Anyone know a great vegetarian burger recipe?

Easiest recipe ever! Go to nearest grocery store, purchase Boca veggie burgers. Cook on skillet for 5 min each side. Enjoy!

Seriously though, I would be interested if anybody posts a recipe on here. The Boca's are good, but I wouldn't mind trying making one from scratch.

No lentils too?

PATTIES Basil ricotta cakes with tomato, cucumber & radish salad
Preparation Time 20 minutes
Cooking Time 8 minutes
Ingredients (serves 4)
• 100g pkt walnut pieces
• 600g low-fat ricotta
• 1/2 bunch basil, washed, dried, leaves picked, shredded
• 3 green shallots, trimmed, thinly sliced
• Salt & freshly ground black pepper
• Plain flour, to dust
• 1 tbs olive oil
tomato, cucumber & radish salad
• 2 tomatoes, cut into 12 wedges each
• 1 Lebanese cucumber, thinly sliced
• 1 bunch radishes, trimmed, thinly sliced
• 1 tbs extra virgin olive oil
• 1 tbs white wine vinegar
Method
1. Preheat oven to 180°C. Spread the walnuts on a baking tray and bake in preheated oven for 5 minutes or until lightly toasted. Transfer to a plate and set aside for 5 minutes to cool.
2. Meanwhile, to make the tomato, cucumber & radish salad: combine the tomatoes, cucumber and radishes in a medium serving bowl. Combine the oil and vinegar in a small bowl. Drizzle over the salad and toss to combine. Cover and set aside.
3. Finely chop the walnuts and place in a large bowl. Add the ricotta, basil and green shallots, season with salt and pepper, and mix well.
4. Divide the ricotta mixture evenly into 8 portions. Use wetted hands to shape each portion into round 8cm patties. Dust each side of the ricotta patties lightly with flour and shake off any excess.
5. Heat the oil in a medium non-stick frying pan over medium heat. Add half the patties, and cook for 2 minutes each side or until golden. Transfer to a plate, cover loosely with foil to keep warm. Repeat with the remaining patties. Serve immediately with the tomato, cucumber & radish salad.

Not burgers, but something you could use in place of a burger?

Also TVP as someone suggsted.

Also get those giant flat field mushrooms, grill them as a burger replacement?

Two of the best I've tried are below. I've done the calorie count on the Beetroot burgers. It comes out at 477 calories per serve (2 burgers). The recipe could be made with fewer calories though by replacing the olive oil with low fat cooking spray. In any case, they're very filling. You could easily eat just one burger for lunch with some salad. Measurements are all metric (sorry!). The recipes are from David Herbert in The Australian weekend magazine.

BEETROOT & ZUCCHINI BURGERS
Serves 4
2-3 tablespoons olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
1 raw beetroot, grated
2 zucchini, grated
1 large carrot, grated
100g wholemeal bread, no crusts
400g tin chickpeas, drained
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped parsley

Heat 1 tablespoon oil in a frying pan and fry onion and garlic for 4 minutes. Add grated vegies and cook, stirring, for 5 minutes, then drain off any liquid. Put bread, chickpeas, peanut butter and egg yolk in a food processor and pulse to combine. Transfer mixture to a bowl, stir through grated vegetables and parsley, and season generously. Make 8 burgers. Heat remaining oil and fry for 3 minutes on each side.


SPICED CARROT BURGERS
Serves 4
2 tablespoons olive oil
4 spring onions, sliced thinly
2 cloves garlic, crushed
1 teaspoon grated fresh ginger
8 medium carrots, grated
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon crushed dried chilli
2 egg whites
2 tablespoons smooth peanut butter
Juice 1/2 lime
1/4 cup breadcrumbs

Preheat oven to 180C. Heat 1 tablespoon oil in a frying pan, add spring onions, garlic and ginger and cook for 2 minutes. Stir in carrots, spices and 1/2 teaspoon salt. Cook, stirring, for 5-7 minutes. In a mixing bowl, whisk egg whites, peanut butter and lime juice. Fold in carrot mixture and breadcrumbs. Let sit for about 10 minutes then season to taste. Shape into 4 burgers. Heat remaining oil in frying pan over high heat; add burgers and cook until browned, then transfer pan to oven for 10 minutes.

I used to love the way my mum made her rissoles, and have missed them since I've become a vegetarian. Never fear! These do the trick. This recipe makes around 20 rissoles, so adjust according to your situation.

I serve with baked potato, pumpkin, peas, gravy and corn on the cob, or even broad beans, tomato, baby spinach leaves, etc. They can also be served well as a burger patty


Vegetarian Rissoles

Ingredients:

1 large onion (diced)
200g fresh mushroom (sliced)
1 capsicum (diced)
2 garlic cloves (sliced)
1 medium carrot (diced)
1 cup prepared lentils (see lentil package for instruction)
2/3 cup flour (plain or wholemeal)
1-1/2 cup breadcrumbs
1 free range egg
pinch of salt
dash of pepper
oil for cooking
2 Tbsp butter

Method:

1. Sautee onion in butter until it goes golden and opaque.

2. Add mushroom, cook for about 5 mins add the rest of your veges cook gently for 10-15 mins. Allow to cool.

3. In mixing bowl add prepared lentils, egg, salt and pepper, mix very well until combined.

4. Add sauteed vegetables mix well until combined.

5. Gradually add 1/2 a cup of plain flour and 1 cup of breadcrumbs until you can form firm round rissoles.

6. Form the rissoles by placing 2 tablespoons of mixture rolled in your hands, Keep adding until desired texture is reached.

7. on a dinner plate add 1/3 of a cup of plain flour and 1/2 cup of bread crumbs mix together (or 1 cup of flour). Roll your prepared rissoles in this mixture ensuring an even coat.There are a few ways these can be cooked.For the health conscious, bake on a greased tray in a 220 deg celsius oven for around 20 minutes per side or until golden.Otherwise, fry in a frying pan with sufficient oil to half cover the rissoles. The oil must be hot. Place the rissoles in the oil and cook for around 5-10 minutes until a deep gold, then turn the rissoles over.

NOTE: Try not to turn the rissoles more than once as they can break apart.


Serves: 4-6