Wanted: TASTY veggie burger recipe..

I like the Spicy Black Bean burgers (120) on Flax Seed Bread Thins (100) with Guacamole (2 TB @ 66) or with a Laughing Cow wedge (35-45). Great Lunch with a cup of salad mix (8) and Walden Farms salad dressing (0).

Total Lunch= 294 or 263

I don't have a recipie but I buy the boca flame grilled veggie burgers and they taste great and are low cal, also try the spicy black bean burger, its one of my favorites!

edamame and black lentil burger

per big burger: 207 calories // 24g carbs // 5g fat // 16g protein // 10g fiber // 1g sugar

makes six big burgers
http://quicheaweek.wordpress.com/2012/05/28/edamame-and-black-lentil-veggie-burger/

1.5 cups of black lentils, drained
1.5 cups of edamame, out of the shell
2 large eggs (make it vegan by replacing all eggs/egg whites with 12 tbls flaxseed meal + 4 tbls water)
2 egg whites
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp red pepper flakes
4 tbsp nutritional yeast
4 tbsp ground flaxseed
1/2 cup brown rice bread crumbs (I found this once for another recipe and it’s been living in my cupboard ever since. It even made the move from DC to NY. Feel free to use other bread crumbs but these are nutritionally kinda rad.)
1/3 cup panko bread crumbs

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Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Puree the following in your handy dandy food processor: edamame, black lentils, eggs, egg whites, salt, onion powder, garlic powder, and red pepper flakes. Don’t over-process it, the small chunks of edamame and lentils are a good thing. Transfer the soupy mixture to a large bowl. Put the flaxseed, breadcrumbs, panko, and nutritional yeast in the bowl and mix it all around until it’s all combined and you have that song stuck in your head. (GOTCHA.) The mixture is still going to be pretty sticky but that’s cool. Form them into 6 giant patties or 12 small patties on your prepared baking sheet.

Toss your veggie burgers in the oven for 20 minutes. Take out, cool, devour. Repeat.

I have been using this one I found on the web:

Outside Magazine, June 2012
Tuesday, May 15, 2012
THE ULTIMATE VEGAN BURGER
A full-flavored plant-only feast for ultra-distance athletes
By: Ryan Krogh

Vegan can be mighty tasty Photographer: David Prince; food styling by Megan Schlow
Ultramarathoner Scott Jurek says he grew up as a “meat-and-potatoes kid who didn’t like to run much.” As an adult, he has won seven Western States Endurance Runs and two Badwater Ultramarathons, and he set a new American record for the most miles run in 24 hours (165.7). And he’s done it all on a vegan diet. “Most people assume I grew up in a hippie household,” he says. “It wasn’t like that. I just found that I needed to watch what was going into my body as I became more serious about running.” During college he began experimenting with plant-based foods and developed his own recipes. In his new book Eat and Run (Houghton Mifflin Harcourt, $26), on shelves in June, Jurek credits his diet with helping speed his recovery times, boosting his energy, and improving his race performance. He also shares his favorite vegan recipes, like this lentil-mushroom burger. “It has a ton of protein,” says the 38-year-old Jurek. “But more important, it tastes great. Even people who love hamburgers will feel satisfied.”
Lentil-Mushroom Burgers
1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
2. Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
3. In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
4. Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
5. In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
6. Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.

http://www.101cookbooks.com/archives/vegetarian-lentil-burgers-recipe.html

I am commenting so I can come back and snag some of these recipes. YUM!

Bump :-)

*bump*

: ))

so I tried the scott jurek's mushroom lentil burger and WOW!!! fabulous!! ty for posting that !

I found a great recipe in the Healthy Living magazine for quinoa burgers. It's posted below. I used light goat cheese instead of feta, and when I cooked my quinoa I made it with fresh herbs. I will say that the mixture was a bit wet when I made it, so perhaps add some breadcrumbs or more quinoa. At any rate, the flavor was delicious!

Ingredients
1 can (15 ounces) kidney beans, drained and rinsed
1 shallot, minced
1 carrot, finely grated
2 cups cooked quinoa
2 tablespoons chopped fresh parsley
3 tablespoons crumbled feta
1 teaspoon coarse salt
2 egg whites, lightly whisked
2 tablespoons extra-virgin olive oil
6 whole-wheat buns, grilled
Whole-grain mustard, for serving
Grilled onions, for serving (see tip below)
Radicchio, for serving
Directions
In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.

Form mixture into six patties and chill 30 minutes.

Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.

Serve on buns with mustard, grilled onions, and radicchio.

Cook's Note

Cook's Tip
For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.

bump for later....there are some great recipes here! Thanks~

bump..

This just landed in my email inbox today:

http://www.skinnytaste.com/2012/06/spicy-black-bean-burgers-with-chipotle.html


I've made this one below with much success. I've also made a variant in which I added shredded carrot and zucchini.

http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/

The key thing with these recipes, I think, is to dry the canned beans thoroughly so that the mixture does not get too mushy.

I've made (and make all the time) the Black Bean Burgers from AllRecipes.com!! They are AHHHHmazing and I'm not a fan of veggie burgers you can buy boxed!! I put guacamole on them and eat them in a wrap or plain! There are few here I am going to try!