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The Best Veggie Burger Recipe – Better Than Store-bought



We’re Adam and Joanne from inspiredtastenet and welcome to our kitchen

We are making our veggie burgers These are packed with good for you ingredients When we were coming up with the recipe, we really wanted to pack in as many veggies as we could We didn’t want them just to be a bean burger, we wanted to actually have vegetables in there So we use beans as a base, but we add mushrooms and carrots and onions and broccoli and spinach and herbs and garlic

There’s so many good things And it comes together in a really well formed patty that is just so good Look at that burger Oh, it looks so good So many veggies

Let’s go make it First things first, we add brown rice to our burger mixture You can use any kind of rice or swap it for other grains Look for our tips on how we cook perfect brown rice in the recipe on Inspired Taste Mushrooms add lots of flavor to the burger patties

Use a damp paper towel to brush any dirt off of them When they are clean, roughly chop them into 1/2-inch pieces In addition to the mushrooms we need carrot, broccoli and onion Chop these into small pieces, just like the mushrooms For flavor, we need two garlic cloves — just smash and peel them

They are going into a food processor, so you don’t need to mince them Throw the vegetables and garlic into the bowl of a food processor Add some olive oil, spices — we love smoked paprika and chili powder Then season with salt and ground pepper Close the lid and process until coarsely ground

Now for the best flavor and texture, we want to roast them Spread the ground vegetables onto a baking sheet Spread them with a spatula until a very thin layer of vegetables covers the majority of the baking sheet Roast for 15 minutes While the veggies roast, get the beans ready

Just add them to a baking sheet Once the veggies have been in the oven for 15 minutes, you can slide the beans into the oven alongside them By baking the beans, they dry out, which helps to prevent mushy burgers later on While we have the oven open, give the veggies a stir then pat them back down and bake for another 15 minutes While the beans and veggies finish baking, we can get the rest of the ingredients ready

Rinse your food processor then add walnuts, spinach leaves and your favorite fresh herbs to the bowl Process until everything is chopped into crumbs Once the veggies and beans have baked and cooled slightly, add them to the walnuts and spinach and pulse a few times to incorporate them Now add breadcrumbs, eggs and tomato paste Pulse until everything is just combined

You want to keep some texture, don’t pulse until a smooth mixture Scrape the mixture into a bowl and fold in the rice By the way, if you don’t eat eggs, don’t worry! We have shared tips for removing them in the notes section of our recipe on Inspired Taste This mixture makes 8 burgers, just shape them into 1/2-inch thick patties To cook them, heat some oil in a skillet and cook over medium-low heat until firm and browned on both sides

And there you go Our meatless veggie-packed burgers that hold up when cooking, fit nicely on a burger bun and don’t smoosh out the sides when you take a bite Most importantly, though, they are delicious Enjoy! Thanks for watching If you love this video we have lots more

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Source: Youtube

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