veggie burger

The Fourth of July is just around the corner – do you have your holiday picnic planned? I know I’m still working on it (life and work – always getting in the way), but I’ve been compiling a bunch of possible picnic recipes for the last few weeks. Today, I want to share a few veggie burger recipes I found. They look incredibly good. They are a great holiday picnic option for anyone who doesn’t eat (or is just abstaining from) meat!

1. Mediterranean Veggie Burgers, via Whole Foods Market

Serves four people

Ingredients

1 cup peeled and diced potato (from an 8-ounce russet potato)
2/3 cup cooked garbanzo beans, coarsely mashed
1/2 cup finely chopped kale
1/3 cup quick-cooking oats
1/3 cup finely diced roasted red bell pepper
1/4 cup pitted Kalamata olives, sliced
3 tablespoons finely chopped parsley
1 tablespoon onion granules
1/4 teaspoon ground black pepper
*Always use local and organic ingredients when you can.

Method

Cook your potato in boiling water until it gets really soft, which should take about 15 minutes. Drain the water and let the spud cool slightly. Next, preheat your oven to 400°F. Then, in a large bowl, combine the potato and remaining ingredients. Use your paws (aka, hands) to break off chunks of the potato and press the other ingredients until they hold together.

With damp hands, form the mixture into patties that are about 4 inches in diameter and 3/4-inch thick. Place the patties on a parchment paper-lined baking sheet, bake 15 minutes, and flip the burgers. Continue to bake until the patties are lightly browned on the other side, which should take about 15 minutes.

2. Indian-Spiced Veggie Burgers, via Whole Foods Market

Serves four people

Ingredients

1 cup peeled and diced potato (from an 8-ounce russet potato)
1/2 cup small cauliflower florets
1 1/2 cup raw unsalted cashews
1/2 cup thawed frozen peas
1/3 cup diced green onions
2 teaspoons curry powder
1 1/2 teaspoon onion granules
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Method

Just as before, you’ll cook your potato in boiling water until it gets very soft (about 15 minutes). Drain and cool slightly.

Next up, cook your cauliflower in boiling water until it gets soft – this should take about 6 minutes. Drain and cool slightly.

Preheat your oven to 400°F and place the cashews in a food processor. Pulse the processor until the cashews are finely ground. Then, in a large bowl, combine the potato, cauliflower, cashews, and the remaining ingredients. Use your hands to break up chunks of potato and cauliflower, and press the ingredients until they hold together.

Follow the same “patty making procedure” above and you (and your burgers) are golden! (For the burgers, I mean literally.)

Organic Authority also has a plethora of other articles that contain mouthwatering veggie burgers if the previous recipes don’t strike your fancy:

Meatless Monday Roundup: 4 Veggie Burger Recipes

Vegan Burger Recipe: Sun-Dried Tomato and Lentil Patties

Follow Abbie on Twitter or Instagram, or read more about her on ginchy.

Related on Organic Authority

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Meatless Monday Recipe Roundup: Happy 4th of July!

Image: diettogo1