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Awesome non-meat-substitute veggie burgers

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  • piccola Mar 14, 2006 08:25 PM
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This recipe came with my organic veg delivery. They don't taste or look like meat, and they're not supposed to. Honestly, these are some of the most interesting veg burgers I've had.

My roommate makes the original version; being the health-conscious (and cheap) gal that I am, I skip the eggs, oil and cheese and sub in mashed tofu until the consistency is right.

Beet burgers
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2 c. grated beets
2 c. grated carrots
1/2 c. grated onion
1 c. cooked rice (I use brown, but the recipe calls for white)
1 c. toasted sunflower seeds
1/2 c. toasted sesame seeds
2 eggs, beaten
2 tbs. soy sauce
1/4 c. oil
3 tbsp. flour
1 c. grated sharp cheddar cheese
garlic and cayenne to taste

Mix all ingredients together thoroughly, esp. if using cheese. Form into patties. (If making the lighter version, chill mixture for 30-60 minutes before making patties.)

Bake patties at 350 for approx. 30 minutes, or until baed through. It shouldn't be necessary to flip them.

Makes 6-10, depending on size. VERY filling.

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  1. That sounds great...I'll take your lead on the tofu...do you use firm tofu?

    1 Reply
    1. re: Aaron

      I use Mori-Nu Lite Extra Firm - it's solid enough to hold the burgers together, but it's silken tofu.

    2. these look awesome. thanks.

      i like your variation--i'm not a cheddar fan overall, and especially in this context, where it could overpower all of the beety goodness.

      what do you think about freezability? don't know about making 6-10 very filling burgers at a go otherwise...

      2 Replies
      1. re: freddie

        To be fair, the cheddar ones are pretty awesome. But they're a bit too heavy for daily consumptions, what with the nuts and rice and cheese.

        They've frozen very well in the past. Just make sure you wrap them individually, otherwise you won't be able to separate them while frozen.

        1. re: piccola

          Do you freeze them raw or after cooking?
          Thanks, p.j.