By Wendy Legorete, Staff Writer
Whether you are a newly-converted vegetarian or just someone who is trying to cut down on the consumption of red meat, a craving for a burger can be difficult to satisfy. Fortunately, there are some quality vegetarian burger recipes within reach.
Black Bean Burger
What you will need:
2 (16-ounce) cans of black beans (rinsed and drained)
1 medium bell pepper (cut into quarters)
1 medium jalapeno pepper (seeded [unless you want a truly spicy burger], and cut into halves)
½ teaspoon each of ground coriander and cumin
¼ teaspoon each of ground black pepper and paprika
1 teaspoon kosher salt
1 clove of garlic
1 tablespoon olive oil
½ cup rolled oats
½ cup shredded carrots
- Preheat the oven to 300°F, and then line a baking sheet with a piece of parchment paper (or spray the sheet with cooking oil if you don’t have any). Set aside. Place all the ingredients, except the black beans, into a blender (or food processor) and pulse for 30 seconds, scraping down the sides of the pitcher (or bowl) when deemed necessary, until the consistency of the ingredients mimic the appearance of a good chunky salsa.
- Add about a can and a half of the black beans and continue to pulse for another 30 seconds to one minute until the beans begin to look like a paste that holds the ingredients together.
- Transfer the mixture to a large bowl and blend in the remaining black beans by hand (it seems to be easier than using a spoon). Divide the melded ingredients into six equal portions and mold to the shape of a decent-sized disc. Place on the baking sheet about an inch or so apart.
- Bake for 40-45 minutes, until the edges become crisp and the patties are cooked all the way through. Allow to cool on the baking sheet for 10 minutes before placing on a bun.
Lentil Mushroom Burgers
What you will need:
½ cup dried brown lentils, rinsed and picked over
1 cup water
8 ounces of white mushrooms
1 tablespoon each of olive oil and soy sauce
2 minced garlic cloves
2 tablespoons red wine
½ cup vegetable broth
½ cup old-fashioned oats
Salt and pepper (to taste)
- Preheat the oven to 350°F and lightly grease a baking sheet. Set aside.
- Combine the lentils and water in a small saucepan over medium-high heat. Bring to a boil, and then allow to simmer over low heat for 10 minutes. Remove from the burner and drain. Allow to cool slightly.
- Add the mushrooms and lentils together into a blender. Pulse until coarsely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the mushroom-lentil combination and cook for another 4 minutes, until browned, and stirring constantly.
- Add the red wine to the skillet and cook until it has evaporated. Stir in the broth, soy sauce, and oats and continue to cook, stirring constantly, until the juices have been absorbed. Remove from heat. Season with salt and pepper (to taste) and allow to cool until you are able to handle the burger mixture.
- Divide the burger concoction into 4 patties, pat them into a disc shape, and then place on the baking sheet. Bake for 20-30 minutes, or until the patties are browned and cooked through. Allow to cool for a while before consuming.
Tofu Burgers
(Note: This recipe calls for eggs and cheese, so vegans and the lactose-intolerant should avoid this. Also, not the ideal meal for someone trying to watch their cholesterol levels)
What you will need:
1 (12-ounce) package of firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 celery stalk, chopped
1 beaten egg
¼ cup shredded Cheddar cheese
½ cup vegetable oil (for frying)
Salt and pepper (to taste)
1. Place tofu in the freezer 72 hours before preparation begins. Thaw the tofu out by bringing a large saucepan, filled ¾ of the way with water, to a simmer. Leave the tofu in its package and set it in the water, leaving it alone for about 20 minutes.
2. While the tofu is thawing, heat the 2 teaspoons of vegetable oil in a small skillet. Sauté the chopped onion and celery until soft and lightly browned. Place in a medium bowl and set aside.
3. When the tofu is thoroughly thawed, squeeze out the excess water. Finely chop up the tofu and place into the bowl with the onion-celery mixture. Blend in the egg, cheese, and salt and pepper (to taste, of course) until thoroughly combined.
4. Heat a large skillet over medium-high heat and pour in the ½ cup of vegetable oil. Drop the tofu mixture into the skillet in 6 equal portions. Flatten with the back of a spatula to form patties. Fry for 5 to 7 minutes on each side, until golden.
5. Remove the patties from the heat and allow to cool slightly before eating.
