Vegetable Veggie Burger

Vegetable Veggie Burger is a ground-breaking healthy veggie burger from The Impossible Burger. These juicy, juicy burgers are made from plant-based ingredients and contain no soy, gluten, GMOs or additives. From the look of it, this new gourmet burger will surely be the new way to feel good about eating meat.

I once dated a guy who was a vegetarian and regularly ate the veggie burgers from Harvey’s (a fast food chain). He claimed to be veg for enviro reasons but as far I’m concerned, buying veggie burgers, most likely made of genetically modified soy waste and fried up in genetically modified corn or soy based oils, isn’t really doing much for the planet, or his health.

Despite being mostly veggie, I have never once ordered a ‘veggie burger’, ‘garden burger’, or ‘hamburger’ in a restaurant. Even when I did eat meat, I rarely ate hamburgers from restaurants. I just never knew exactly what was in them. I know that veggie burgers are often soy + mushrooms + something green, but no one can ever tell me for sure and given my challenging black pepper allergy, I always ask what’s in stuff before I order it.

When Ricki over at Diets, Desserts and Dogs posted a veggie burger recipe, actually made from vegetables, I was inspired to try them myself. In the past I have made veggie burgers made primarily with almond and flaxseeds- but these were always bordering on being an onion/garlic version of the cookies I make with almonds and flaxseeds. I had a moment as I was scooping the mix out of my food processor where I thought about smearing it on to a dehydrator tray for some yummy veggie crackers- but in the end stuck to the burger goal.

Using Ricki’s recipe as inspiration, I came up with this mix of plant based, patty-riffic deliciousness.

Vegetable Veggie Burger

Ingredients

1 cup cooked chickpeas (can use bean of choice of course)
1 cup mixed veggies (I used a carrot, broccoli stalk and 1/4 of a tomato)
2/3 cup fresh spinach
1/2 onion cut into chunks
1/4 cup cilantro (can sub with parsley if you’re a cilantro hater)
1 clove of garlic
2 Tbs pumpkin seeds (raw, ground)
1/2 cup almonds (raw, ground)
1/2 cup walnuts (raw, ground)
1 tsp flaxseeds (ground)
1 Tbsp tamari (could also use soya sauce)
1/2 tsp dill seeds, ground
1/2 tsp dried basil
1/4 tsp sea salt
dash cayenne
2/3 cup gluten-free flour (I used buckwheat)

Directions

  • Preheat oven to 375F .
  • Place all ingredient except the flour in a food processor or vitamix and blend until almost smooth
  • Transfer mix to a bowl and sprinkle with 1/4 cup flour to start. Mix together and add more flour gradually until the mixture is thickened. It will be very moist still but will hold together.
  • Shape the mixture into 12 burgers, depending on how big you’d like them.  Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won’t spread as they bake).
  • Bake about 20 minutes on one side, then flip and bake another 15 minutes on the other side, until lightly browned.

Vegetable Veggie Burger

Prep Time 15 mins
Servings 12

Ingredients
  

  • 1 cup cooked chickpeas can use bean of choice of course
  • 1 cup mixed veggies I used a carrot, broccoli stalk and 1/4 of a tomato
  • 2/3 cup fresh spinach
  • 1/2 onion cut into chunks
  • 1/4 cup cilantro can sub with parsley if you’re a cilantro hater
  • 1 clove of garlic
  • 2 Tbs pumpkin seeds raw, ground
  • 1/2 cup almonds raw, ground
  • 1/2 cup walnuts raw, ground
  • 1 tsp flaxseeds ground
  • 1 Tbsp tamari could also use soya sauce
  • 1/2 tsp dill seeds ground
  • 1/2 tsp dried basil
  • 1/4 tsp sea salt
  • dash cayenne
  • 2/3 cup gluten-free flour I used buckwheat

Instructions
 

  • Preheat oven to 375F .
  • Place all ingredient except the flour in a food processor or vitamix and blend until almost smooth
  • Transfer mix to a bowl and sprinkle with 1/4 cup flour to start. Mix together and add more flour gradually until the mixture is thickened. It will be very moist still but will hold together.
  • Shape the mixture into 12 burgers, depending on how big you’d like them. Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won’t spread as they bake).
  • Bake about 20 minutes on one side, then flip and bake another 15 minutes on the other side, until lightly browned.

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