Veggie burgers, unlike traditional burgers, are anything but meat and the ingredients can vary greatly.
They can also be a bit of work and made from an array of ingredients.
They do freeze well so if you are going to make them, why not make a batch.
There are characteristics that great veggie burgers must have, such as it doesn’t come out mushy in the middle, it needs to have a crisp outer shell, should be loaded with lots of flavor from fresh herbs and dry spices, and it must be able to be enjoyed 3 ways- frying pan, in the oven, or on the grill. That’s all.
With the processing of the flour, grinding your flax seeds, gathering all you mise en place, these burgers require a good 30 minutes of prep work, but in the end it all pays off. You can also double the batch and freeze some for quick meals at home or on the go.
Since its all vegan, feel free to taste the dough as you go, adjust the seasonings and ingredients to your satisfaction. Gluten free is an option if you substitute for the bread crumbs and are using tamari and gluten free oats.
It’s your thing, so do what you want to do.
So let’s get started!
1 Onion diced, should be about a cup
4 Garlic cloves, minced
Flax eggs: 2.5 T ground flax seed + 1/2 cup warm water, mixed in bowl
1 + 1/3 C Whole oats, 1 C processed into flour, 1/3 C left whole
1 ½ C Bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)
1 C Carrot, grated
1 Jalapeño, seeded and chopped
Black beans, 1-14.5 oz. can rinsed and roughly pureed or mashed
½ C Parsley, finely chopped
1 T Fresh Thyme,
½ C Almonds, chopped and toasted
½ C Sunflower seeds, toasted
2 T Extra Virgin Olive Oil
1 T Tamari (soy sauce)
2 T Key West Spice Company® Southernmost Blend (or more for taste)
Fine grain sea salt and black pepper, to taste
Food processor, for making oat flour & processing the bread crumbs
Spice Grinder, for grinding flax seed
Large grater, for the carrots
Colander, for rinsing the black beans
Wooden spoon or large rubber spatula
If baking, preheat oven to 350°F. In a large skillet, sauté onions and garlic in ½ T of olive oil until they begin to soften. I’ve been know to skip that step and just use raw onions and garlic.
Make your flax egg by mixing the ground flax seed and warm water together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients. (Using the flax egg instead of fresh eggs keeps it vegan and this really works on keeping everything together)
Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste. You might need to add a bit more moisture, this can be done with anything from water to vegetable stock or your favorite hot sauce for extra flavor.
With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. You should be able to get about 8 nice sized patties. You can also form little balls and make veggie bites too.
What you do next is up to you.
They can be pan fried with a little olive oil in a skillet over medium heat for about 5 minutes on each side.
Bake in the oven, for about 15 minutes on each side at 350°F until golden and crisp.
For finishing them on the grill. Preheat your grill while pre-baking the burgers in the oven for about 15 minutes in the oven, this will help them stay together. Then oil your grill before placing the burgers on and grill for about 5 minutes on each side or until golden and crisp on the edge.
Serves great with Dijon mustard, a spicy Sirachi ketchup, fresh greens, pickles, sliced tomato and sweet potato fries.
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