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Wednesday, May 27, 2009

Best Veggie Burgers I have made

Here is another great meal I just made. Once again, dairy-free, oil-free and meat-free. But not by any means good-ness free. This recipe comes from I have added some ingredients and I still have some perfecting to do...but it is definitely a keeper. You must go heavy on the seasoning.

E2 Dinner - New York Times Veggie Burgers
Makes about 8 patties

1 can black beans, rinsed and drained
1 can tomatoes with or without zesty mild chilies, drained
3 garlic clove, minced or pressed
1 Tbl sp onion powder
2 green onions, chopped
1 cup chopped carrots
1 Tbl sp flax seeds (for flavor, I tell the kids)
2 Tblsp wheat germ (for color, I tell the kids)
some splashes of Bragg Liquid Aminos
1 cup parsley or cilantro
Handfull of frozen chopped spinach, thawed and drained well
2 cups quick rolled oats
8 whole grain buns
Fresh veggie toppings and healthy condiments

Preheat oven to 450ยบ. Process the first eleven ingredients using an
immersion or a regular blender or food processor. Remove contents into a large bowl and stir in the oats. Form into patties, place on a sprayed baking sheet, and bake for 8 minutes. Turn oven up to broil and cook for 2 more minutes, until the tops are nicely browned. Toast the buns and pile on your favorite toppings.

These patties actually stay as patties; they are quite firm, like a meat patty, after they are cooked.

Please let me know if you added any extra seasoning to spice them up a bit. I think some Tonys or hot peppers would go well if you don't have young children to feed.

Add some roasted new potatoes tossed with fresh herbs and a splash of water and you have a nice easy meal.

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