Does anyone have a good recipe for veggie burgers? I bought some at the store, and though they are good, I'd rather make em' at home.
Thanks!

Just curious, if your a vegetarian why try and simulate meat products instead of just eating vegetables? If you really want a hamburger just eat one, I promise god wont hold it against you.

But if you insist on bastardizing the meals that cows give their lives for every day, I did find this http://pages.interlog.com/~john13/recipes/burgers.htm (http://pages.interlog.com/%7Ejohn13/recipes/burgers.htm).
Some of them look quite interesting.... I don't know if I would eat them on purpose, but interesting none the less!:D
:gl:

I am not a vegetarian, I just think they are good! My husband thought I was crazy too and rolled his eyes at me.:rolleyes: I don't eat beef very often at all, it tends to hurt my stomach. I have lots of ground turkey, chicken, fish....Thanks for the site! I'll check it out.

In fact I do:

Burgers:

1 cup red lentils
1tbsp oil
2onions, sliced
1tbsp tandori mix powder
425g can chickpeas, drained
1tbsp grated fresh ginger
1egg
3tbsp chopped fresh parsley
2tbsp chopped fresh coriander (cilantro)
2 1/4 cups fresh breadcrumbs
plain flour, for dusting

Coriander Garlic Cream:

1/2 cup sour cream
1/2 cream
1 clove garlic, crushed
2tbsp chopped coriander
2tbsp chopped parsley

1. simmer the lentils in a large pan of water for 8minutes or until tender. Drain well. Heat the oil in a pan and cook the onion until tender. Add the tandoori mix and stir until fragrant.

2. Put the chickpeas, half the lentils, the ginger, egg and onion mixture in a food processor. Process for 20 seconds, or until smooth. Transfer to a bowl. Stir the remaining lentils, parsley, coriander and breadcrumbs.

3.Divide into 10 portions and shape into burgers (if the mixture is too soft refridgerate for 15 minutes until firm). Toss the burgers in flour and place on a hot lightly oiled barbeque grill (we did it in a skillet). Cook for 3-4 minutes each side, or until browned.

4. For the coriander garlic cream, mix together the sour cream, cream, garlic and herbs, serve ontop of burgers.

Here's a few. I like the chickpea burgers, but they taste more like falafel to me, so I make mine into slightly flattened meatball type chunks, press press sunflower seeds into the outside surface, dry fry them, and eat them on pita with lots of tomato and spinach. I haven't tried the other veggie burger recipes.

Chickpea Burgers 4 burgers
2 T olive oil
1½ c onions, minced
3 cloves garlic, minced
1 t ground cumin
1 c carrot, finely chopped
1¾ c cooked drained chickpeas
1½ T tahini or peanut butter
¼ c parsley, minced
1/3 c chick pea or white flour
½ t baking soda
1 t salt
juice from ½ lemon

Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes. Add the garlic, cumin, and carrot and sauté for two more minutes. Transfer to large bowl or food processor and add the chickpeas. Mash or process until mushy. Stir in tahini and parsley. Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas. Flour your hands, shape mixture into four patties, and dust them with flour. Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side). Splash with a bit of lemon juice and serve.

Consumer Reports Vegetarian Burger Serving Size : 6
1 cup barley, cooked
1 cup chickpeas, cooked
1/2 cup oatmeal -- raw
1/8 teaspoon salt
1 teaspoon Paprika
2 tablespoons Soy sauce
1/4 teaspoon black pepper
Other spices to taste
1 Stalk celery
1 small Onion
1 Scallion
1 Clove garlic
Chili powder -- opt'l

Combine the barley, chickpeas, oatmeal, salt, paprika, soy sauce, black pepper and other spices in a large bowl. In a blender, finely chop: celery, onion, scallion and garlic. Add the chopped vegetables to the ingredients in the bowl and mix thoroughly. Shape into patties, "sausages" or "meatballs". Melt a little butter or margarine in a frying pan and cook over medium heat for three to five minutes on each side, or until lightly browned. Makes six burgers. Other grains, such as rice or cracked wheat, can be substituted for the barley; soybeans, navy, pinto, or other beans can be substituted for the chick-peas. Nuts and seeds can also be added. Each CU burger contained 114 calories, with 5 grams of protein, 1 gram of fat, 22 grams of carbohydrate, and 1.9 milligrams of iron. It lacked vitamin B-12 and was high in sodium (500 milligrams). If you're watching your sodium intake, omit the soy sauce and try chili or curry powder.

Curry Chickpea Walnut Burgers 5 burgers
2 T vegetable oil
1 med onion, chopped
1 t ground coriander
1 t curry powder
1 t fennel seeds
1½ c white mushrooms, chopped
1½ c cooked drained chickpeas
4 med carrots, grated
¼ c walnuts, chopped
3 T cilantro, chopped
½ t salt, black pepper
several T flour

Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, for about 2 minutes. Add coriander, curry, and fennel, cook three minutes, then add mushrooms. Continue cooking and stirring for 5 more minutes. Transfer to food processor and add the chickpeas. Process in brief spurts until well chopped - do not purée. Pour into bowl and add all remaining ingredients except flour. Flour your hands and then shape mixture into five burgers. Fry in 1 T oil over medium heat for 4 minutes on each side, until golden brown. Transfer to bread, toast, or a bun, dress up and serve hot.

