Veggie/salmon burger recipes?

I need recipes for meatless burgers. I posted this in V%26amp;V, too but I think it's smartest to post it in basic recipes. I need recipes for veggie burgers, garden burgers, salmon burgers, etc. Anything that has no cow, chicken, pig, sheep, lamb, etc. I want nothing with meat in it.Veggie/salmon burger recipes?
Chick peas or Black beans are an excellent base for veggie burgers as they can bind all the other ingredients the same way as meat does. Most types of fish accomplish the same thing. You just need to add other ingredients for a nice flavor.





Veggie Burgers with Chick Peas (Garbanzos)


Makes 6 regular size or 12 mini burgers





Ingredients:


2 1/2 cups canned garbanzos, drained and rinsed


4 large eggs


1/2 teaspoon salt


1/3 cup chopped fresh cilantro


1 onion, chopped


Grated zest of one large lemon


1 cup alfalfa sprouts (optional)


1 cup toasted (whole-grain) bread crumbs


1 tablespoon extra-virgin olive oil (or clarified butter)





Combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into 6 large or 12 smaller 1 1/2-inch-thick patties. This makes for a moist, nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.


Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.








This is the Black Bean Burger recipe from Whole Foods.





Black Bean Burgers


Serves 6





Ingredients


1 (15-ounce) can black beans, rinsed and drained


1 egg


1/2 yellow onion, chopped


1 cup whole wheat bread crumbs


1 teaspoon dried oregano


1 teaspoon dried basil


1/2 teaspoon garlic powder or granules


Salt and pepper to taste


Hot sauce to taste


1 to 2 tablespoons olive or canola oil


6 whole wheat hamburger buns


6 green leaf lettuce leaves


2 tomatoes, sliced


1/2 small red onion, thinly sliced





Method


Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.





Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.











This recipe is a little more involved, but worth the effort.It's the recipe from Kristine Snyder of Kihei, Hawaii and it was the 2001 Grand Prize winner in Sutter Home's Build a Better Burger Contest.





Soy-Glazed Salmon Burger


Serves 4





Ingredients


Ginger-Lime Aioli:


1/2 cup light mayonnaise


2 tablespoons light sour cream


2 cloves garlic, minced


2 teaspoons minced fresh ginger


1 tablespoon fresh lime juice


1/4 teaspoon salt





Soy Glaze:


1/3 cup low-sodium soy sauce


3 tablespoons honey


1 tablespoon unseasoned rice vinegar


3 teaspoons cornstarch


1 tablespoon water or white wine





Patties:


1 egg


2 tablespoons light sour cream


1 tablespoon fresh lime juice


1 teaspoon Asian hot chile sauce or hot sauce


1 1/4 pounds skinless salmon fillets, chopped finely


2 green onions, thinly sliced


2 tablespoons chopped fresh mint leaves


2/3 cup fresh bread crumbs


1/2 teaspoon salt


Fresh mint leaves


4 sesame buns, split and toasted


1/2 cucumber, peeled, seeded and julienned





Instructions


Combine aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving.


To make glaze, combine soy sauce, honey and rice vinegar in a small, heavy fireproof saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Place on grill rack and stir mixture until it boils and thickens slightly, about 3 minutes. Set aside.


Combine 2 tablespoons of reserved aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Handling salmon as little as possible to avoid compacting it, mix well; form 4 patties.


Brush grill rack with vegetable oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze


Top each bun bottom with cucumber strips, mint leaves, burger and aioli. Add bun tops and serve.Veggie/salmon burger recipes?
Pinto Burgers w/ Bean 'Mayo';





1/2 cup diced red onion


1/2 cup whole wheat bread crumbs


1/2 cup minced cilantro


2 tablespoons minced jalapeno pepper


2 tablespoons soy mayonnaise


1 teaspoon hot sauce


1/2 cup pureed Mori-Nu silken tofu


Cracked black pepper


Sea salt


2 cups cooked pinto beans, coarsely mashed with a fork


1 cup fresh/frozen corn kernels


Extra virgin olive oil





bean 鈥榤ayo鈥?


1 cup cooked white beans


1 tablespoon fresh lemon juice


1 tablespoon red wine vinegar


2 teaspoons Suzanne鈥檚 Specialties brown rice syrup


1/2 teaspoon sea salt


1/2 teaspoon dry mustard


2/3 cup avocado oil


Pearl Unsweetened soymilk





greens:


extra virgin olive oil


4-5 leaves kale, washed, shredded


Sea salt


Whole grain burger buns





Instructions


To make the burgers, combine the first 7 ingredients in a mixing bowl. Season to taste with salt and pepper. Fold in beans and corn until ingredients are fully combined. Form the mixture into burger-sized patties. Arrange on a plate, cover and refrigerate for 10 minutes to set the patties.





Make the 鈥榤ayo.鈥?Place all the ingredients, except the oil, in a blender. Puree, while slowly pouring in the oil to create a smooth 鈥榤ayo鈥?texture. Slowly add a small amount of soymilk to thin the mayo to your taste. Transfer to a bowl, cover and set aside to allow flavors to develop.





Place a small amount of oil in a skillet over medium heat. Lay patties in skillet and cook, until browned on both sides, about 4 minutes per side. Transfer to a plate and saut茅 greens. Place a small amount of oil in the same skillet and saut茅 kale until just wilted, about 2 minutes. Sprinkle with salt and saut茅 1 minute more.





Assemble the burgers. Lay a pattie on the bottom half of a bun, spoon some greens on top. Spread the cut side of the top half of the bun with bean 鈥榤ayo鈥?and press gently on top of burger. Serve immediately.
you can make a salmon burger you mash up all the salmon add salt for flavor, black pepper flakes for spice, and basil leaves for smell. then u heat them on the grill and fix as you like