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Making Veggie Burgers

TIPical Mary Ellen : Episode TIP-412 -- More Projects »
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A veggie burger made from fresh vegetables and grains is a healthy, low-fat alternative to a traditional hamburger.
Chef Andrew Zimmern shares tips on making veggie burgers.
  • Beans and grains are the basic building blocks of veggie burgers. Grind up beans such as black beans, garbanzo beans, soybeans, lentils and/or pinto beans. Add grains such as cooked rice, oats, bulgur, leftover couscous, sunflower seeds or wheat germ.

  • Vegetables can include chopped mushrooms, scallions or grilled vegetables. These foods are very mild, so add fresh herbs and seasonings to punch up the flavor. Add some beaten egg and breadcrumbs, which are the necessary glue in veggie burgers.

  • Mash the ingredients together with a fork, or use a food processor.

  • The key step is texture and finishing the burger. The mixture should be a paste about the consistency of bread dough. After shaping into patties, finish the burgers by coating them with a dry ingredient such as breadcrumbs, a mixture of flour and cornmeal, or sesame seeds.

  • Veggie burger ingredients will hold together better if they have been refrigerated before cooking. If they are not refrigerated, the ingredients will dry out and cause the burgers to fall apart. Freeze veggie burgers that are especially fragile before frying or grilling.

  • Fry the burgers in a nonstick pan with a little bit of olive or vegetable oil.

  • Another option is to take leftover grilled vegetables and turn them into veggie burgers by adding mashed beans and bread crumbs.

  • Broccoli burgers are another take on the veggie burger. Start by blending two eggs together in a bowl. Add one cup chopped broccoli, 1/2 cup chopped toasted almond, 3/4 cup chopped red onion, 1/2 cup bread crumbs and 1/4 cup water. Add salt and pepper for additional flavor. Form into patties and bake on a greased baking sheet at 375 degrees for about 25 minutes. Flip halfway through baking.

  • Portobello mushrooms make a delicious veggie burger. Marinate four mushroom caps for two hours in a plastic bag with 1/2 cup olive oil, five tablespoons balsamic vinegar, six cloves of garlic, minced, and two tablespoons fresh thyme. Grill the mushroom caps for two to three minutes per side.

  • What are the advantages of veggie burgers? Veggie burgers generally have less fat than a regular hamburger. They also generally offer a person more than one category from the food pyramid. Not only are they a vegetable serving, but a grain serving as well.
Guests
Andrew Zimmern
Professional Chef and Culinary Expert, Food Works, Inc.
649 Grand Ave. Suite 4
St. Paul, MN 55105
Phone: 651-225-8442
E-mail: andrew@andrewzimmern.com
Website: www.andrewzimmern.com
Also in this Episode
TIPical Mary Ellen : Episode TIP-412
•Making Veggie Burgers
•Recycling Trash
•Caring for Jewelry
•Tip of the Day
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