Veggie Burgers
I make some sort of veggie burger version on a regular basis. With a basic veg and bean you can turn out a beautiful, versatile little patty in a hurry. I use leftover beans of any type and just change up the spices for a different twist. This recipe uses leftover black beans, cumin and coriander for a nice mix of spice. Serve it up with Roasted Potato Chunks, Harissa Sweet Potatoes, Crunchy Slaw and a mix of condiments and Roasted Red Pepper Sauce.
Very Versatile Veggie Burgers
Prep
Cook
Total
Yield 4 -6 Patties
You can mix and match the beans, veg and spice in these burgers. A few suggestions: -Garbanzos with Lemon Zest, Zucchini, Cilantro and Corn -Pinto Beans with Cumin, Chili Powder and Smoked Paprika -Lentils with Carrots, Mushrooms and Thyme
Ingredients
- 1 large Onion, chunked
- 2 Carrots or Zucchinis, chunked
- 1 small Red Pepper, chunked
- 4 cloves Garlic
- 2 tsp Coriander Seeds
- 2 tsp Cumin Seeds
- 3-4 cups Beans, leftover Black, Pinto or canned and rinsed Garbanzos, Kidney or White Beans
- 1/2 cup Tomato Sauce or Ketchup
- 2 tablespoons Dijon Mustard
- 2 tablespoons Tamari or Soy Sauce
- 1-2 cups Oats
- Sea Salt and Pepper
Instructions
- Toast the seeds in a dry pan over medium heat until fragrant, 2-3 minutes, then bash up with the bottom of a can or mug
- Add a glug of olive oil and heat gently
- Put all the veg in the Vitamix and pulse until medium fine minced, but not mush
- Saute with the spices until soft and slightly brown
- Whirl the Beans in the Vitamix until not quite smooth adding the tomato sauce, tamari and mustard
- Transfer everything into a bowl and add enough Oats to make it stick together
- Shape into patties and fry in hot Olive Oil/Rapeseed oil mix until browned
- You can finish them off in a 400f oven for about 10 minutes, especially if they are thick
- Serve topped with avocado, sliced tomatoes, onions, pickles, lettuce and condiments
Quick Homeade Burger Buns
Roasted Red Pepper Sauce and Burger Toppings
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