Vegan - Oh she glows bruschetta burger recipes

Author: William Amick  
Vegan Veggie burger Main course

Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out. This gourmet burger is served on toasted French bread and topped with fresh mozzarella cheese, bruschetta topping and balsamic glaze.

Our Perfect Veggie Burger

Our Perfect Veggie Burger
Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of veggies, bread crumbs, chopped oats, sunflower seeds, and spices to round them out.
Provided by: Angela Liddon
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 18
Ingredients:
  • 3 tablespoons ground flax
  • 1/3 cup (80 mL) warm water
  • 1 (14-ounce/398 mL) can black beans, drained and rinsed
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 3/4 cup finely chopped red onion or yellow onion
  • 2 large garlic cloves, minced
  • 1 cup grated carrots
  • 1/3 cup finely chopped fresh parsley or cilantro
  • 1/2 cup sunflower seeds, toasted
  • 1 to 2 tablespoons (15 to 30 mL) tamari, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 cup rolled oats, processed into a coarse meal*
  • 1/2 cup spelt bread crumbs (or bread crumbs of choice)
  • 1 to 2 tablespoons oat flour (or flour of choice), as needed
  • 1/2 to 3/4 teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
Nutrition:
  • Serving Size: 1 of 8 burgers
  • Calories: 180 calorie
  • Fat: 8 grams
  • Saturated Fat: 1 grams
  • Sodium: 250 milligrams
  • Carbohydrate: 21 grams
  • Fiber: 6 grams
  • Sugar: 2 grams
  • Protein: 7 grams
How to cook:
  1. Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
  2. Whisk the ground flax and water in a small bowl and set aside for about 5 minutes so it can thicken.
  3. Into a large mixing bowl, add the drained black beans. With a potato masher, mash the beans until 2/3 of the mixture is a bean "paste" while leaving about 1/3 of the beans mostly intact.
  4. In a medium skillet, add the oil and increase the heat to medium. Stir in the onion, garlic, and a pinch of salt. Sauté for 3 to 5 minutes, until the onion softens. Transfer the onion mixture into the bowl with the mashed beans.
  5. Stir in the flax egg, grated carrots, parsley (or cilantro), sunflower seeds, tamari, chili powder, oregano, and cumin until thoroughly combined.
  6. Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties. Stir in the salt and pepper, to taste.
  7. Shape the dough into 8 patties (roughly 1/3 cup of dough per patty). Pack the dough together tightly as this will help it stick together. Place onto the baking sheet.
  8. Bake patties for 15 minutes, gently flip, and bake for another 15 to 20 minutes until patties are firm and golden.
  9. Cool the patties on a cooling rack for 5 to 10 minutes before serving. This helps them firm up a bit.
  10. Serve in a bun or lettuce wrap with your desired toppings. Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.
Notes: Oh she glows bruschetta veggie burger, In Oh She Glows for Dinner, Angela shares her Glow Getters meal prep plans, helpful make-ahead tips, and favorite seasonal and holiday menus, as well as …

Oh Em Gee Veggie Burgers

SUBSCRIBE for more Oh She Glows plant-based recipes: https://goo.gl/2tnBlq These veggie burgers packed with sweet potato, black beans, barbecue sauce, …

Oh Em Gee Veggie Burgers

Oh Em Gee Veggie Burgers
Packed with sweet potato (or butternut squash—your choice!), black beans, barbecue sauce, garlic, and an array of flavorful spices, this veggie burger bakes up perfectly and holds together well. I’ll admit these burgers are a bit involved to prepare, but I think the work is worth it, because this recipe makes a big batch, enough for 12 patties, which you can freeze for later. To save time, I recommend roasting the sweet potato, toasting the walnuts, and making the 9-Spice Mix in advance. Also, be sure to chop all the ingredients very finely and evenly, as this will help the patties hold together. I always recommend that you read the entire recipe before you begin, but this is especially true here since there are quite a few steps.
Provided by: Angela Liddon
Total time: 65 minutes
Cook time: 25 minutes
Prep time: 40 minutes
Yields: 12 servings
Cuisine: Canadian
Number of ingredients: 17
Ingredients:
  • 1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
  • 2/3 cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup (80 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
  • Homemade Vegan Mayo (p. 269) or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato
Nutrition:
  • Serving Size: 1 of 12 patties
  • Calories: 220 calorie
  • Fat: 9 grams
  • Saturated Fat: 1 grams
  • Sodium: 190 milligrams
  • Carbohydrate: 28 grams
  • Fiber: 6 grams
  • Sugar: 4 grams
  • Protein: 7 grams
How to cook:
  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.
Notes: Oh She Glows - In A Jiffy Spelt Veggie Burgers calories, Find calories, carbs, and nutritional contents for Oh She Glows - In A Jiffy Spelt Veggie Burgers and over 2,000,000 other foods at MyFitnessPal

Bruschetta Burgers

Bruschetta Burgers
This gourmet burger is served on toasted French bread and topped with fresh mozzarella cheese, bruschetta topping and balsamic glaze. To say this burger is "epic" is an understatement!
Provided by: kelsey
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • 4 large slices French or Italian bread
  • 2 tbsp vegetable oil
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1 1/2 c diced roma tomatoes (diced)
  • 1 tsp vegetable oil
  • 1/4 tsp salt
  • 2 tbsp finely chopped onion
  • 2 tbsp chopped fresh basil
  • 1/8 tsp ground black pepper
  • 1/4 tsp minced garlic
  • 1 lb 80/20 ground beef
  • 1/4 tsp salt
  • 1/4 tsp minced garlic
  • fresh basil leaves
  • 4 slices fresh mozzarella cheese
  • balsamic glaze
How to cook:
  1. Prepare the "bun"
  2. In a small bowl, combine the oil, garlic powder and salt.
  3. Cut each slice of bread into two pieces to form the tops and bottoms of your burger.
  4. Brush the oil on both sides of each slice of bread.
  5. Place a skillet over medium heat on the stove. Add the bread slices and cook for a couple minutes on each side until toasted. Set aside.
  6. Make the bruschetta topping
  7. Combine the diced tomatoes, oil, salt, onion, basil, black pepper and garlic in a small bowl.
  8. Set aside until ready to serve.
  9. Make the burgers
  10. In a medium-sized bowl, combine the ground beef, salt and garlic using a wooden spoon or your hands.
  11. Once combined (don't over-mix!), form into four equal-sized patties.
  12. Heat the grill to 450°F. Add the burger patties.
  13. Cook for 3-4 minutes and flip the burger.
  14. Cook an additional 3 minutes on the second side, or until the burger reaches an internal temperature of 160°F for well-done.
  15. Build the burgers
  16. Start with a slice of the toast then layer a couple basil leaves, the burger patty, a slice of mozzarella and 1/3 c bruschetta topping. Drizzle with the balsamic glaze and top with the other slice of bread.
  17. Enjoy!!
Notes: Oh She Glow's Perfect Veggie Burger, Perfect Veggie Burger: (8 servings) Ingredients: 3 tablespoons ground flax or 1 egg 1/3 cup warm water 1(14-ounce) can black beans, drained and …
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