- I’ve always enjoyed veggie burgers, but I’ve yet to find a store bought burger that tasted really good and didn’t look, feel, and taste like carboard! Every now and then, I’d have one in a restaurant and it was quite good. Thinking it would be easy to make, all of my attempts have been disasterous! When I found this recipe on Oh, She Glows! website, I decided to give it a try one weekend when my husband was away… just in case it turned out poorly!
I was not disappointed… and neither was he! There were some left over, so we had them for lunch when he got home. Easy to make (read the directions first!) even though I didn’t follow the directions 100%, it still turned out very good and I look forward to making them again as they’re usually ingredients I have in the house!
- 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. Bake in preheated oven (350′) for 25-30 mins (15-17 minutes on each side) until golden and crisp.
These burgers take a good 30 minutes of prep work, but the extra effort really paid off. You could also double this batch and freeze the leftovers for quick weeknight meals!
NUTRITIONAL INFO Per Burger NOT INCLUDING bun, condiments, sides, etc!
Fat: 8 g
Carbs: 34 g
Fiber: 6 g
Sugar: 3 g
Protein: 9 g