Original Gardenburger® 6 burgers
2 T bulgur wheat
4 c sliced mushrooms
½ c onion, diced
½ c rolled oats
2/3 c brown rice, cooked
½ cup mozzarella cheese, shredded
2 T cheddar cheese, shredded
2 T cottage cheese

½ t salt, garlic powder, pepper
2 T cornstarch

Place bulgur wheat in small bowl, cover with ¼ C boiling water, and let sit for 1 hour. Steam the mushrooms 10 minutes or until tender. Set the mushrooms aside in a small bowl, then steam onion 10 minutes, until translucent. Transfer to a large bowl. Place oats in a third small bowl, cover with ½ C lukewarm water, and let soak about 10 minutes, until soft. Drain bulgur wheat and oats, then place in food processor along with mushrooms, rice, cheeses, and spices. Pulse 4 or 5 times until ingredients are chopped but not puréed. Pour the mixture into the onion bowl, add cornstarch, and mix well. Shape mixture into six patties. Preheat oven to 300. Over medium-low heat, warm 1 T olive oil. Cook the burgers for 2-4 minutes, until lightly browned, turn, and repeat. Oil the baking sheet, place the fried burgers on it, and bake 10 for minutes on each side.

Kasha Burgers 6 burgers
Kasha, or toasted buckwheat, has a smoky flavor that people either love or hate. If you love it, you'll absolutely adore these crusty kasha and mushroom burgers.
3 T vegetable oil or butter
3 c onion, chopped
3 c mushrooms, chopped
2/3 c white wine
2 c water
1½ t thyme
½ t sage
3 T soy sauce
black pepper
1 c kasha
3 - 4 T white flour

Directions Heat 1 T of oil and sauté the onions over medium-high heat, stirring occasionally, until they start to brown, about 10 minutes. Add mushrooms and 1 more T oil. Continue cooking and stirring for another 2 minutes. Add the remaining ingredients except flour and remaining 1 T oil. Bring to a boil, cover, and lower heat. Simmer 15 minutes, until water is nearly absorbed and kasha is tender. Pour into bowl and let cool for 10 minutes. Add 3 T flour and mix well - mixture will be thick and sticky. Flour your hands and then shape mixture into six burgers. Heat remaining 1 T oil over medium heat. Place burgers and pat down to 1-in thick. Cook 2-3 minutes, until dark brown and crusty. Flip and repeat. Transfer to bread, toast, or a bun, dress up and serve immediately.

Black Bean Burgers 4 burgers
2 T olive or vegetable oil
1½ c onions, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
½ tsp each allspice and nutmeg
1½ c black beans, cooked or canned
1½ c cooked rice
½ habanero pepper or 1 jalapeño pepper, chopped (seeds optional)
1 c bread crumbs
1 t salt black pepper

Heat 1 T of oil and sauté the onions, stirring occasionally, until they soften, about 5 minutes. Add the garlic, ginger, allspice, and nutmeg and sauté for two more minutes. Pour into food processor along with beans, rice, and peppers. Pulse repeatedly, until mixture is chopped, not puréed. Transfer to bowl, add remaining ingredients, and mix well. Taste and adjust seasonings. Shape into four patties, adding more bread crumbs if necessary. Fry in 1 T oil over medium heat until crust forms, about 4 minutes per side.

I also really like both of these recipes for turkey/chicken burgers. Make sure the groun turkey or chicken you buy is lean or extra lean, or it won't have any less fat than beef.

Why Be Normal Turkey Burger Serves 6.
1 pound ground turkey
2 cups wild rice -- cooked
3/4 cup cranberry sauce -- whole
1 1/2 cups bread crumbs
1 cup onions -- chopped

Combine all ingredients. Shape into patties and grill. (Take about 7 minutes a side). Note: Instead of canned cranberry sauce that has a lot of added sugar, I cook fresh or frozen cranberries with some apple juice and Splenda until soft.)

Ranch Chicken Loaf (or burgers)
2 eggs, beaten
3/4 cup cornmeal
3 Tbsp. salsa
2 Tbsp. ranch-flavored salad dressing
1 tsp. chili powder
1 lb. extra lean ground chicken

Preheat the oven to 350 degrees F. In a large bowl, mix together the eggs, cornmeal, salsa, salad dressing, chili powder, and cumin. Add chicken and mix gently but thoroughly. Shape into loaf on slotted baking pan or broiler pan. Bake at 350 degrees F for 1 hour, until internal temperature registers 175 degrees F.

And my regular beef burger recipe is something like this. I make it without measuring now, so I do something a little different each time:

1 pound lean or extra lean ground beef and/or pork
2 egg whites or 1 egg
¼ C milk, water or low fat cottage cheese
1 C TVP (http://www23.netrition.com/brm_tvp.html), reconstituted in 1C boiling tomato juice or water
¼ C chopped onions
¼ C mushrooms
½ package spinach or ½ C grated carrot
½ C bread crumbs/ground flax seeds/wheat bran/oat bran, etc.
2 T onion soup mix or beef bouillon or thyme/oregano/garlic powder, etc.
1 T mustard, salsa, barbecue sauce, etc.