Veggie burgers shine with Portobello grills and flexible fillings
Delicate veggie patties stay tender on stovetop while portobello mushrooms stand out when grilled. Recipe notes from Campfire Cuisine stress olive oil, salt, pepper, and 15 minute grill time. Core bean oat mix forms patties with carrots parsley and chili spices, shaping, resting, and pan frying.
MENTIONED IN THIS ARTICLE
Robin Donovan
Mushroom Burgers for Four from The Epicurious Cookbook
Portable veggie burgers using Portobello mushrooms rice and peppers. The recipe yields four patties with parsley soy sauce and breadcrumbs, then pan fried until golden and cooked through. Source notes Adapted from The Epicurious Cookbook by Tanya Steel and Epicurious editors.
MENTIONED IN THIS ARTICLE
Annie Bell
Kyle Books
Epicurious Cookbook
Tanya Steel
Epicurious.com
Clarkson Potter
Veggie Burgers with Melting Beans and Nuts
A vegetarian patty recipe uses adzuki beans and lentils with carrots onion nuts breadcrumbs and herbs. The mixture binds with a beaten egg and is fried until golden served on buns with cheese tomato and lettuce in a vegetable dominated cookbook entry.
Foolproof Chickpea Burger That Stays Together
A dense moist veggie burger recipe uses chickpeas rice and vegetables with barbecue flavor. Patties form easily and hold up to pan frying, then hug toasted buns with cheddar and extra sauce for a satisfying meatless meal.
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Mark Bittman
Quirk Books
Cheryl
Bill Jamison
Harvard Common Press
Modesto Bee
Mushroom Burgers
Carolyn Humphries
Heather Younker