chop it up too.
i recommend regular, plain breadcrumbs but if you're using gluten free bread crumbs, like panko, or if you have very liquidy beets, use an extra tablespoon or two of bread crumbs to create the perfect consistency.
If your burgers look more red than the ones in this video, it's because this was a red orange variety. Beets come in all kinds of colors from yellow to orange, orange red, and dark purple-red. I've made this recipe with dark red beets too and they work the same!
Taking the time to crisp up the burgers on each side is important so don’t skip that step before putting them in the oven!
No matter what color beets you have, grate into a large bowl to prevent staining your cutting board.
The burgers freeze really well. I keep a bunch frozen in my freezer for quick mid-week dinners. They're great as burgers or as a salad or grain bowl topper :)
↠ These are the GROCERIES I USED from Thrive :)
Simply Organic Cumin
Frontier Co-Op Smoked Paprika
Thrive Market Extra Virgin Olive oil
Thrive Market Vegan Mayo
Redmond Real Salt, Sea Salt
Amore Tomato Paste
Use this code to try Thrive https://thrivemarket.com/nikkivegan
for 25% off + free trial!
Hope you enjoy this awesome vegan veggie burger recipe! Can't wait to wait to hear what you think!
I hope you love this healthy vegan burger recipe! I can't wait for you try these burgers. I really think you and your friends and family will love them! Remember, it's really easy to meal prep these burgers by doubling or tripling this recipe and freeze the leftover burgers. Use them as you need them through your busy week and enjoy a fast and flavorful meal in no time :)
↠ Subscribe to my channel here ↠ https://bit.ly/2uAQgS7
Видео Nikki's Homemade Veggie Burgers 🌱 🍔 Plant Based + Delicious! канала NikkiVegan
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28 июля 2019 г. 15:30:02
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