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
5 eggs
2 cup carrots, grated
2 cup oats
flour for dredging
oil for frying
Method
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)
6 comments:
so do I have to cook them all at once, or can I freeze some of them and cook as needed?
Freeze them raw and then cook them when you need to.
Hmm, I cook them, then freeze them and just reheat when I want them.
Also, these can easily be made vegan by using ground flax seed in water as an egg substitute.
Amazing recipe!
Quick oats or regular oats?
I've always used quick oats, but I don't see why regular wouldn't work.
I cut the bread crumbs in half and use 2 cups of cooked brow rice - just to make them a bit more 'whole food'.
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