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Homemade Veggie Burgers
Homemade veggie burgers are very easy to make. These veggie burgers are quite different from store bought because they will have much less sodium, more vegetables and each has a very distinctive flavor. Leftovers will freeze very well and be just as crisp if thawed and reheated in the oven or toaster oven. These veggie burgers also taste very good cold or at room temperature. Since most lunch boxes today are insulated with a place to put a small frozen gel pack, they can used for a wholesome packed lunch.
To save time, I recommend spreading the raw mixture into a large roasting pan and when baking/broiling is finished, cutting squares and serving. If, however, you desire the traditionally shaped burgers, you can form patties and bake/broil on a cookie sheet.
Carrot Rice Veggie Burgers are sweetened with carrots. They contain lots of short grain brown rice so they are crisp on the outside and chewy on the inside.
Lots of Veggies Burgers contain a plethora of different veggies including carrots, corn, peas, spinach and edamames just to name a few. They are mixed with short grain brown rice and crisped in the oven.
Greek Veggie burgers are made from barley and vegetables and seasoned with dill and mint and a hint of lemon and orange. Feta cheese is also added to complement the sweet addition of raisins. Like most Greek cooking, these Veggie Burgers combine herbs with sweet, salty and sour tastes in one dish.
Sesame Wild Rice Casserole are flavored with Japanese seasonings. Lots of sesame seeds and a touch of tamari season a mixture of vegetables, tofu, wild and brown rice. This vegan recipe is chewy, crispy and very much resembles a veggie burger. However, I call it a casserole, because it does not hold its shape quite as well as a veggie burger would.
Baked Latkes and
Zucchini Potato Latkes are very crispy potato pancakes. Both recipes call for lots of onions and potatoes. Imagine hash browns loaded with onions and you are coming close to what they taste like.
Bon Appetit.
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