Serves: 6

Spread out the drained canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush. FLAVOR. Besides sautéed garlic, onion, pepper add a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper that will turn black beans into the best black bean burger.

• Ingredients

2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt and pepper

• preparation

Preheat oven to 375 degrees F (190°C). Grease cookie sheet or line with parchment paper and set aside.
Preheat oven to 300°F (150°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft,and no moisture left about 5-6 minutes. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.

Serves: 4

Back bean burgers patties can be stored in the freezer to get ahead on meal prep for the week; just make sure to defrost before cooking.

• Ingredients

2 (15-oz) cans black beans, drained and rinsed
¾ cp uncooked old-fashioned regular rolled oats
2 garlic cloves, finely chopped
1 tablespoon soy sauce
2 teaspoons chili powder
3 scallions, thinly sliced
2 tablespoons canola oil
4 hamburger buns
1 cup salsa

Lettuce, tomato slices, red onion slices

• preparation

Process beans, oats, garlic, soy sauce, and chili powder in a food processor until ingredients begin to come together, about 30 seconds.

Transfer bean mixture to a large bowl and stir in scallions.

Shape mixture into 4 (¾-cup) patties, and then let them stand at room temperature 5 minutes or refrigerate up to 3 hours.

Heat oil in a large nonstick skillet over medium-high. Cook patties in hot oil until browned, about 5 minutes per side.

Place 1 patty on each hamburger bun bottom, and top each with ¼ cup salsa. Add lettuce, tomato slices, and red onion slices, and cover with bun tops.

Serves: 8

• Ingredients

½ cup couscous
1 cup water
1 ½ cups broccoli florets
2 tsp. olive oil
1 cup finely chopped onion
2 tsp. ground cumin
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 Tbs. toasted sesame tahini
¼ to ½ cup plain dry breadcrumbs
Salt to taste

• preparation

In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam broccoli until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, broccoli, onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.

Serves: 4

To ensure that the red lentils cook fully, soak them for at least 2 hours before using.
The key to the patties not falling apart when you cook them is to use soaked lentils.
Never cook them beforehand or use canned lentils.

• Ingredients

1 ½ cups dried red lentils
2 large garlic cloves minced
1/3 cup diced shallot
1/2 cup grated carrots
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro or flat parsley
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
oil for pan frying

• preparation

Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Combine the drained lentils, garlic, shallot, carrot, tomato paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.

Lemon herb Tahini sauce

Serves: 4

• Ingredients

1 cup lentils
1/4 cup plus 2 tablespoons olive oil
1 small onion, chopped
1 small carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
2 teaspoons chopped fresh thyme
1/2 teaspoons salt
2 tablespoons tomato paste
4 ounces Button Mushrooms, wiped clean and sliced
2 large eggs
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1/4 cup finely chopped walnuts
1 cup Marinara sauce

• preparation

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are soft about 20 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 10 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refrigerator for 25 minutes.

Preheat the oven to 400°F.

Drizzle the remaining 2 tablespoons olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Shape the mixture into mini burgers (about 1 1/2 inches), making sure to pack the vegetable mixture firmly. Place in the prepared baking dish, allowing 1/4-inch of space between the burgers.

Roast for 30 minutes, or until the mini burgers are firm and cooked through.
serve with marinara sauce.

Serves: 6

Leftover burgers can be refrigerated up to 3 days, or frozen up to 2 months.

• Ingredients

1 cup cooked quinoa
1 cup bread crumbs (can sub for gluten free oats)
1/2 red onion, diced
1 clove garlic, minced
1 cup kale, shredded
1/3 cup fresh parsley
1 cup carrots, grated
1 15-ounce can cannelini beans, drained & rinsed (or any white bean; chickpeas, northern)
Spice Mix
1/2 cup vegan bbq sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

• preparation

In a large bowl, combine cooked quinoa and breadcrumbs.

Heat a medium-sized pan on the stovetop with 1 tablespoon olive oil (or 1/3 cup water for oil-free). Sauté the onion and garlic (plus a sprinkle of sea salt and pepper) for about 5 minutes or until translucent. Then transfer to the large bowl.

In a food processor, pulse the kale, parsley and carrots until grated/shredded. Transfer to the large bowl.
Next, add the white beans to food processor and pulse until mashed (doesn’t have to be completely smooth, leave a few chunks). Transfer to large bowl.
In a small mixing bowl, combine all ingredients for spice mix. Pour over burger mixture and mix well. Form 6 burger patties.


You can grill them in a grill pan on the stovetop! You will need some non stick spray or olive oil so they won’t stick. Grill on medium-high heat on each side for 4-5 minutes or until browned. Remember, flip them GENTLY!

OR bake them in the oven on a lined (and sprayed/oiled) baking sheet at 375 degrees F for 7-8 minutes, then gently flip them and bake for another 7-8 minutes or until they’re nice and browned.

Serves: 1

Sriracha is a type of hot sauce available in Asian food markets. It is made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. From wikipedia.org




To shape the ramen into a bun, use ramekins that are similar in size to the burger patty. If you don't have ramekins, substitute pint-size deli containers.

• Ingredients

1 package ramen noodles
1 egg
2 tablespoons neutral oil, such as canola or grapeseed
1 tablespoon ketchup
1/2 tablespoon sriracha
1 beef burger patty
Soy sauce
Sesame oil
1 slice American cheese
1 scallion, thinly sliced on the bias
1/2 cup arugula

• preparation

Cook the ramen according to the directions on the package (including the seasoning), then drain off the liquid. Let cool to room temperature. In a small mixing bowl, whisk 1 egg until no streaks of yolk remain. Add the ramen, tossing thoroughly to coat with the egg. Divide the egg-dressed ramen into two portions, and place each half into a ramekin.
Cover the ramen with plastic wrap, and weigh it down with a can of soup to compress it into a bun shape. Refrigerate for at least 15 minutes.
Add the oil to a skillet, and set over medium-high heat. Once the oil begins to shimmer, unmold the ramen buns into the pan, and cook until the bottom is a dark golden brown. Flip both of the patties, and cook until a dark golden brown on both sides.

