Bobby Flay Veggie Burger

Bobby Flay’s Veggie Burger is made with cremini mushrooms, quinoa, chickpea puree, cilantro, smoked Gouda, sesame seed buns, and a green onion-mustard slaw. This delicious veggie burger recipe creates a hearty dinner that takes about 2 hours and 45 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 3 tablespoons canola oil, plus more for frying
• 1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Bobby’s BBQ Sauce or your favorite barbecue sauce
• 1 cup semi-loosely packed Quinoa, recipe follows
• 1/2 cup semi-loosely packed Chickpea Puree, recipe follows
• 3 tablespoons chopped fresh cilantro
• 2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
• 1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
• 4 thin slices smoked Gouda
• 4 soft sesame seed buns, lightly toasted
• Green Onion-Mustard Slaw, recipe follows

Quinoa:

• 1/2 teaspoon kosher salt
• 1/2 cup red quinoa

Chickpea Puree:

• One 15.5-ounce can chickpeas

Green Onion-Mustard Slaw:

• 1/2 cup red wine vinegar
• 4 tablespoons honey
• 4 tablespoons Dijon mustard
• 4 tablespoons whole grain mustard
• 1 tablespoon granulated sugar
• 1/4 head red cabbage, thinly sliced
• 1/4 head white cabbage, thinly sliced
• 3 green onions (green and pale green parts), thinly sliced
• 1/2 medium red onion, coarsely grated
• Kosher salt and freshly ground black pepper

How To Make Veggie Burger?

1. Cook the mushrooms: Heat 2 tbsp (30ml) of oil in a large sauté pan over high heat until it shimmers. Add the mushrooms and cook without stirring for 3 minutes. Stir and cook again until browned and water evaporates. Season with salt and pepper. Add barbecue sauce and a splash of water, cooking until mushrooms are glazed, about 2 minutes. Transfer to a baking sheet to cool.
2. Prepare the burger mixture: In a large bowl, combine the cooled mushrooms, cooked quinoa, chickpea puree, and cilantro. Taste and adjust seasoning if needed. Cover and refrigerate for at least 2 hours.
3. Fry the patties: Heat 2 inches (5 cm) of oil in a medium high-sided sauté pan over high heat until it reaches 350°F (175°C). Form the mixture into 4 patties using a ring mold. In a shallow bowl, whisk the eggs with salt and pepper. In another shallow bowl, season the quinoa flour with salt and pepper. Dredge each patty in the egg wash, let the excess drip off, then coat with quinoa flour, tapping off the excess.
4. Cook the patties: Fry the patties until golden and crisp, about 3 minutes, flipping halfway. Drain on a plate lined with paper towels. Heat the remaining 1 tbsp (15ml) of oil in a large nonstick pan over high heat. Add the patties and top each with a slice of Gouda. Carefully add 1/4 cup (60ml) of water to the pan, cover, and steam for 10 seconds until the cheese melts.
5. Assemble the burgers: Place the patties on the bottom buns, top with a dollop of Green Onion-Mustard Slaw, drizzle with some of the reserved mustard dressing, and add the top buns.
6. Cook the quinoa: In a medium saucepan, bring 1 cup (240ml) water and salt to a boil. Add the quinoa, reduce heat, and simmer covered for 25 minutes until water is absorbed. Let sit for 10 minutes, then fluff with a fork. Spread on a baking sheet to cool completely. (Can be made a day ahead.)
7. Prepare the chickpea puree: Drain and rinse the chickpeas. Let them dry on paper towels for 15 minutes. Pulse the chickpeas in a food processor until coarsely chopped. Transfer to a bowl.
8. Prepare the slaw: In a medium bowl, whisk together vinegar, honey, both mustards, and sugar until smooth. In a large bowl, toss together the cabbages, green onions, and red onion with 1/2 cup (120ml) of the dressing. Season with salt and pepper and let sit for 30 minutes to allow flavors to meld. Reserve the remaining dressing for the burgers. (Can be made up to 4 hours in advance.)

Recipe Tips:

• Cook the mushrooms slowly: Let the mushrooms sit in the pan without stirring. This makes them taste richer and gives more flavor to your burger.
• Chill the mixture properly: After mixing the mushrooms, quinoa, and chickpeas, put it in the fridge for at least 2 hours. This makes the patties firm and easier to fry.
• Shape the patties with a ring mold: Using a ring mold helps you make evenly shaped patties that cook better and look great in your burger.
• Don’t fry too many patties at once: If you fry all the patties at once, the oil will cool down, and the patties won’t get crispy. Fry them in smaller batches.
• Steam the cheese to melt it: After adding the cheese to the patties, cover the pan and add a little water. This makes the cheese melt perfectly without burning the burgers.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover veggie burgers cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: Let the veggie burgers cool completely before placing them in a freezer-safe container or wrapping them tightly. Freeze for up to 2 months. To thaw, transfer the burgers to the fridge overnight.
• Reheat: Preheat the oven to 180°C (350°F). Place the veggie burger on a baking sheet and heat for 10-12 minutes until warmed through, flipping halfway for even heating

Nutrition Facts

Serving Size: 1 burger (based on 4 servings)

• Calories: 745
• Total Fat: 18.6g
• Saturated Fat: 7.4g
• Cholesterol: 30mg
• Sodium: 978mg
• Potassium: 1062mg
• Total Carbohydrate: 115.9g
• Dietary Fiber: 17.2g
• Sugars: 20.3g
• Protein: 31.7g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Fajitas
• Bobby Flay Fried Chicken Sandwich
• Bobby Flay Lemon Garlic Chicken Bites