#vegan burgers recipe

[vegan-yums]

Pesto Veggie Burgers with Balsamic Aioli

[everythingwithwasabi]

Peruvian Sandwich with Pio Pio Sauce

[vegan-nom-noms]

Cheesy Vegan Stuffed Mushroom Burgers

[tinykitchenvegan]

Vegan Sweet Potato Black Bean Burgers

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

[fruit-berries-herbs]

To get a better idea of what life is like for a pig in a gestation crate, let’s imagine for a second…

It’s dark, and the air is filled with repugnant smells and piercing echoes of screaming. . But these types of conditions are all you have ever known – they’re normal. What’s that smell? It’s your own waste, piling up underneath you.

Breathing is a challenge. Moment after moment passes. But you don’t know how long it’s been because there’s no way of knowing time when you’re confined behind dark, cold walls, staring at metal bars pressing up against your soft nose.

What could be behind you? Who knows. Those bars are so constricting that you’ll never have the opportunity to turn around. Lying down is hard enough, but sometimes you just can’t stay on your feet because the unnatural slatted concrete floors cause your legs immense pain.

You might already have arthritis and you’re only two years old. You don’t know who you are, but you can imagine you are doomed to the same hopeless future as the hundreds of other individuals surrounding you. 

💔💔💔💔💔💔💔💔💔💔💔💔💔💔

These crates are so small a pig will never get the chance to turn around for their entire lives, let alone see their own tails. Can you even imagine living one day with these conditions? This is not fiction. This is real.

This is the life of an artificially inseminated soon-to-be mother pig confined in a gestation crate, where she spends the majority of her existence (besides the time she spends in a farrowing crate – Sows in gestation crates are typically bred 5 to 7 times in their lives to produce piglets that will be slaughtered before 6 months of age.

When a sow’s breeding production declines, her life, too, is brutally ended. And for what? Well, cheap, “convenient” pork, produced in a manner that allows industrial farms to make maximized profits.

Housing pigs in gestation crates allows farmers to mass produce these animals within an indoor environment. Many dominant farming systems (called “Megafarms”) contain over 10,000 breeding sows per unit, some with over 100,000 in one location.

The pigs are kept in separate crates, so that they can’t tear each other apart from frustration due to intense confinement. However, they are still mutilated by having their tails cut off (called docking) and their ears tagged for identification.

Separation also allows for workers to more conveniently manage individuals.

Pigs kept in gestation crates generally weigh between 600 and 900 pounds. So, a pregnant pig weighing a little over 800 pounds would be about 5.6 feet long and have a girth (circumference) of 5.7 feet.

 Her gestation crate measures 6.6 feet long with a width of 2.2 feet. Now imagine that…

💔GO VEGAN FOR THE ANIMALS💔

[veganfocus]

Sun-Dried Tomato, Basil and Chickpea Burgers

The remarkable flavors of this Sun-Dried Tomato, Basil and Chickpea Burger are irresistible! Add a touch of innovation to your plate with these deliciously crafted veggie burgers. Let them steal the spotlight as the centerpiece of your meals!

Add to the dining experience by serving these burgers as a delightful lunch or dinner option. They are perfect for gatherings, family meals, or anytime you crave a burst of vibrant and creative flavors. These burgers are an invitation to relish life’s pleasures while nourishing your body with every bite!

[foodyincar]

Indulge in the spicy goodness of Schezwan Vada Pav on Tumblr! 🌶️✨ Savor every fiery bite of this delicious fusion snack. #SchezwanVadaPav #IndianCuisine #TumblrFoodie

[eat-love-eat]

Vegan Beet Burger

[everyveganrecipe]

Ultimate Gardein burger patties with cheese are covered in brandied apples and are topped with caramelized onions. You will fall in loveeee with the sweet n savory bliss in every bite.

[call-me-overcomer]

Got a coworker at my 2nd job who is starting to get on my nerves. We aren't working at the same time that often, but it seems like whenever she sees me making something that she either can't eat bc of allergies or doesn't like, she just has to make a comment about how she wishes we wouldn't use that ingredient or recipe. Like, I'm sorry, but I think we're catering to the guests, not you.

[termagax]

these ones. also.

[everythingwithwasabi]

Mushroom Burger

[vegan-nom-noms]

Soyrizo Southwest Burger

[tinykitchenvegan]

Spicy Kidney Bean Burgers

[clatterbane]

Plans for at least most of the rest of that carrot, which I went ahead and grated up while I was at it: a variation on some old favorite bean burgers! Because I haven't had any in years, and got an urge.

Another one where I'm not planning to follow that recipe exactly, but it looked like a pretty good example. The basic approach will work with just about any type of beans and seasonings you want to use. I used to particularly like a pseudo-falafel themed version with chickpeas. It also works with other veggies added. I particularly like a combo of carrots and zucchini when I've got it.