Veggie Burgers

veggieBurgers

I love to make one big batch of these burgers, plastic wrap the patties individually and freeze them so that I always have some on hand. They not only taste great, but they’re incredibly healthy!

Yield: 11 patties

  • ⅓ cup toasted walnuts
  • 2 (15.5-ounce) cans kidney beans, rinsed
  • ⅓ cup extra-virgin olive oil
  • 1 red onion, grated
  • 1 clove garlic, grated
  • 1 small carrot, ¼ inch dice
  • 1 cup breadcrumbs
  • 2 scallions, chopped
  • 4 tablespoons parsley, chopped
  • 2 eggs
  • 1 tablespoon ground fl axseed
  • 3 .tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Place toasted walnuts in a food processor and pulse until ground. Set aside.

Place kidney beans and olive oil in food processor and purée unti l smooth.

Place puréed kidney beans, walnuts, onion, garlic, carrot, breadcrumbs, scallions, parsley, eggs, salt and pepper in mixing bowl.

In a microwave-safe bowl, mix together ground fl axseed and water. Microwave for 45 seconds. Add fl axseed to bean mixture.

Combine ingredients using a rubber spatula or clean hands.

Using a ⅓-cup measuring cup, porti on out the individual patti es. If making burger right away, sauté over medium heat in 1 to 2 tablespoons of extra-virgin olive oil to brown both sides. For later, wrap the patti es in plasti c and store in freezer.

Photos courtesy of Mars Vilaubi, photo editor,Storey Publishing

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