All-Star Veggie Burger Recipe

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Most Helpful Positive Review

Aug 15, 2006

Greetings everyone, I hope that you enjoy the recipe. Some recommendations to share, this was intended to be a vegan burger, but I recommend adding egg for those who are not strictly vegan. Also, when frying, after placing patty onto the pan, wait about a minute or two and then cover, so you can get the steam-fry effect, cripsy on the outside and moist (and cooked) on the inside. Thanks, again.

—JINGOYE

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Most Helpful Critical Review

Oct 22, 2006

I should have read the reviews before I made this. It definitely needs an egg or something to bind the mixture together. I used wheat bran instead of oat bran, and I added more of it to the mixture, which seemed to help. They were really falling apart on me. The fact that I absolutely couldn't get any water to squeeze out of the tofu didn't help matters. It all just squished between my fingers. I think the flavor is pretty good; I especially like the brown rice. I just wish the texture was better.

—MARFYC

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63 Ratings

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May 06, 2005

Love it, but made a few little changes a usual. :) I had only kidney beans on hand. I added one little can of red beets, including juice, for color and flavor, and mixed it in a blender along with the tofu. I didn't add cooked rice because of the ingreased moisture from the beets. I added a whole cup of uncooked bulgur wheat(didn't have oat bran) and a whole cup of oats. I added a lot of Tex Mex spice and put it in the fridge overnight. The consistency was great the next day to shape little meatballs. They browned nicely and tasted great. To finalize it, I added a jar of tomato sauce and served it with pasta. Next time I will make it with oat bran and the BBQ sauce, which I didn't have either. Hope this helps.

—Patricia

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Feb 27, 2006

Great flavor, but I would suggest using extra firm tofu. Otherwise the paties tend to fall apart.

—jamie

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Sep 27, 2006

Many reviewers suggested adding egg and I concur. I also substituted A-1 sauce for the BBQ sauce with good results. Texture was appealing and leftovers warmed well as patties and crumbles in taco salad.

—lafr

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Jul 25, 2006

This All-Star Veggie Burger gets 5-stars! I am pleasantly surprised at how flavorful it turned out to be. Used all the ingredients listed except for the dried sage which is replaced with thyme. We froze the remaining patties and it works well.

—PARKER71

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May 16, 2007

Im not a vegetarian and this meal was fabulous!! I did add an egg which helped (kinda the meatloaf effect). I also added about 1/4 cup Bisquick for it to stick together even better.

—LMarcia

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Apr 20, 2006

Yummy recipe! I will definetly make it again! I made it with ketchup mixed with a ground red pepper spice instead of the barbeque.

—Lee

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Nutrition

Calories
161 kcal
8%

Carbohydrates
23.8 g
8%

Cholesterol
0 mg
0%

Fat
4.7 g
7%

Fiber
3.9 g
16%

Protein
8.3 g
17%

Sodium
340 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

All-Star Veggie Burger

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 161
Calories from Fat: 42

% Daily Value *
Total Fat 4.7g 7 %
Saturated Fat 0.7g 3 %
Cholesterol 0mg 0 %
Sodium 340mg 14 %
Potassium 216mg 6 %
Total Carbohydrates 23.8g 8 %
Dietary Fiber 3.9g 16 %
Protein 8.3g 17 %
** Sugars 0.3g
Vitamin A 2 %
Vitamin C 9 %
Calcium 25 %
Iron 39 %
** Thiamin 14 %
Niacin 19 %
Vitamin B6 22 %
Magnesium 19 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.