Trying to make a veggie burger from scratch has been on my to-cook list for months. I pulled a recipe at least six months ago and have been telling myself I need to make it probably since then. The problem is that it’s a food processor recipe, and sometimes, cleaning that thing takes the fun out of using it!
I finally wrote down what I needed to buy, made hummus so the food processor was already dirty, and got to work on the burgers last Sunday.
The recipe made 9 small-ish burgers, and I plan to eat some this week and freeze them to take for lunches.
I really liked the texture and spices, and am very glad I finally tried them! No need to buy the frozen version when homemade is so much better, and you can freeze them to use one at a time. Really, these made my lunches so much better!
While this may look like a long ingredient list, it’s actually a lot of pantry items and spices that you might already have as a kitchen staple.
I also had one for dinner with sauteed veggies and some rice.
Homemade Veggie Burgers
Ingredients:
- 1 clove garlic
- 1/2 white onion
- 1 egg
- 1 C old-fashioned oats, processed into flour
- 1.5 C bread crumbs
- 1 C carrots
- 1 C black beans, rinsed and mashed
- 1/4 C parsley
- 1/3 C cashews (or any nut like almonds, pecans, etc)
- 1/3 C sunflower seeds
- 1 T EVOO
- 1 T soy sauce
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
Instructions:
- In a food processor, pulse together carrots, garlic, onion. Add about 3/4 C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
- In a mixing bowl, add the remaining 1/4 C unblended black beans.
- Remove food from processor and add to a mixing bowl.
- Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
- Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
- In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
- Stir to combine.
- The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
- Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
- Bake at 350* for about 22 minutes, flipping halfway through.
- Remove when burgers are starting to brown.
- Homemade Veggie Burgers
- 1 clove garlic
- ½ white onion
- 1 egg
- 1 C old-fashioned oats, processed into flour
- 1.5 C bread crumbs
- 1 C carrots
- 1 C black beans, rinsed and mashed
- ¼ C parsley
- ⅓ C cashews (or any nut like almonds, pecans, etc)
- ⅓ C sunflower seeds
- 1 T EVOO
- 1 T soy sauce
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp cayenne pepper
- In a food processor, pulse together carrots, garlic, onion. Add about ¾ C of the black beans and pulse again. You want the consistency to be mashed but not mushed.
- In a mixing bowl, add the remaining ¼ C unblended black beans.
- Remove food from processor and add to a mixing bowl.
- Add almonds and sunflower seeds and pulse to a fine chop. Add to mixing bowl.
- Add oats to the processor and grind to a flour. Add to mixing bowl with bread crumbs.
- In mixing bowl, stir to combine, then add egg, EVOO, soy sauce, and all spices.
- Stir to combine.
- The mixture should hold together in your hand when you try to squeeze it. Before you try to add water, form a burger and see if it holds. I thought mine might need more liquid, but it held together as a burger, so I didn’t add anything.
- Form mixture into patties and lay on a baking sheet lined with a Silpat or cooking spray.
- Bake at 350* for about 22 minutes, flipping halfway through.
- Remove when burgers are starting to brown.
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