Hamburgers are a classic American staple. Lately, companies such as Impossible Burger and Mcdonald’s have been getting a lot of press for their plant-based burgers! To Celebrate National Hamburger Day, we decided to put together a list of burger recipes using the Food Monster App made with seasonal produce from beets to mushrooms to sweet potatoes.
Vibrant veggie burgers that you are guaranteed to enjoy without missing the meat! Dress these Beet and Basmati Rice Burgers by Maria Llamas as you would any other burger and enjoy the deliciousness. You could go the healthier route and use it as a salad topping as well.
Years ago, the veggie burger patty was typically frozen, not homemade, and lacked flavor and character. Today you can truly make a veggie burger packed with whatever you like and take it in any direction you desire. If you’re looking to explore the world of beet burgers, Gabrielle St. Claire‘s Beet Burger With Chipotle Mayo recipe has your name written all over it! The sweet and savory patty is countered by the spicy yet creamy chipotle mayo.
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Mushrooms, beets, and black beans. The combination of these three ingredients creates a magnificently meaty burger. Not to mention, mushrooms and roasted beets provide you with that fantastic fifth taste: umami. You’re going to dig this tasty Mushroom, Beet, and Black Bean Burger by Kayli Dice.
These Smoky Black Bean and Beet Burgers by Sonali Ruder are made from barbecue sauce-covered shredded beets, meaty black beans, and rice. To counteract the smoky flavor of the beets, these burgers would be great served with creamy hummus on a toasty bun, piled high with greens. If you’re planning a cookout, then you can save time by making big batches and then freezing them for your big event, or for any day that you’re pressed for time.
These earthy, Spiced Beet and Carrot Burgers by Danya Dhanak are made from carrot, beet, and couscous! Carrot and beet naturally retain a lot of water, so these veggie burgers are incredibly juicy and flavorful, thanks to chili peppers and a blend of warm spices. Serve with your favorite bread and condiments.
It’s amazing how some grains, beans, and vegetables can turn into a burger that is so satisfying! Just look at the bright fuchsia hue of these Beet Chickpea Burgers With Harissa Spread by Denisse Salinas – is any other burger prettier to look at? The combination of quinoa and red rice in the patties is great for the texture. These burgers are perfect for parties or dinners for plant-based skeptics!
Believe it or not, these gorgeous Grilled Portobello Burger With Black Bean Beet Patties by Nele Liivlaid are ridiculously easy to make. Earthy, sweet black bean beet patties are sandwiches with turmeric hummus between two meaty Portobello mushroom caps. With spices like smoky cumin, garlic powder, and fresh coriander, these delicious burgers don’t skimp on flavor.
These nutrient-rich Beet, Almond, and Black Bean Burgers by Kimberly Espinel are packed with flavor! The patties are made from a combination of hearty black beans, earthy, but sweet beets, almond meal, and plenty of herbs and spices. They are paired with crisp, quick-pickled red onions and nutty pesto. These burgers would be great on a salad, served in a wrap, or like a traditional burger — the choice is yours.
These protein-packed Beet Quinoa Burgers by Robin Runner will hit the spot every time! Along with beet and quinoa, black beans make up the “meat” of this burger and add extra nutrition. Packed with flavorful onions, garlic, spices, and Dijon, you’ll have a hard time refusing second helpings! Customize it with your favorite spices to make it your own!
Tina Dawson‘s gorgeous Sweet Potato Beet Burgers encapsulate some of the best flavors of fall: juicy, sweet beets, and creamy sweet potato. To balance out the sweetness of these vegetables, they are mixed with onions, bell pepper, red chili flakes, and garlic bread crumbs. After some gentle pan-frying, you have a deliciously crispy and vibrant burger to stack up on burger buns with your favorites, we suggest classic lettuce, tomato, and cucumber combo!
This Red Lentil and Amaranth Protein Patties With Spicy Avocado Mayo by Renee Press is so simple to whip up, amazingly versatile, and almost fool-proof. They come together in no time, and you can change up the ingredients based on what you have in the fridge. They are great on top of a salad, as an appetizer with a nice dipping sauce, or make them slightly larger and serve on a bun as a tempting veggie burger. The possibilities are endless. To boot, they are extremely nutritious, filled with lentils and amaranth which are packed with plant protein, both of which are great for metabolism and heart health.
These yummy, healthy, and flavorful vegan Lentil and Mushroom Veggie Burgers by Mitko Dzhordzhev use cooked lentils and mushrooms in place of ground beef. The result is the same umami flavors and crispy yet tender texture without any negative health aspects. Mix and match the toppings and spreads you put on this burger and you will realize it’s just as versatile as the real thing!
Looking for a hearty dinner you can whip up with minimal time and effort? These plant-strong Lentil, Chia, and Mushroom Burgers by Molly Patrick are the answer — simply cook your ingredient, blend, then form patties and bake! Made from mushrooms, lentils, oats, and chia, they’re packed with plenty of flavors and filling to boot. Serve on salads, burger buns with all the fixings, or roll them up into a wrap!
These French Lentil and Mushroom Burgers by Alicja Rokicka are nothing to sniff at. Made from lentils and tofu, they’re packed with protein and plenty of spicy, savory flavor (plus, you can choose to fry or bake them if you want to keep them oil-free!). Then, they’re served with a schmear of vegan mayonnaise, tomato, lettuce, and two unique toppings: sliced celeriac that’s been pan-fried in soy sauce and meaty sautéed mushrooms. Yum!
These hearty walnut patties are made even more substantial by the addition of red lentils and the mixture is flavored with a savory blend of spices and tossed in the oven, cooked to golden-brown perfection, and then sandwiched between two Portobellos. These Oil-Free Walnut-Lentil Burgers With Portobello Mushroom Buns by Laura Grosch are definitely at the top of our “things to cook” list this weekend.
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