Thai Curry Butternut Squash Burger

Ingredients:

12 ounces (3 cups) butternut squash
2 kaffir lime leaves
1-3/4 cup white beans
1/2 cup panko
1-1/2 tablespoons massaman or red curry
2 green onions, chopped
salt, to taste

2 tablespoons peanut butter
juice of 1 lime
1 tablespoon agave
sriracha, to taste
1/2 tablespoon soy sauce

burger buns
alfalfa sprouts
lettuce
cucumbers

Boil the butternut squash in some water with the kaffir lime leaves. Drain and transfer to a food processor with beans, panko, and curry paste. Process until smooth. Add the green onion and salt and pulse a few times. Shape into patties and fridge for a few hours until ready to cook.

Combine sauce ingredients and thin with water.

Arrange burgers and serve.

White Bean Burgers

Ingredients:

1 tablespoon oil
1/2 onion, finely chopped
1 clove garlic, minced
1/3 cup carrot, finely grated
1-1/2 cup white beans
juice of 1/2 lemon
2 tablespoons parsley
1/2 teaspoon sage, chopped
1/2 teaspoon thyme, chopped
1/4 cup breadcrumbs
1 egg replacer
salt and black pepper, to taste

Cook the onion in the oil and add the garlic and carrot.  Transfer the mixture to a food processor along with the remaining ingredients. Puree until smooth.

Shape into patties and refrigerate at least 1 hour before cooking on a skillet until golden brown on both sides.

Hawaiian Veggie Burgers

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 jalapeno, chopped
2 cloves garlic minced
3 cups adzuki beans
1/4 cup cilantro
juice of 1/2 small lemon
1 tablespoon teriyaki sauce
3/4 cup oat flour or breadcrumbs
2 teaspoons egg replacer
salt, to taste

pineapple, cored and sliced thin
lettuce
red onion
avocado
vegan swiss cheese slices
vegan bacon slices
barbecue sauce
sriracha
burger buns

Cook the onion in the oil. Add bell pepper, carrot, jalapeno, and garlic. Cook until they are tender and transfer to food processor with the beans and remaining ingredients. Pulse until the mixture is coarse. Add water or starch as needed.

Form into patties and refrigerate for a few hours. Shallow fry or bake the patties until golden brown.

Meanwhile grill the pineapple.

Arrange with the condiments on burger buns and serve with sweet potato fries.

Pinto Bean Burgers

Ingredients:

1/2 red onion, roughly chopped
2 cloves garlic
1/2 cup almonds
1/2 cup sunflower seeds
1/2 cup cilantro
1 teaspoon coconut oil
1 teaspoon chili powder
1/2 teaspoon cumin
cayenne pepper, to taste
1/2 cup breadcrumbs
1-3/4 cup pinto beans

In a food processor, pulse the onion and garlic. Add the almonds, sunflower seeds, cilantro, oil, and spices and pulse a few times more. Transfer to a bowl.

Place the beans and breadcrumbs in the food processor and process until smooth. Stir with the onion mixture. Season with salt.

Divide into 4 patties and shallow fry, bake, or grill, brushed with a bit of oil.

Serve with buns and toppings of choice.

Barbecue Lentil Burger

Ingredients:

1/2 cup red lentils
1 cup water
2 cloves garlic, minced
3 tablespoons barbecue sauce
1 cup cauliflower, finely chopped or grated
1/2 small carrot, grated
1 jalapeno, seeded and minced
2-3 inches broccoli stem grated or minced
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1 tablespoon flax meal
1/2 teaspoon salt
1/4 cup chickpea flour
2-4 tablespoons breadcrumbs
lettuce
red onion slices
beefsteak tomato slices
mini bell pepper slices
mango slaw (grated mango, carrot, and cabbage mixed with cashew cream)
burger buns


Cook the lentils until tender. Transfer to a bowl and add the remaining ingredients, adding breadcrumbs a little at a time until moldable consistency is reached.

Place on parchment paper and bake at 400 for 20 minutes. If desired, transfer to grill. Arrange with lettuce, tomatoes, bell pepper, and mango slaw on burger buns. Drizzle with more barbecue sauce if desired.

Lentil Walnut Burgers

Ingredients:

1-1/2 cup cooked brown lentils
3/4 cup cooked basmati rice
1 teaspoon coconut oil
1 red onion, chopped
2 cloves garlic, minced
1/4 inch ginger, minced
1/2 cup walnuts
1/4 cup cilantro
1 teaspoon garam masala, or more to taste
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon basil leaves
2 teaspoons barbecue sauce
1 egg replacer
salt, to taste
2-3 tablespoons breadcrumbs
burger buns
vegan cheese, sliced tomato, lettuce, onions, etc.

Boil the brown lentils and the rice until they are tender and transfer to a bowl.

Cook the onion, garlic, and ginger in the oil and set aside.

In a food processor, pulse the walnuts until they are a coarse powder. Add the cilantro, cooked onions, spices, and a quarter of the lentils and rice. Pulse until they form a dough.

Transfer the mixture to the bowl with the lentils and rice with the barbecue sauce, egg replacer, breadcrumbs, and some salt. Stir until combined and shape into patties.

Cook the patties on 3 minutes per side and serve with buns and toppings of choice.

