There are two types of veggie burgers. Ones that you put bacon and cheese on and ones that can stand alone. These are at the absolute top of the latter list. I adore them.
They are from Whitewater Cooks - and they are not the only thing in this book that rule! The recipe makes 12 burgers so perfect for a summer BBQ, however, I often make a batch (anytime of year) and freeze them. They are really good, hassle-free, healthy, weeknight dinner. I prepare them bun-less with a salad – and not because I’m afraid of carbs (because that certainly isn’t the case) but because they are perfectly filling and satisfying as is. Nuts, veggies, beans, soy sauce (my absolute favourite condiment) and tons of flavour.
I can’t think of anything wrong with this recipe – the only “mini” downside is how much mixture gets stuck to your hands when you are making your patties. A very small price to pay - just remove your bling before mixin’.
1 tbsp vegetable oil
1 onion, diced
1 clove garlic, minced
1 tbsp cumin
1 1/2 tbsp chili powder
1 can black beans, drained, rinsed and roughly pureed
t tsp oregano
1/4 cup parsley or cilantro, chopped
2 tbsp sesame oil
1/2 cup almonds, roasted and chopped
1 cup sunflower seeds, roasted and chopped
3 cups fine bread crumbs
1/2 cup soy sauce
2 cups carrots, grated
2 cups oats
flour for dredging
2 tbsp vegetable oil
In a large skillet, saute onions and garlic in oil. Place in large mixing bowl and let it cool a little. Add remaining ingredients and mix well. Shape into patties, dredge lightly in flour. Heat vegetable oil in a large pan to brown burgers on both sides, you may need to do this in batches with a bit more oil.
Note: You can also cook these on the bbq if you want – but just brush them with a bit of oil.