Lentil burgers

I like these on sandwiches. Yummy! I deep fried them in a lot of oil, but you can probably just put them in the oven, though they wont be as crispy that way.

Wholewheat bread with soy cream cheese, lentil burger and fresh parsley

RECIPE
250 grams canned or cooked green (or red) lentils
1 large onion
1 cooked, cold carrot
2 cooked, cold potatoes
2 tbsp tomato paste
1 dl oats
3-4 tbsp chick pea flour (or other flour)
1 tsp salt
2 tsp oregano
1 tsp fresh pepper
3 tsp vegetable broth powder, or 1-2 cubes

Throw everything in the food processor and pulse it until you have desired consistency. I like them best when they are not totally mashed.
These get a little mushy, so it's a bit difficult to shape them. I moist my hands, and make burgers in my hand with the use of a spoon. Then I do this:

That way they can be placed in the pan without falling apart. Fry them for about 3-4 minutes on each side.

Really meaty burger

From the book "The best vegan burgers on the planet": if there where an Atkins diet for vegans, this would definitely be on the menu! I don't disagree, these are really meaty! And they are definitly the best vegan burgers I have tasted.

RECIPE
96 grams TVP granules
60 ml soy sauce
180 ml vegan beef broth (or vegetable)
80 ml broth (for adding to the dough in the end)
72 grams vital wheat gluten
30 grams nutritional yeast
1 tbsp onion powder
1 tbsp garlic powder
Pepper, dash of salt

Add the broth in the 180 ml of water and bring it up to a boil. Take the casserole away from the stove, and add the TVP granules and the soy sauce. Cover with a lid and let it stand there for 10 minutes. Let it cool so you can work on it with your hands.

Mix the dry ingredients in a bowl. Add the TVP-blend and some of the 80 ml broth and knead it well with your hands. Add more broth until you have a smooth dough. Form burgers with moist hands and fry them in oil 3-4 minutes on each side.

Serve on delicious rolls or burger buns with the fixings you like.

All American Burger

I got this recipe from the awesome book "The best veggie burgers on the planet". Delicious burgers, though they tend to fall apart a little because of the mushrooms. Oh, well.

RECIPE

227 grams chopped mushrooms
3 shredded cloves of garlic
180 ml broth, either vegetable or vegan "beef" or "chicken"-broth
96 grams TVP-granules
30 grams nutritional yeast
72 grams vital wheat gluten
8 grams mustard powder (I use Colemans)
8 grams onion powder
1/2 tsp liquid smoke
Salt and pepper

Fry the mushroom until a little crispy. Add the broth and let it simmer a bit. Take the pan away from the stove and add the TVP-granules. Stir well, place a lid on it and let it stand for about 10 minutes.

Put the whole thing into a bowl and let it cool until you can work on it with your hands. Add the remaining ingredients and knead it well. Put the bowl in the fridge for 15 minutes.

Take it out and make burgers. Just make a ball and press it a little flat. Fry them in a little oil for about 3-4 minutes on each side. Serve with hamburgerbuns. I like a slice of Tofutti Cheddar on my burger.

Lentil walnut burgers

Amazing burgers! Found the recipe on Youtube and just had to try it out. Man, am I glad I did, these are wonderful.

RECIPE
5 dl red lentils, cooked (I use canned)
2,5 dl walnuts
No Egg equivalent to 2 eggs (check the packet for instructions)
1 tsp oregano
2 tsp cumin
2 tsp Dijon mustard
12 cloves of garlic (yes, I read it right), shredded
1 large chopped onion
3-4 dl wheat germ or breadcrumbs
2 dl soyamilk
2 tbsp oil
Salt, pepper

Toast the walnuts in the oven for 10 minutes on 325 F. Take them out and let them cool. Chop them up in smaller pieces, but not too small.

Mash the lentils in a bowl. I use a potato masher. Add the walnuts and then the remaining ingredients, one by one. Really work them in. If the batter is too loose, add more wheat germ/breadcrumbs, or if it's too firm, add more soyamilk. My 3 year old son helped me with the mashing process. :)

Make burgers with your hand. They should be quite form and easy to work with. Fry them in oil until they are crisp on the outside, maybe 3-4 minutes on each side. Delicious!!!!

Spicy beanburgers

Veggieburgers are the best!

RECIPE

4-5 cloves of garlic, shredded
1 dl oil
1 large onion, chopped
1 large carrot, shredded
100 grams chopped cashew nuts
1 can of black beans, drained
1 can of chick peas, drained
1 tsp salt
1 tsp sugar (you can probably leave this out if you want)
1 tsp ginger paste
1 tsp chili flakes
2 tbsp chopped sundried tomatoes
1 tbsp cumin
1 tsp pepper
1 tbsp paprika powder
Chickpea flour, just add a flour until you can form burgers with your hands

Blend garlic and oil in the food processor until smooth. Add the remaining ingredients and 2-3 tbsp chickpea flour and just pulse, it's best if the burgers are a bit chunky. Use your hands and work in more flour until the consistency is right. But let the batter be a little loose, so the burgers turn out juicy and not dry. 


Fry burgers in oil for 1-2 minutes on each side, than place them in the oven for about 6-8 minutes. Don't let them dry out. 

Serve them in burger buns, or with potatoes, vegetables and gravy.

Jimburgers

My friend, who works as a chef in a fancy restaurant, made these and sent me the recipe. I ran to the kitchen and made them immediatly and the turned out fantastic! You can of course use whatever spices you want, but this blend is perfect, I tell you! And don't leave the vinegar, it absolutely has to be in there.

RECIPE

Set the oven to 350 F.

2 cans of kidneybeans, drained
50 grams tomato paste
12 grams ginger paste
2 tbs ground cumin
2 tbs apple cider vinegar
1/2 tbs curry powder
1/2 tbs ground nutmeg
2,5 tbs oregano
50 grams oats
12,5 gram sunflower seeds
10 grams sugar
1 chinese garlic or 5-6 cloves of regular garlic + 0,5 dl oil
200 grams red onion
250 grams boiled potatoes, cold
14 grams sea salt
3-5 big tbs corn starch, you may have to add more.

Put the garlic and oil in a food processor and blend it until it's smooth. Add all the spices and the tomato paste, the vinegar and the potatoes and blend it smooth.
Now add the remaining ingredients but mix it by hand or just pulse the food processor lighly, because these burgers should be a little chunky, they are so much better that way than if they are completly smooth. But that's up to you, some people like it really smooth and that's okay, of course.

Form balls with moist hands, and place them on wax paper. Press dem lightly flat. If you want you can place them in a bowl of sesame seeds so they are covered on both sides before you fry them, it's really good.

Fry them in a little oil for a couple of minutes, then put them in the oven for about 10 minutes. Let them cool a bit and then serve with burger bread, potatoes, or whatever you want.