I finally got a chance to make the Whitewater Cooks Veggie Burgers today for dinner tonight. They turned out quite well, if I do say so myself.
Now, I know a bunch of you are probably thinking "Richard - why are earth are you making veggie burgers? I thought you liked real, meaty burgers." Well I do love real, meaty burgers. I'm not turning vegetarian. But that doesn't mean I can't appreciate a good vegetarian meal. I grew up with a vegetarian dad; some of his food I liked (bulgar) and some not so much (tvp in soup).
Anyways - we had these burgers when we were out west and I thought I'd give them a whirl on my own. I've made a few changes to the recipe (for the better I think). This could even gluten free if you can source gluten free bread crumbs. I'm not sure I could make it vegan...
Warning - this recipe makes a dozen burgers! They do freeze well, but if you aren't sure about making them come and ask me for a burger - we have a bunch in the freezer right now.
Whitewater Cooks Veggie Burgers
1 tbsp veg oil
1 onion, diced
3 clove garlic, minced
1 tbsp cumin
2 tbsp chili powder
1-19 oz can beans, drained, rinsed and roughly pureed (blank, kidney, or even garbanzo)
1/4 cup parsley, chopped
2 tbsp sesame oil
1/2 cup almonds, roasted and chopped
1 cup sunflower seeds, roasted and chopped
3 cups bread crumbs
1/2 cup soya sauce
2 cup carrots, grated
2 cup oats
flour for dredging
oil for frying
In a large skillet, sauté onions and garlic in oil. Place in mixing bowl and let cool a little.
Add remaining ingredients.
Mix well and shape into patties. Dredge lightly in flour.
Heat oil in a large pan and brown burgers on both sides (in batches)