Do you like burger recipes? The most traditional hamburger is made with ground beef, but it can also be prepared with pork, chicken and fish or with vegetables, oilseeds and vegetables. In addition, the list of ingredients to spice up the snack is huge, such as bacon, cheeses, salads and sauces. Check out the perfect recipes for a quick snack or a relaxed lunch or dinner!
Double-Double Cheeseburgers
SERVES 4
PREP TIME: 25 minutes (not including time to make Basic Cashew Cheese Sauce)
ACTIVE TIME: 30 minutes INACTIVE TIME: 20 minutes
1 teaspoon olive oil
½ medium yellow onion, chopped
2 garlic cloves, minced
8 ounces cremini mushrooms (or button mushrooms), sliced
2 cups cooked lentils
2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tablespoons nutritional yeast
1 tablespoon vegan Worcestershire sauce (gluten-free and/or soy-free if necessary), optional
1 teaspoon ground cumin
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon salt
Black pepper to taste
1 cup rolled oats (certified gluten-free if necessary), plus more if needed
½ cup quinoa flour
3 tablespoons almond flour
2 tablespoons flax meal
4 vegan burger buns (gluten-free if necessary)
Basic Cashew Cheese Sauce
Optional burger fixings: ketchup, mustard (gluten-free if necessary), vegan mayonnaise (soy-free if necessary), relish, lettuce, sliced tomatoes, sliced red onion, pickles
1. Preheat the oven to 375°F . Line a baking sheet with parchment paper or a silicone baking mat.
2. Heat the oil in a large frying pan over medium heat. Add the onion, garlic, and mushrooms and sauté until the mushrooms are tender and the onions are translucent, 4 to 5 minutes. Remove from the heat and transfer to a food processor. Add 1 cup of the lentils, the liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper. Pulse until fully combined and all pieces are similar in size.
3. Transfer to a large bowl. Add the remaining lentils, the oats, quinoa flour, almond flour, and flax meal and mix until a thick dough forms. If it’s too liquidy, add more oats. If it’s too dry, add water by the tablespoon until it’s no longer crumbly. It should hold together without crumbling when squeezed.
4. Use your hands to form the mixture into 8 patties and place them on the baking sheet. Bake for 20 minutes, flipping once halfway through to ensure even cooking. Drizzle cheese sauce over the tops and bake for another 5 minutes.
5. To assemble, spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns. Place some lettuce on the bottom bun and stack two patties on top. Top the patties with tomato, red onion, and/or pickles, as desired. Serve immediately. Leftover burgers will keep in an airtight container in the fridge for 4 to 5 days.
Burger Recipes: Sandwiches
Basic Cashew Cheese Sauce
6 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally
Sliced avocado
1. To make the tartar sauce : Combine the tartar sauce ingredients in a food processor or blender and process until smooth.
2. To make the slaw : Combine the shredded cabbage and carrots in a large bowl and add ½ cup of the tartar sauce. Mix until fully combined and chill for at least 1 hour. Transfer the remaining tartar sauce to a small bowl and refrigerate until needed.
3. To make the chickpea fillets : Heat a large frying pan, preferably cast iron, over medium heat. Add the chickpeas and cook for a couple of minutes. Add the liquid aminos and cook for 5 to 7 minutes, stirring occasionally, until the liquid has been absorbed. Remove from the heat. Use a fork or pastry cutter to gently mash the chickpeas. You only have to mash them a bit; you still want them a little chunky.
4. Place the artichoke hearts in a food processor and pulse 5 to 7 times, until the artichokes are broken down into little pieces but not mushy.
5. Combine the chickpeas, artichokes, rice, and chickpea flour in a large bowl. Use your hands to mash the mixture until it’s fully combined and will hold together when you squeeze it. If it doesn’t hold together, add more chickpea flour by the tablespoon until it holds. Add the Old Bay, kelp granules to taste, the dill, salt, and pepper and mix until combined.
6. Line a baking sheet with parchment paper or a silicone baking mat. Line a plate with paper towels to drain the cooked fillets.
7. Pour the bread crumbs into a shallow bowl. Divide the chickpea mixture into six equal portions. One at a time, shape each into the fillet shape of your choice (round, square, rectangle), place in the bread crumbs, and gently flip until all sides are covered. Gently shake off the excess crumbs and place on the prepared baking sheet.
8. Heat a large frying pan over medium heat. Add oil until the bottom of the pan is thinly coated. Once the oil begins to shimmer, add 2 or 3 fillets. Cook for 2 to 3 minutes on each side, until both sides are golden. Transfer the fillets to the paper-towel-lined plate to drain the excess oil. Cover with a clean kitchen cloth to keep warm while you repeat with the remaining filets (adding more oil to the pan if necessary).
9. To assemble each sandwich : Spread cheese on the bottom half of a roll and spread tartar sauce on the top half. Place a fillet on top of the cheese sauce, then add some avocado slices, a pile of slaw, and cover with the top half of the roll. Serve immediately. If you plan to eat the sandwich later, store it in an airtight container and refrigerate for up 5 hours. Leftover fillets will keep in an airtight container in the fridge for 3 to 4 days.
