Everything but the Kitchen Sink Veggie Burgers

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I’ve made a lot of different veggie burgers.  Many were when I was eating eggs and they all generally worked well.  Since I’ve made the transition to plant based, it’s been trickier finding a good veggie burger recipe that cooks well, stays together, and has a nice texture.  THIS ONE DOES!!!

I made a double batch of these last night, half to cook and half to freeze for an easy meal later.

This requires a food processor, so you might as well use it for lots of the chopping!  I processed each thing one by one, not all together, so I could control how finely chopped each thing gets.

  • 2.5 Tbsp ground flax seed
  • 1/2 cup warm water
  • 1/2 cup onion, processed into a fine dice (about 1 small onion)
  • 2 large garlic cloves, minced
  • 1 cup oats, processed into oat flour
  • 1 1/2 cups bread crumbs (about 3 slices of whole wheat bread processed into a fine crumb)
  • 1 cup grated carrots (use the grater attachment on your processor)
  • 1 cup cooked black beans, rinsed and roughly chopped (use the pulse button on your processor)
  • 1/4 cup parsley (or other fresh herb that your prefer), processed
  • 1/3 cup almonds, processed
  • 1/2 cup sunflower seeds, processed
  • 1 Tbsp olive oil
  • 1 Tbsp reduced sodium tamari or soy sauce
  • 1/2 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • black pepper
  • 1/4 – 1/2 tsp salt (less if your beans are salted) – salt to taste OR an additional Tbsp reduced sodium tamari or soy sauce

Make some “flax eggs” but putting the ground flax seeds in a bowl with the warm water and allow to set for at least 10 minutes.  Saute the onion and garlic in a bit of olive oil until soft.  **Chef’s note*** Unless you are extremely garlic/onion sensitive, you can skip this step and just throw it into the bowl raw!  (I discovered this by doing it that way one day in a rush….)

Put all ingredients into a large bowl and mix well.  Check seasonings/salt and modify as needed.

Form patties with the mixture, really packing them together.  I made 7.

Put a bit of olive oil into a nonstick pan (I used the same pan I sauteed the onion in, but I rinsed it out first), place 4 burgers in the pan and cook on medium heat, with a lid on until browned.  Flip and repeat.

Serve immediately with your favorite burger fixins!

Based on this recipe.

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3 thoughts on “Everything but the Kitchen Sink Veggie Burgers

  1. Pingback: What’s for Dinner?? | Plant Based for Health

  2. Pingback: This Week’s Menu | Plant Based for Health

  3. Pingback: This week’s menu | Plant Based for Health

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