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- Egg replacer for binding the burgers – ground flax seeds soaking in water
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- Add flax seed mixture to saute
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- Go ahead, lick your hands – no bacteria, it’s all plants!
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- Ready to be topped with whatever you fancy, but they’re scrumptious as is, too!
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- No matter how you slice it, these babies are the bomb!
VEGGIE BURGERS
Makes about 8 medium patties. The below measurements are close approximations.
Ingredients
1 can black beans
1 c cooked quinoa (I always cook it in Better than Bouillon veggie broth, but you can use any veggie broth, including homemade)
1 Tbsp olive oil
1 lg red onion, diced
1-2 zucchinis – diced
6 oz mushrooms, diced
3 cloves garlic, diced
1/2 cup bread crumbs (I used Trader Joe’s org whole wheat)
One+ cup fresh organic parsley, chopped
Ground flax seed as a substitute for egg as a binder (it’s also full of protein and omega-3s) – mix 2 Tbsp flax with 5 Tbsp water, let sit for 5 min.
One+ cup fresh organic parsley, chopped
Spices: “Everything seasoning”, garlic powder, salt,smoked paprika, chili powder (if you like spicy)
A few dashes of hot sauce (optional)
Toppings: (optional)
Chao or Follow Your Heart sliced cheese melted on top. Other optional toppings: avocado, (chipotle) mayo (you can use Just Mayo or Veganaise), grilled onions and mushrooms, lettuce, tomato, mustard. The sky’s the limit!
Instructions
Pre-heat oven to 400.
Make ground flax seed egg replacer in a little bowl.
Quick sauté of chopped onions, add garlic a few minutes after – until soft’ish.
Drain beans and pour into bowl and mash them with a fork or whatever
Add seasoning and spices – add a few dashes of hot sauce.
Pour quinoa, bread crumbs, and flax seed concoction into the sauté pan with the veggies. Stir. Pour all contents in sauté pan (onions and garlic, bread crumbs, zucchini, bread crumbs, and ‘egg’ mix into food processor and pulse on low. Keep it chunky like you would want your burger. i.e. not mushy. Transfer it into a big bowl and add the mashed beans and mix all together plus more season and salt to taste.
Lay out parchment paper on a baking sheet (or lightly greased).
Scoop out by hand into balls and flatten just like you would with ground beef. This part was a trip because the consistency is just like I remember when I was a kid helping to make the meat patties. It was gross to think I’d done it with animals back then.
Bake each side about 15 minutes. They come out crispy on the outside and perfectly moist on the inside. Melt the cheese on whichever ones for the last 5 minutes of the bake.
You can refrigerate and/or freeze any leftovers.
Enjoy and let me know of any new variations of the veggie burger that you like!
Be daring. Go vegan.
Dani