Whisk together the sriracha and ketchup in a small bowl.

Season the hamburger patty with salt, pepper, a splash of soy sauce, and sesame oil. Wipe out the skillet, and cook the burger over medium-high heat until medium rare, or to your preferred degree of doneness. Finish with a splash of soy sauce and sesame oil. Top with a slice of cheese.

Assemble the burger in this order: ramen bun, arugula, ketchup, burger patty (cheese side up), scallions, and the second ramen bun. Wrap in wax paper for easier eating, and serve hot.

Serves: 4

Making burgers has taken a new meaning. Use fresh salmon for this recipe. The burger patties can be prepared 2 hours in advance.

• Ingredients

4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large tomatoes
1/2 cup tartar sauce
2 cups cole slaw

• preparation

Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.

Serves: 6

• Ingredients

See Salmon Burgers recipe
Cole slaw:
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin

• preparation

Make cole slaw:
In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard.
Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well.
Cole slaw may be made 4 hours ahead and chilled, covered.

Serves: 4

• Ingredients

2 small cloves garlic
salt
1-1/2 cups mayonnaise
1/3 cup finely chopped fresh chives
2 Tbs. finely chopped fresh dill
1-1/2 Tbs. Dijon mustard
1 Tbs. fresh lemon juice
1/8 tsp. cayenne
Freshly ground black pepper

5 brioche, hamburger or Kaiser buns, 1 cut into large cubes, the other 4 split
1 lb (2 cups) skinless salmon fillets, skinned and boned, cut into 1-inch pieces
2 oz. (4 Tbs.) unsalted butter

• preparation

Mash and chop the garlic with a pinch of salt. Transfer the garlic to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.

In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.

Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.

Brush melted butter on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light golden brown, 1 to 2 minutes.
Serve the burgers on the buns, spread with the remaining aïoli.

Serve with Spinach Salad.

Serves: 10

They freeze well.
Serve as mini cakes as hors d'oeuvre, appetizers or main meal.

• Ingredients

1 lb shelled edamame thawed or fresh
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
4 ounces (110 g) sliced mushrooms, shiatake or crimini
1/3 cup water
4 garlic cloves, peeled
1/2 teaspoon ground cumin
1 teaspoon low salt soy sauce
Salt and pepper, to taste
1/2 teaspoon red pepper flakes
1 tablespoon chickpea flour or cornstarch
Oil, for frying

• preparation

Combine the edamame, chickpeas, mushrooms, water, garlic, cumin, soy sauce and salt and pepper in a food processor and process until smooth. Transfer into a large bowl.
Add the flour and mix well
Place the bowl in the refrigerator for 20 to 30 minutes to make it easier to handle when forming the patties.
Shape mixture into 10 patties.Dust both sides of the patties with chickpea flour or cornstarch.
Heat the oil in a sauté pan and fry the patties for 4 to 5 minutes on each sides, or until golden brown on both sides.
Serve on top of a spinach sald, or on a toasted bun.

Serves: 8

• Ingredients

1 large sweet potato
1 tbsp plus 1 tsp extra-virgin olive oil
sea salt
freshly ground black pepper
4 cups cooked cannellini beans
2 tsp favorite spice blend (such as cajun or curry powder)
1/4 cup almond flour
5 oz mixed salad greens
Dressing:
1 avocado, peeled, pitted, and sliced
2 tbsp tahini paste
1 lemon juice
1 lemon zest
1 garlic clove, minced

• preparation

Make the burgers: Preheat the oven to 400°F. Line a small baking sheet with foil.

Using a fork, prick deep holes all over the sweet potato. Brush it with 1 teaspoon of the olive oil. Season generously with salt and black pepper and bake until completely soft, 45 to 50 minutes; a knife should easily slide through. Let it cool until you can handle it.

Peel the sweet potato and place the flesh in a medium bowl. Add the beans and mash the potato and beans together with a potato masher or large fork. Season the mixture with the spice blend, cayenne pepper, and salt and black pepper to taste.

Stir in the almond flour and shape the mixture into 8 patties.

Heat the remaining 1 tablespoon oil in a large cast-iron pan and brown the patties until crispy and golden brown, 3 to 4 minutes per side.

Make the dressing: In a small bowl whisk together all of the dressing ingredients until smooth. Season to taste with salt and black pepper.

Assemble the burgers: Place the burgers on a bed of greens and top each one with a few slices of avocado. Drizzle a little tahini dressing over each burger and serve immediately. You may also add your favorite burger toppings such as caramelized onions, sautéed mushrooms, or your favorite burger condiment. Any leftover sweet potato mixture can be refrigerated for up to 4 days.

Serves: 1

A thick slab of tofu is pan-fried, basted in salty-sweet teriyaki sauce and served on a toasted bun with cured cukes and spicy mayo. It’s a gloriously messy veggie burger, perfect for people who eschew faux meat. Available at most Asian supermarkets, superior Kikkoman Takumi Original Teriyaki Sauce is worth seeking out.

• Ingredients

2-inch (5-cm) piece English cucumber, cut into thin rounds
Salt and sugar to taste
4 tsp (20 mL) mayonnaise
Hot sauce, preferably sriracha, to taste
1 block (397 g) firm tofu
1 1/2 tsp (7 mL) canola oil
2 tbsp (30 mL) teriyaki sauce
1 large burger bun, split

• preparation

1. Place cucumber in a small bowl. Season generously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside.

2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt.

3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated.

4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.