Comments on: Best. Veggie. Burgers. Ever.

By: Chickpea Studios » Blog Archive » 340

Chickpea Studios » Blog Archive » 340 — Mon, 06 Feb 2012 23:38:42 +0000

[...] chocolate chip cookies (no refined sugars except for the chocolate of course), Banana Bites (yum!), Walnut Oat burgers (they really are the “Best. Veggie. Burgers. Ever.” Seriously.) and Vanilla [...]

By: Rachel

Rachel — Tue, 11 Oct 2011 03:33:10 +0000

1st attempt today and they totally fell apart in the simmering stage. From reading the comments, I think I know where I went wrong. I wanted to veganize them so I used Ener-G egg replacer and I used soy milk to sub for the skim. The patties browned nicely, and were edible but needed softening. Anyhow, the simmering staged turned my patties into porridge. I added TVP crumbles to soak up the extra liquid and then I baked the entire dish for a veggie meatloaf. The flavors are really good. Next time I will let make sure that I use more egg replacer to bind the mixture better and let it sit in the fridge. I will post again after my 2nd attempt.

By: Dave

Dave — Mon, 28 Mar 2011 16:43:26 +0000

I’ve made similar, though without the use of milk. They are absolutely fantastic. They make equally good meatballs, if you’re looking for alternative uses of the mix. I know plenty of omnivores who can’t believe they don’t contain meat – which I think tells us more about the state of the processed meat industry than anything else.

By: Veggie burgers and REAL Louisiana-style red beans and rice xo | all the world’s on hold inside this room…

Thu, 24 Feb 2011 08:39:40 +0000

[...] found the recipe online and thought it sounded pretty good. I had been in search of a good oatmeal burger for quite [...]

By: Chantelle

Chantelle — Thu, 24 Feb 2011 08:07:57 +0000

These are hands-down, the BEST veggie burgers I have ever had. The only thing I did different was use Knorr vegetable stock powder with a cup of boiling water for the stock, instead of an actual vegetable stock… because it was readily available, and I’m partial to the flavour of the Knorr powder.

For anyone concerned about the simmering part making the burgers soggy… I had the same concern too, as did one friend of mine who thought the simmering step was odd. I’d have to agree with everyone else who said to brown them first and make sure they’re cooked… but also remember that the ingredients in this are very dry, save for the milk and eggs. The burgers won’t produce their own juices like real meat would, so they will soak up all the juice if you leave the lid off and that will keep them moist. If you’re using a big enough pan/skillet, they’ll only be sitting in .5″ of water anyway.

These were AWESOME. Went right in to my recipe book and will be the only ones I make from now on

By: Leslee Overbaugh

Leslee Overbaugh — Thu, 02 Dec 2010 10:57:46 +0000

Thank you, very useful. I wasnt actually a big fan of Spinach for many years ( understatement, I hated the stuff), but after marrying a vegetarian I kind of had to get used to it, and have gradually come to love the stuff. Spinach curry is now my absolute favouritest! I even found an entire spinach recipes website which is my new favourite site now, you should have a look!

By: Jane

Jane — Sun, 17 Oct 2010 22:52:19 +0000

Has anyone tried to grill or barbecue these? If so, did you follow all the steps and then grill or change the steps slightly? How did they turn out?

These look awesome, but really want a veg burger that does well on BBQ.

By: Jill

Jill — Thu, 30 Sep 2010 02:54:11 +0000

This is hands down the best recipe I’ve come across for veggie burgers. For those of you looking for egg substitutes, tapioca flour and some water works great in most recipes. I added chopped mushrooms and old bay seasoning. YUM. This has become my replacement ground beef in every recipe. It has the same color and texture as ground beef when it’s all done.

By: Homemade Veggie Burgers « Life at No. 71

Homemade Veggie Burgers « Life at No. 71 — Fri, 10 Sep 2010 12:42:10 +0000

[...] than steal My Food Geek’s glory, here’s a link to the recipe. The only adjustment we made was that we made them smaller. A huge part of the [...]

By: Giuseppe Scouten

Giuseppe Scouten — Thu, 15 Jul 2010 11:39:06 +0000

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