Some grocery stores are limiting the amount of meat you can buy at one time, so if you’re cutting back on how much meat you’re buying (or maybe you had already cut back on meat), here are two burgerlike patties you can make.
Unlike an Impossible Foods or Beyond Meat burger, these burgers aren’t trying to replicate the taste and texture of meat, but they are a good way to serve protein, fiber and other nutrients between two buns. Or lettuce leaves. Or served on a salad. The nice thing about veggie burgers is they can be served in wraps or cut into pieces and served with rice or Asian noodles.
These sesame tofu patties with peanut sauce are a great break from the burger routine. Be sure to remove excess liquid from the tofu so the burgers won’t fall apart. Wrap the block of tofu in a few layers of paper towels or a clean dish towel. Place a flat, heavy object on top and press for at least 20 minutes before using.
— Nadine Horn and Jörg Mayer
For the burgers:
14 ounces firm tofu, pressed
1 garlic clove
1 thumb-size piece ginger, coarsely chopped
1 fresh red chile, stemmed and chopped
2 Thai or makrut lime leaves, torn
3 tablespoons soy sauce
2 tablespoons tomato paste
1/4 bunch fresh cilantro, chopped
1 cup bread crumbs
3 tablespoons cornstarch
2 tablespoons sesame seeds
1/4 cup canola oil
For the peanut sauce:
1/3 cup natural peanut butter
1/4 cup plus 3 tablespoons full-fat coconut milk
1/2 teaspoon ground cayenne
1 teaspoon salt
1 medium tomato
4 burger buns
4 romaine lettuce leaves
3 1/2 ounces red cabbage, thinly sliced (about 1 cup)
To make the burgers, puree half of the tofu, the garlic, ginger, chile, lime leaves, soy sauce, tomato paste and cilantro in a food processor.
Crumble the remaining tofu and mix into the puree. Add the breadcrumbs and cornstarch and mix well.
Shape the mixture into 4 burgers. Roll in the sesame seeds, coating both sides.
Place a saute pan over medium heat and add the oil. Cook the burgers until golden brown on both sides, about 5 minutes on each side.
While the burgers are cooking, make the sauce. Place the peanut butter, coconut milk, cayenne and salt in a small saucepan over medium heat and whisk until smooth. When warmed through, remove from the heat.
Slice the tomato. Toast the buns. Top a bun bottom with a lettuce leaf, some cabbage, a burger, peanut sauce and a slice of tomato. Cover with the bun top and serve. Serves 4.
— From “Vegan Everything: 100 Easy Recipes for Any Craving” by Nadine Horn and Jörg Mayer (The Experiment, $19.95)
The Best Black Bean and Beet Burger
Homemade veggie burgers are a cinch to make, and so much healthier than processed varieties. Black beans, rolled oats and beets are combined with herbs and spices and a bit of flour to create a super-satisfying veggie burger packed with blood pressure-lowering nutrients that holds together beautifully. A bonus is that you won’t even know the beets are there, so this is also a great choice for boosting the veggie intake of little ones in the house. Serve open-faced on lettuce leaves or on a whole-grain bun with your favorite sides.
— Jennifer Koslo
1 tablespoon chia seeds
1 (15-ounce) can black beans, rinsed and drained
1/4 pound cooked and peeled beets, quartered (2 medium)
1/2 cup steel-cut oats
1 cup sliced mushrooms
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon Bragg liquid aminos or reduced-sodium soy sauce
1 teaspoon vegan Worcestershire sauce
1 teaspoon minced garlic
Pinch of salt
2 tablespoons chickpea flour or other whole-grain flour, plus more as needed
Lettuce leaves or whole-grain buns
In a small bowl, combine the chia seeds and 3 tablespoons water to make a chia “egg.” Set aside for 5 minutes, until the mixture forms a gel.
Meanwhile, in a medium bowl, coarsely mash 1/2 cup of the black beans with a fork, leaving some texture.
In a food processor, combine the remaining black beans, the chia “egg,” beets, oats, mushrooms, mustard, cumin, paprika, liquid aminos, Worcestershire sauce, garlic and salt. Pulse until the ingredients are combined but not completely pulverized. You want the burgers to have some texture.
Add the contents of the food processor to the bowl with the mashed beans. Add the chickpea flour and mix (it might be easier to use your hands) until the ingredients hold together, adding more flour as needed. Refrigerate to chill for 10 minutes while you preheat the oven. Chilling helps the burgers hold together better.
Heat the oven to 375 degrees. Coat a baking sheet with cooking spray.
Remove the mixture from the fridge and form it into 6 evenly sized balls, then use the palm of your hand to gently flatten into patties.
Arrange the burgers on the baking sheet and lightly spray the tops with cooking spray. Bake for 30 minutes to heat through, until lightly browned, gently turning halfway through cooking.
Serve on lettuce leaves or toasted whole-grain buns. Serves 6.
— From “Dash for Weight Loss: An Easy-to-Follow Plan for Losing Weight, Increasing Energy and Lowering Blood Pressure” by Jennifer Koslo (Harmony Books, $22)