5 Recipes Must-See Vegetarian Burgers

5 Recipes Must-See Vegetarian Burgers

Is looking for some meat-free dishes? Know these suggestions, vegetarian burgers spectacular that will surprise even the most skeptical.

5 Recipes Must-See Vegetarian Burgers

The options in the vegetarian cuisine continues to grow, taking advantage of a huge variety of natural ingredients. To replace the meat, the possible combinations go beyond what you can imagine, as you’ll see below these 5 recipes of vegetarian burgers that we carefully selected for you.

If you thought that vegetarians could not eat hamburger is because you do not know these recipes. Here is the proof of what they eat, and even more healthy and balanced, rich in essential nutrients for our body. Learn these tips and surprise the palate.

5 RECIPES VEGETARIAN BURGERS

1. BURGER PEAS AND CORN

– Ingredients –

  • 400g of peas
  • 340g corn
  • Coriander fresh
  • ½ Teaspoon of sweet paprika
  • ½ Teaspoon of cuminrecipe
  • Rind of 1 lemon
  • 3 tablespoons of flour
  • Salt and pepper

– Mode of preparation –

  1. Start by putting the peas and the corn in a processor of food along with the coriander. Chop a little of the mixture. Then add all of the spices, the flour and the lemon peel.
  2. Following the chopping, the mixing, form 4 disks with more or less 2 inches in height and take them to the refrigerator to get firm. Wait about 30 minutes.
  3. Heat a little oil in a frying pan. Fry the burgers for 10 minutes or until golden and are ready.

2. BURGER BEANS, QUINOA AND NUTS

– Ingredients –

  • 1 cup of water
  • 1/2 cup of quinoa washed
  • 1 small potato without peel
  • 3 spoons (soup) of oil
  • The white part of 1 bunch small cebolinhos, a little more of the stem green cut into thin slices
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp ginger, fresh chopped
  • 1 and 1/2 cup of beans-roxinho cooked
  • 1/2 cup walnuts, toasted, chopped coarsely
  • 1/2 spoon (tea) of salt
  • Juice of 1/2 lemon-sicilian

– Mode of preparation –

  1. Boil the water, add the quinoa, reduce the heat and cover the pan. Cook for 10 to 12 minutes or until the liquid has been absorbed. Book for 5 minutes.
  2. Chop the potatoes, cook until soft and reduce the puree.
  3. In a medium pan, heat 1 tablespoon of the olive oil on medium heat. Join the cebolinhos and stir-fry for 1 to 2 minutes.
  4. Add the parsley and the ginger and stir-fry for about 30 seconds.
  5. In a large bowl, mix the quinoa cooked, the potatoes, the mixture of cebolinhos, beans and nuts. Knead with your hands or a kneader potato. Season with the salt and the lemon juice and shape six burgers.
  6. In a large frying pan that can go in the oven, heat the remaining olive oil.
  7. Arrange the burgers in the frying pan. Fry for 4 to 5 minutes or until toast only for low. Turn and fry for another 4 to 5 minutes or until crispy and firm.

3. BURGER BEET AND BROWN RICE

– Ingredients –

  • 3 beets medium with peel
  • 4 spoons (soup) of oil
  • 1 purple onion, peeled, cut into cubes
  • ½ Spoon (tea) of salt
  • 1 spoon (soup) of red wine vinegar
  • 1½ cup black beans, cooked
  • 1 cup of brown rice cooked
  • 2 spoons (soup) of finely chopped parsley
  • Black pepper ground in height

– Mode of preparation –

  1. Wash thoroughly, peel and cut the ends of the beet. Grate in the processor or in a ralo grosso.
    In a large skillet, heat 2 tablespoons of the olive oil on medium heat. Add the onion and sauté for 6-8 minutes or until starting to get translucent.
  2. Add the beetroot and salt and mix. Cover and cook for 10-12 minutes or until the beetroot is tender.
  3. Add the vinegar, stir and scrape the bottom of the pan with a wooden spoon. Wait to cool a little.
  4. In a bowl, mash coarsely the beans. Join the mixture of beet, rice, parsley and black pepper to taste.
  5. Grind salt, and shape six burgers with 1 cm of thickness.
  6. In a frying pan, heat the remaining olive oil over the top. Fry the burgers slowly. They should sizzle when in contact with the olive oil – it is the signal that is forming a crust.
  7. Stir-fry for 1 minute, reduce the heat to medium and stir-fry for 2-3 minutes. Carefully turn the burgers. Stir-fry for 4-5 minutes or until the desired point.

4. BURGER OF MUSHROOMS AND BARLEY

– Ingredients –

  • 1 small potato peeled cut into pieces of 1 cm
  • 6 portobello mushrooms medium
  • 12 mushrooms adults
  • 10 mushrooms (shitake medium
  • 3 spoons (soup) of oil
  • ½ Spoon (tea) of dried thyme
  • 2 spoons (soup) balsamic vinegar
  • 1 cup of barley, cooked
  • ½ Spoon (tea) of salt
  • ¼ Spoon (tea) of black pepper ground in height

– Mode of preparation –

  1. Cook the potato until soft and mash to follow.
  2. Cut the stalks of the portobello, clean the hats with a soft brush or paper towel and cut in slides of 1 cm. Cut the mushrooms and the shitake into thin sheets.
  3. Pre-heat the oven to 190 °C.
  4. In a frying pan with the bottom thick, heat 1 tablespoon of olive oil on medium heat. Saute the portobello and thyme for 6-8 minutes, or until you release the liquid. Join the other mushrooms and cook for 10 minutes or until the liquid has dried.
  5. Add the balsamic vinegar and scrape the bottom of the pan with a wooden spoon.
  6. Download to the processor and beat until the dough is grainy. If you prefer, chop up very well in the hand. Add the potato, barley, salt and pepper, beat only to mix the dough, and shape the burgers.
  7. In a large frying pan that can go in the oven, heat the remaining olive oil over medium-high heat. Fry the burgers for 6-10 minutes to the whole or even roasting on both sides. Take the skillet to the oven and bake for 12-15 minutes or until the desired point.

5. BURGER FALAFEL ROASTED

– Ingredients –

  • 1 cup of chickpeas washed
  • 1 onion, peeled roughly chopped
  • 2 cloves of garlic without peel
  • 1/2 cup of chopped parsley
  • Zest of 1 lemon-sicilian
  • Juice of 1 lemon-sicilian
  • 1 tablespoon of cumin seeds toasted
  • 1/2 spoon (tea) of baking soda
  • 3/4 teaspoon (tea) of salt
  • 1/2 spoon of black pepper ground in height
  • 1/4 spoon (tea) of cayenne pepper
  • 1 spoon (soup) of grain flour or other flour , gluten-free, if necessary

– Mode of preparation –

  1. Arrange the grain in a bowl and then cover water. Book for 24 hours. Drain well. Pre-heat the oven to 200ºC.
  2. Place in the processor of the grain, the onion, the garlic, the parsley, the zest and the juice of the lemon, the cumin, baking soda, salt, black pepper and cayenne pepper.
  3. Beat until the mixture granulated, if necessary, add a little water to bind the dough, not more than 2 spoons (soup). The burgers melt if the mass is too soft. If you need to add water, add flour of grain.
  4. Rectify the seasoning and model carefully 6 burgers.
  5. Arrange the burgers on a greased baking sheet and bake for 15 to 20 minutes, turning once at half time, or up to the desired point.

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