Vegetarian Burgers Recipes. Fish/Meat Variations
Vegetarian burgers are wonderful and super easy to put together. A complete-meal cousin of the Big Happy Latkas Family. Just as you can make latkas with virtually any vegetable (and fruit), so can you make burgers with any vegetable and any grain, in any combination. With all this amazing selection, you will never need to resort to the dreadful Impossible and Beyond Burger food-like substances gamut. So sorry I can’t abide it!
Vegetarian Burgers: Great Children Food!
Kids love’em! You can sneak in all those super nutritious ingredients they would often recoil from. They are totally integrated in burgers, where they do their unseen delicious and fun magic.
Commercial Vegetarian Burgers
Forget about those insipid and processed Vegetarian burgers in the frozen section of your supermarket or health food store. Please repeat after me: Processed is Processed, organic or not! Yes, organic is great, we have established that. That is, except when it is junk. Organic junk is junk, is it not?
Rather, make your own delicious vegetarian burgers anytime with any ingredients you like at the drop of a hat. I am giving you here plenty of possibilities to play with. Anything you will make at home with real and good ingredients will be vastly superior than all the insipid convenience foods you will come across.
The List of Burgers is Endless
And I don’t mean just Vegetarian Burgers, but vegan burgers, fish, poultry or beef burgers. Scroll down, it’s all in!
Let’s start with Bean and Grain Burgers
From this mother Black Bean Burger recipe you can make
- Black bean burgers
- Millet burgers
- Chickpea Burger
- Quinoa Burgers
- Oat burgers
Gluten-Free Vegetarian Burgers?
No problem making them gluten-free: any flour will work.
Vegetarian Burgers are Quite Versatile!
You will love to see how elastic my recipe is and how many variations you will get from it. for a Sephardi touch, season with paprika, cumin, oregano, cinnamon, parsley, cilantro etc… Short and sweet selection of seasonings.
Scroll down for all burger variations, including fish, meat and poultry, for the carnivores among us!
Grain-Based Vegetarian Burgers
My favorite. Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, beans, any cooked grain you might have on hand for the flour, and proceed as instructed. You’ll get an exciting burger each time.
No problem whatsoever. Just skip the eggs. You might just have to add a little flour or oats to firm up the texture, so they keep their shape during the frying step.
You will love these canned salmon burgers
and these mock crab or salmon cakes
They all Freeze Very Well
It pays to make a whole recipe, even if you are just one or two for dinner. You will be thrilled to take them out of the freezer on a busy work day.
Reheat them uncovered, in one layer, in a 300 degree oven for 12-15 minutes. Or eat them at room temperature, in a sandwich with your favorite condiments, or diced in a salad.
Spread the Good Stuff Thick on your Burgers!
Everything will work: Hot pepper jelly, Harissa, Tehina Sauce, Chutney, applesauce, Kimchi, plain yogurt, you name it!
Using my Black Bean Burgers as my Base
From there, you will easily move to any variation you like, depending on the day’s craving and pantry and refrigerator ingredient availability.
- Olive oil
- 1 medium onion, quartered
- 1 bunch flat parsley
- 5-6 sprigs cilantro
- 4 cloves garlic
- 2 eggs (vegan: use 2 tablespoons ground flax mixed with 1/3 cup warm water
- 28-ounce can natural black beans (any beans or lentils will do), thoroughly drained
- 1/2 cup chick pea flour, or other gluten-free flour, even rolled oats, a little more if needed
- Your favorite spices, to taste: cumin, chili powder, oregano, nutritional yeast (or shredded vegan or dairy cheese), liquid smoke etc..
Heat enough olive oil to cover the bottom of a large nonstick skillet.
In a food processor, finely grind the onion, parsley, cilantro and garlic. Transfer the ground mixture to a mixing bowl. Add all remaining ingredients and mix thoroughly with your hands, breaking up the beans as you go. Add a little flour if necessary to obtain a firm texture.
Shape nice and thick burgers, and add them to the skillet. Fry 2-3 minutes on each side.
Serve the black bean burgers with buns (I don't use buns), or as is, and garnish with any toppings you like. I serve them with my homemade vegetable pickles, hot pepper jelly, kimchi, dark-fried onions, sliced tomatoes, lettuce, etc. Makes about 10 burgers
Grain-Based Vegetarian Burgers:
My favorite. Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, beans, any cooked grain you might have on hand for the flour, and proceed as instructed. You'll get an exciting burger each time.
Did someone say sardine burgers? Yes! You can get racy and throw 2 cans of sardines or tuna in the vegetable mixture for a complete meal. Don't be afraid of using sardines, they will be invisible but their hearty and funky flavor will be a fabulous addition (I guarantee it: Children will eat it, tried and true) In this case no added salt to the mixture. Proceed just as above, using no beans or grain.
Meat and Poultry Burgers
Proceed just as above, using no beans or grain.
My husband made sweet potato latkes this Hanukkah using this recipe–they were a hit! After shredding them in the food processor, dry the sweet potato with paper towels to absorb the extra moisture. We baked some latkes and fried others–both methods yielded wonderful results.
Seyma this is wonderful! You should share this comment on my fan page timeline, where all can share. Talk about recycling! This will inspire many fans to do exactly what you did: latkas are great year-round!