Moroccan Millet and Chickpea Burgers

Ingredients:

1 cup cooked millet
1/2 cup chickpeas
2 tablespoons flaxseed meal
1/2 red onion, roughly chopped
2 cloves garlic, sliced
1 red bell pepper, roughly chopped
1/4 cup cilantro
1/4 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
a pinch of cardamom
salt and black pepper, to taste
2 tablespoons flour
2 tablespoons grapeseed oil

3 tablespoons cashew, soaked
1 tablespoon lemon juice
zest of 1/2 lemon
1 small clove garlic
salt
1/4 teaspoon cumin
1/2 small cucumber, shredded

burger buns
lettuce
tomato slices

Allow millet to cool slightly and place in food processor along with the chickpeas, flaxseed meal, and a tablespoon of water. Pulse a few times.

Cook the onion, garlic, and bell pepper until softened and add to the millet. Add the remaining seasonings and pulse the mixture until slightly coarse.

Refrigerate the mixture until chilled, then shape into patties. Coat with some flour and cook in the oil until golden on each side.

Run the cashew, lemon juice, zest, garlic, salt, and cumin through a blender on high speed, adding water until smooth. Stir in the cucumber.

To serve, place lettuce and tomato on the bun followed by the patty and cashew cream.

Serve with sweet potato fries.

Hemp and Beet Burgers

Ingredients:

3 cups beet, shredded
1/3 cup hemp seeds
1/3 cup sunflower seeds
1/3 cup almond meal
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon dried parsley
2 teaspoons coriander
1 teaspoon garlic or onion powder
1 tablespoon coconut cream
1/4 cup oatmeal

Combine all ingredients in a food processor until mostly processed. Shape into patties and cook on both sides until golden.

Serve on buns with greens, tomato, and tahini sauce.

Broad Bean Patties

Ingredients:

1 package baby spinach
1-1/2 cup broad beans
1 cup potatoes, diced
1 teaspoon olive oil
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
1 tablespoon parsley, chopped
2 tablespoons dill, chopped
1 flax egg
1 tablespoon breadcrumbs or panko
salt and black pepper, to taste
lemon, cut into wedges

Blanch the spinach and put in ice bath. Squeeze and chop.

Remove skins from broad beans and chop.

Boil the potatoes until soft and mash with the olive oil, salt, and pepper. Stir in the spinach, broad beans, herbs, spices, flax egg, and breadcrumbs.

Shape into patties and chill in the refrigerator for at least half an hour. Shallow fry in a bit of oil on each side until golden brown. Serve with lemon wedges.

Chickpea Veggie Burger

Ingredients:

1-1/2 cup chickpeas
6 ounces porcini mushrooms, chopped
1 small red bell pepper, diced
1 kale leaf
halloumi cheese, cut into thick slices
1 flax egg
1/4 cup panko
2 tablespoons chickpea flour
4 teaspoons oil
1 teaspoon cumin
2 cloves garlic, minced
salt and pepper
burger buns

Heat some oil in a frying pan. Add half the chickpeas, one clove minced garlic, and salt and pepper. Stir fry until they are golden. Set aside and add mushrooms to the pan with some oil. Cook until browned.

Combine remaining garbanzo beans and mushrooms in a food processor and pulse until a smooth paste forms. Transfer to a bowl and stir in chickpeas, egg, panko, chickpea flour, garlic, and cumin. Season with salt and pepper. Form into thick patties.

Heat some oil in a pan and cook patties on each side until golden brown. Grill the cheese on both sides until golden brown.

Meanwhile, remove kale from stems and toss with olive oil and a pinch of salt.

Assemble patties on buns. Top with the halloumi and kale.

Lentil Cauliflower Burgers

Ingredients:

1-1/2 cups red or brown lentils, cooked
salt, to taste
1 clove garlic, minced
spice mix of choice (garam masala, berbere, etc.)
1 small head cauliflower, finely chopped
1 tablespoon dried onion
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 tablespoons chickpea powder

Scatter cauliflower on a baking sheet and bake at 400 until golden.

Mash the lentils and add the cauliiflower, spices, and salt.

Shape into patties and bake at 400 degrees for 20 minutes.

Serve on burger buns with spinach, onion rings or red onion slices, chipotle sauce, tomato, cilantro, and jalapeno.

Asian Veggie Burgers

Ingredients:

2 cups quinoa, cooked
2 cups broccoli, cooked
1 cup carrots, shredded
2 cloves garlic
1/2 teaspoon ginger
1/2 cup oats
6 tablespoons soy sauce
3/4 cup breadcrumbs
1 teaspoon sesame seeds, toasted
1/2 teaspoon sesame oil
1/2 teaspoon white pepper
1 egg (or 1 tablespoon flaxseed meal mixed with 2 tablespoons water)

Combine broccoli, carrots, garlic, ginger, oats, soy sauce, sesame oil, white pepper and sesame seeds in a food processor. Pulse until combined. Transfer to a bowl.

Stir quinoa and breadcrumbs into mixture then add egg.

Shape mixture into patties. Allow to set for 20 minutes before cooking with a bit of oil on each side.

Serve on buns with white cabbage, shredded carrot, and teriyaki sauce.

Sloppy Joes

Ingredients:

2 tablespoons grapeseed oil
1/2 cup onion, chopped
1 package tempeh
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/4 cup tomato sauce
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/3 teaspoon celery seed
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon paprika
salt and pepper
buns

Cook onion in the oil until tender. Stir in bell pepper then tempeh. Cook until golden brown. Add remaining ingredients and bring to simmer. Serve on buns.