Best Veggie Burgers??

South Beach Portobello Burgers are awesome!!! No bun with a side of fresh homemade cole slaw! Very delicious and easy to make!!

Portobello Burgers

Meaty mushrooms — combined with protein-packed textured vegetable protein (TVP), provolone cheese, and sun-dried tomatoes — make these vegetarian burgers hearty and super flavorful. TVP is a favorite vegetarian source of nonanimal protein and can be found at health food stores. If you have extra time, form the burgers ahead and refrigerate for 30 minutes for easier handling.


6 servings

Prep time: 20 minutes
Start to finish: 25 minutes

Ingredients:
1 cup textured vegetable protein (TVP)
4 ounces provolone cheese, shredded (1 cup)
1 large egg, lightly beaten
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
3 medium portobello mushrooms, stemmed and chopped
1 small onion, finely chopped
1 small zucchini, coarsely grated
1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
Salt and freshly ground black pepper

Instructions:
Combine TVP, cheese, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl; stir to mix well.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and sauté until fragrant, 30 seconds. Add mushrooms, onion, and zucchini; sauté, stirring often, until vegetables are softened and liquid is evaporated, 8 minutes. Stir in tomatoes. Add vegetable mixture to egg mixture; stir to mix well. Cover and let stand 5 minutes.

Shape vegetable mixture into 6 (3-inch) patties. Heat remaining oil in a clean skillet over medium heat. Cook patties, turning once with a wide spatula, until lightly browned, 3 minutes per side.

Recipe from The South Beach Diet® Quick & Easy Cookbook. For information on the book, click here.

Nutritional Information:
230 calories
16 total fat (5 g sat)
11 g carbohydrate
14 g protein
4 g fiber
190 mg sodium

My "veggie" burger is a BIG portabello mushroom grilled with grilled onions on Sandwich Round with lettuce and tomato - yum!

My favorite are spicy black bean by morningstar, great in a veggie breakfast burrito

Oooo! I need to try them like that. Great idea!

Here's a one minute video recipe for Black Bean Burgers from Happy Herbivore.

http://www.youtube.com/watch?v=zvG223FTyRg

15oz can black beans (drained, rinsed, mashed) mixed with
2T ketchup,
1T mustard,
1t onion powder,
1t garlic powder,
1/3c instant oats.
Makes 3-4. Bake 10 Mins 400F, flip and bake a few more mins.

I like Boca. 70 calories each. When you pan fry, add some garlic salt for extra flavoring.

I love SoyBoy Okara Courage Burger and we have some local folks who hand make different bean varieties that are super tasty. I'm not a fan of mushrooms and get really bummed out that a lot of restaurants assume that a portabello mushroom is a suitable dinner (no offense to those who suggested grilling one as a burger, but that is appalling to me). I haven't tried the LightLife but I like their other products because they are generally low in calories and fat. But I agree with the folks who said to get a good bean burger recipe.

I am a big fan of making your own veggie burger. Make a big batch and freeze them. But, if I have to use a frozen product I find Gardein the best. They have a pretty tasty burger. Darn hard to find in stores though. Their "beef" tips are pretty tasty too, as well as their chicken.

My favorite is the quorn burger

Anything by Morning Star....delicious That's actually what I'm having for lunch!

These are my absolute favorite!! They take a little time to prepare, so I usually double the batch and freeze them. They can go right on the grill from the freezer, but it is best to thaw for 15 mins or so.... My recipe alterations are in parenthesis.....

http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/detail.aspx?event8=1&prop24=SR_Title&e11=black bean burgers&e8=Quick Search&event10=1&e7=Recipe List


Ingredients

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs (****I use 1.5 times the recipe amount of bread crumbs. I also use oatmeal sometimes.)

Directions

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty. (****I rinse and dry the beans first. I use the food processor to mash up.)

In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. (****Before mixing everything together, I squeeze the juice out of the onion and pepper.)

In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

Stir the egg mixture into the mashed beans. Mix in bread crumbs (****or oatmeal) until the mixture is sticky and holds together. Divide mixture into four patties.

If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side. (***I have found that they stay together better if they are somewhat frozen before putting on the grill. This adds more grilling time. Also, fold the foil over the patty so it is covered on both sides for easier flipping.)