This is the Ultimate Veggie Burger as served at ImproV. It is packed with flavor and it has an amazing texture! This is the one burger that every meat eater will eat and won’t miss the hamburger experience. I always make a big batch and store them (uncooked) in the freezer.
4 cups cooked pinto
1 red onion, cubed as small as possible
2-3 garlic cloves, minced
1 cup chopped parsley
1/3 cup ground flax seeds
1/2 cup breadcrumbs
3/4 cup flour
1 tsp sea salt
1 tsp black pepper
pinch of chilli pepper
1 Tbsp mixed dry herbs
In a a big mixing bowl mash the beans. Add all the other ingredients and mix with your hands until all ingredients are well incorporated. Let the mixture rest for 15 minutes and then form burger patties. You can grill, bake or fry these for few minutes and serve them in your favorite bun with vegan mayo, lettuce, tomato, onion, mustard and ketchup. Enjoy!
It’s being a longgggg ride but we finally made it! Our adorable – and alternative – vegan restaurant is now officially open!
All our dishes are 100% plant based and high in protein and vitamins. Our menu includes appetizers, salads, sandwiches, entrees, smoothies, delicious desserts and daily surprises!!! We also carry a huge selection of Premium Czech beers and of course Vegan Certified Wine. We also serve amazing cocktails (Strawberry mojito anyone?) We are open Tuesday to Saturday, 6pm to 3am and we serve coffee, food and drinks under the sounds or classic rock music (we love the sound of Grateful Dead, Johnny Cash and Neil Young) . If you are in town, stop by and say hi! And grab something to eat too!
ImproV is located in Gazi, in the heart of the Athenian nightlife, at 8 Iakhou & Evmolpidon Street. Like us on facebook!
May is the hamburger month but at One Green Planet we make only veggie burgers! Try my recipe for white bean and sweet potato burgers! These are the most delicious, juicy, tender veggie burgers you’d ever have! Serve them in your preferred buns with toppings of your choice. I like to keep my burgers simple so I just add vegan mayo, mustard, ketchup, lettuce, tomato and onion and of course I sprinkle them with salt and pepper for additional flavor!
I’ve been making my own tofu for a while now and every time I am trying to come up with ideas of what to do with the leftover okara. I usually use the okara for scrambles or cookies. And sometimes I make burgers. This is one of my favorite burger recipes.
2 cups raw sunflower seeds
2 cups okara or crumbled tofu
1 carrot, grated
1 onion, chopped
1 garlic clove, minced
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp liquid smoke
Salt and pepper to taste
Place all ingredients in a food processor and blend. Form burger shape patties. Heat 2 Tbsp of olive oil over medium-high heat in a cast iron skillet and cook the burgers for 5-6 minutes on each side until golden brown. Serve with rice or quinoa and with your preferred greens/salad. Enjoy!
My mom sent me 2 huge pumpkins and I already had one more sitting in my living room so it’s one of those weeks that anything I make includes pumpkin. These pumpkin falafel burgers are moist and tender. They are great in a toasted bun served with fries on the side, in a pita with hummus or plain served with salad. I served mine in pita pockets with mixed greens, red onion, cubed cucumber and garlicky hummus.
2 cups cooked chickpeas, drained
1 1/2 cup roasted pumpkin
1 medium onion
2 cloves garlic
1/2 cup parsley
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
several dashes of freshly ground black pepper
pinch of chili powder
1 tsp baking powder
3/4 cup breadcrumbs
3/4 cup chickpea flour
In a food processor add the onion, garlic, parsley and chickpeas and pulse until chickpeas are broken. Add the pumpkin and spices and pulse few more times. Transfer to a big mixing bowl, add the breadcrumbs, baking powder and chickpea flour and mix with your hands for about 2 minutes. Place the mixture in the refrigerator for at least 30 minutes. Form the mixture into burger patties, place on a baking sheet, brush with olive oil and bake in preheated oven at 180C/350F for 30 minutes, flipping once. Enjoy!
During tonight’s vegan cooking class at Nea Guinea we made black bean burgers and greek souvlakis. We also had chocolate muffins (used coconut milk instead of soy milk and half cup sugar instead of 3/4 cup of sugar, plus folded in 1/3 cup of chocolate chips). And for the end we made Greek semolina halva.
Also, a cute orange cat found his way in our kitchen and stayed with us for dinner. Hope he will visit us next Friday too! Happy vegan cooking!
This is not your average black bean burger. This can satisfy any carnivore’s burger cravings. My husband ate two of them standing over the kitchen counter before taking the other two to the dinner table. And he kept asking what was in there. On top of that these are extremely fast to make if you have cooked black beans on hand, or a can of black beans in your pantry.
2 cups cooked black beans, rinsed and drained
1/2 cup vital wheat gluten
1/2 cup breadcrumbs
4 tablespoons olive oil, divided
1 red onion, finely chopped
1 ts chili powder
1 ts smoked sweet paprika
1 ts sea salt
1/2 cup chopped fresh parsley
1/4 cup water
In a nonstick skillet, heat 2 TB of olive oil over medium heat. Add the onions and cook for about 15 minutes, until lightly browned. Place the onions in a large bowl and add the beans, gluten, breadcrumbs, chili, smoked paprika, salt, parsley and water. Use a fork or your hands to mash and mix everything together. In a nonstick skillet (you can use the same one you used for the onions) heat the other 2 TB of olive oil over medium heat. Form the bean mixture into patties and cook for about 3 minutes on each side. You can also bake these for about 10-15 minutes but they will become more dry. To assemble the burgers slice buns in the middle, spread some vegan mayo, a lettuce leaf, your black bean patty, 1 slice of red onion, 1 slice of tomato, ketchup, mustard and any other burger favorites you may have. Pickle on the side is optional but we absolutely love it. Enjoy!