We made these veggie burgers as part of our pre-Thanksgiving feast. These were great. Even my meat-loving husband enjoyed them and wanted seconds.
(from Oh She Glows)
Makes 6-8 patties
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste
1. Preheat oven to 350F. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp.
I froze the rest of the patties, and plan to just stick it in the oven when I want to eat another one for a meal. For putting together the veggie burger dish, I used organic wheat bun. I tried Ozery Bakery Bun. I liked that it was thin since I don’t like things super bready:
I topped off the veggie burger with some organic BBQ sauce that is made with agave (from Organicville). Yummerz!