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Jan 30, 2012 06:19 AM

Does anyone have a recipe similar to the Whole Foods Veggie Burger

I am wondering if anyone has a recipe for veggie burger which is similar to the veggie burger which you can find in the Whole Foods deli case. This is not the lentil burger.

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  1. Assuming this is not a packaged item, and is made fresh for sale. Whole foods has such recipes on their website ... here's the southwestern veggie burger ...

    1. a lot of the recipes for the prepared foods items vary among regions, so the veggie burger in Chicago may not be the same as the one in NY or LA. the next time you're there, ask them to print out the ingredients label for you - it will be much easier to help you approximate it if we know what's in there.

      17 Replies
      1. re: goodhealthgourmet

        Good idea. I will do that. I did not realize that the food was not standardized across the entire chain.

        1. re: goodhealthgourmet

          Here are the ingredients. If you have a veggie burger recipe which has similar ingredients, I would be interested in trying it out. It looks complex based on the ingredient list. I am also wondering if the veggie burger can be frozen. If the recipe is hard, I would prefer to make a bunch and freeze some of them.

          Ingredients: cauliflower, carrot, red pepper, celery root, peas, parsley, tofu, mayonnaise, sunflower/soybean oil, cane juice, vinegar, salt, mustard, apple cider, lemon juice concentrate, guar gum, xantham gum, sodium alginate, chicken broth powder, dehydrated vegetables

          1. re: shorty68

            I don't see these things on the ingredient list, but I am picking the burger apart and I see some things in it which look like chickpeas and cashews. I also think that there is some purple onion, and rice in it.

              1. re: Sonny_Funzio

                It looks similar, although it is smissing some of the vegetables like tofu. I can probably use the recipe as a base and then add other things to it. Thanks for your help.

                1. re: shorty68

                  the problem with the Greek recipe above is that the texture will be completely different. something like this will probably get you closer to what you want:

                  just swap out the potato for celery root, substitute shaved & cooked cauliflower for the breadcrumbs, use parsley instead of cilantro, and skip the Indian spices.

                  follow her instructions for preparing/cooking all the vegetables. then mix up a "dressing" with mayo, a pinch of sugar, apple cider vinegar, lemon juice, a little nutritional yeast (WTF is chicken broth doing in a veggie burger???) and maybe a splash of Bragg's aminos or tamari.

                  mix everything until well combined, using enough "dressing" to bind and flavor the burgers without turning it into a soupy/gloppy mess, form into patties, and pan-fry until golden & cooked through.

                  1. re: goodhealthgourmet

                    Unfortunately I already threw away the list of ingredients. It is possible that they are using some kind of vegetarian substitute for chicken broth. I don't completely trust the list of ingredients since cashew was not listed, but I found things in the burger which tasted and looked like cashew.

                    1. re: shorty68

                      i can promise you there's no cashew in those burgers. they have to declare allergens on the ingredient list - legally they'd be completely screwed if someone with a nut allergy died from eating one. believe it or not, what you *thought* was cashew was probably firm tofu. it gets the same texture when it's cooked, and it crumbles into bits that look like cashew pieces.

                        1. re: shorty68

                          if they used whole soybeans in the recipe it should have been listed on the label somewhere. anyway, let me know how those Southwestern burgers turn out for you - i've never made them.

                          1. re: goodhealthgourmet

                            The label showed "tofu (long list of items)". In the long list of items, organic soybean was listed.

                            1. re: shorty68

                              right, because tofu is made from soybeans. however, there's nothing in tofu that resembles whole beans. it's made by soaking dried soybeans, which are then ground, boiled and strained...and the resulting liquid(soy milk) is treated with an acid, enzyme or salt to coagulate the protein into curds. the curds are then either sold/used as soft tofu, or strained and pressed into cakes or blocks with varying degrees of moisture and firmness...and that's how you get firm, extra-firm, and dry tofu.

                        2. re: goodhealthgourmet

                          Here is the corrected list of ingredients. Apparently the printed ingredient label for the item does not match the deli case copy of the ingredient list. Here is the list of ingredients (note: cashew was listed in the deli case copy of the ingredient list).

                          Cauliflower, carrot, red pepper, celery root, peas, parsley, tofu, mayonaise, chicken-style broth powder (corn syrup solids, salt, vegetarian chicken flavor, onion, autolyzed yeast extract, garlic, celery seed, tumeric, parsley, carrots, food starch, sugar, tomato, potatoes, pepper, celery), wheat gluten, Bragg's liquid aminos, garbanzo beans, sea salt, basmati rice, quinoa, vegan worcestershire (worcestershire sauce, red onion, flour, red cabbage, cashews, mushrooms).

                    2. re: shorty68

                      something like this could work well too:

                      rice = cauliflower
                      black beans = peas
                      sweet potato = celery root & tofu

                      1. re: goodhealthgourmet

                        Can I add wheat germ instead of nutritional yeast? Is ground flax seed also a good substitute for nutrional yeast? I think that I have all of the ingredients for southwest veggie burger in my fridge except for the nutritional yeast. Also, instead of baking the burgers at 400 degrees for 25-30 min., can I instead pan fry the burgers?

                        1. re: shorty68

                          the nutritional yeast isn't really essential, but it does add an almost cheesy, savory flavor. if you're not vegan and you can have dairy, use a little grated Cheddar or Monterey Jack if you have it on hand. otherwise go with a couple of tablespoons of wheat germ - or even panko - for the bulk & texture, plus a dash of Bragg's, tamari or soy for flavor (miso paste might work too). i wouldn't recommend flax for this - there's not enough moisture in the recipe and the burgers will get super-dry and gummy.

                          the problem with pan-frying is that these are dense burgers, and the exterior is likely to overcook before the interior is done. nothing wrong with starting them in a pan if you want to get a nice crust on the outside, but i'd still recommend finishing them in the oven.

                          1. re: goodhealthgourmet

                            Thanks for the tip. I would rather add cheese since this is something which I already have in my refrigerator. Tamari or soy sauce also sounds good since these are things which I normally have in my refrigerator.

            1. I know it's been awhile since your original question, but I bought one of these veggie burgers from Whole Foods 2 days ago and had the same question. I searched the Whole Foods website for the recipe that matched the ingredient list that I rec'd and could't find it. The ingredient list printed on mine matches yours, but still doesn't match the food item. There are DEFINITELY cashews in this burger!

              1 Reply
              1. re: ChocCupCake

                point it out to them and have them double-check the ingredients. that's a potentially fatal allergy attack waiting to happen, and someone needs to alert them.

              2. If anyone is still interested..this is definitely the right recipe (cashews and all!)