So I have to say my favorite veggie burgers used top be the ones from Costco and made my Kirkland (actually called garden burgers)
They had cheese, mushrooms and rice etc. I really liked the fact that there was no tofu. I don’t like how tofu disguised as meat products taste, look, or even their texture which is more dense and compact. I’m not a vegetarian and can eat meat so why would I eat the fake stuff?
This is why I like “veggie” options that don’t claim to be something else. I thoroughly enjoy “garden burgers” or the like because they are filled with veggies, rice or other grains, seeds, etc.
Since living our year plastic free we are unable to purchase my favorite veggie burgers, the burgers themselves are wrapped in plastic and the box itself is wrapped in plastic…a little much don’t you think?
So, We have been trying out different recipes for veggie burgers to make from scratch. Just the other day Matt made me dinner and made these veggie burgers. When he was putting it all together I knew they would be marvelous I could almost tell right away.
He researched and found this recipe on another blog. Its funny they were on the same quest as us…the quest to find the perfect veggie burger.
After eating this for dinner I knew I would not need to buy those pre-made burgers. I have finally found a plastic free, no additives, healthy, and damn good veggie burger.
I urge you to try it.
This is what our dinner looked like. Click here for the original blog
Blog: Oh She Glows
Perfect Veggie Burger
Angela from Oh She Glows
Crunchy, chewy, with a crispy outer shell, these delicious veggie burgers have all the right elements we love in a veggie burger. Light on the beans, these burgers aren’t mushy in the middle, but have a nice mixture of breadcrumbs, chopped almonds, sunflower seeds, and seasonings to round them out. Best of all, they work great in the oven, frying pan, or even on the BBQ. They can also be made gluten-free by using gluten-free oats, Tamari, and breadcrumbs. Don’t have breadcrumbs? Just process a few slices of bread in the food processor for instant breadcrumbs. I used 3 slices of Ezekiel bread.
Inspired by Whitewater Cooks.
Yield: 8 burgers
- 1/2 cup onion, diced
- 1 large garlic clove, minced
- Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
- 1 cup oats, processed into flour* (other flours might work)
- 1.5 cups bread crumbs (I processed 3 pieces of Ezekiel bread until fine crumb)*
- 1 cup grated carrots
- 1 cup cooked black beans, rinsed and roughly pureed or mashed
- Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
- 1/3 cup almonds, chopped (toasted if preferred)
- 1/2 cup sunflower seeds, (toasted if preferred)
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp Tamari (soy sauce)
- 1.5 tsp chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)
1. Preheat oven to 350F (if baking). In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. Our preferred method of cooking was frying in the skillet!!
GF Note: To make these burgers gluten-free, use certified GF oats, GF Tamari, and gluten-free breadcrumbs.