Favorite Veggie Burgers, They Actually Hold Together Recipe

Name: Favorite Veggie Burgers, They Actually Hold Together
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked drained beans (I used chickpeas but black beans, kidney beans, navy beans or pinto beans would be wonderful in thes); 1 cup chopped mixed vegetables (I used carrot, celery, red pepper and tomato) or 1 cup vegetables, pulp from a juicer; 1 small onion, cut into chunks; 1/2 cup raw sunflower seeds; 1 tablespoon raw pumpkin seeds; 1/4 cup fresh parsley or 1/4 cup cilantro, chopped; 1 tablespoon bragg's tamari or 1 tablespoon soy sauce; 1/2 teaspoon dried dill weed; 1/2 teaspoon dried basil; 1/2 teaspoon dried tarragon; 1/4 teaspoon fine sea salt; 1 dash cayenne; 1 teaspoon finely ground flax seed; 1/4 - 1/2 cup flour, I use oats

Servings: persons

1 cup cooked drained beans (I used chickpeas but black beans, kidney beans, navy beans or pinto beans would be wonderful in thes)
1 cup chopped mixed vegetables (I used carrot, celery, red pepper and tomato) or 1 cup vegetables, pulp from a juicer
1 small onion, cut into chunks
1/2 cup raw sunflower seeds
1 tablespoon raw pumpkin seeds
1/4 cup fresh parsley or 1/4 cup cilantro, chopped
1 tablespoon bragg's tamari or 1 tablespoon soy sauce
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/4 teaspoon fine sea salt
1 dash cayenne
1 teaspoon finely ground flax seed
1/4 - 1/2 cup flour, I use oats

1
Preheat oven to 375F (190C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
2
Place everything except the flour in the bowl of a food processor and blend until almost smooth and only small flecks of vegetables remain (I like my burgers fairly homogenous; if you prefer chunkier burgers, process a bit less). Sprinkle with 1/4 cup (60 ml) flour to start, and pulse to combine; check the texture of the mixture with your hands. It should be very moist but still hold together. If the mixture is too wet, add more flour until desired consistency is reached.
3
Shape the mixture into 6-8 burgers, depending on how big you'd like them. Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won't spread as they bake).
4
Bake about 15 minutes on one side, then flip and bake another 10-15 minutes on the other side, until burgers are lightly browned. These may also be cooked on a flat grill; spray with olive oil spray and grill 8-10 minutes on one side, then flip and grill another 5-8 minutes on the other side.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup cooked drained beans (I used chickpeas but black beans, kidney beans, navy beans or pinto beans would be wonderful in thes), 1 cup chopped mixed vegetables (I used carrot, celery, red pepper and tomato) or 1 cup vegetables, pulp from a juicer, 1 small onion, cut into chunks, 1/2 cup raw sunflower seeds, and more.

Yes, Favorite Veggie Burgers, They Actually Hold Together falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Favorite Veggie Burgers, They Actually Hold Together

How did you like this recipe?

Frequently Asked Questions