Another Labor Day weekend is upon us and marks the end of most swimming pool seasons and the last of cookout get togethers. I’m always glad for a long weekend but never ready for summer to slip away! Let us be positive and reflect on how much gratitude we hold for the American work force and ethic.
Have you checked out this book yet? It’s my go-to page flipping, idea invoking, get back on the healthy track, source! All plant based and mostly gluten free, there are lots of yummy apps, salads, mains, snacks, and desserts. She’s basically my idol. You will see me review and recommend several of Angela’s recipes on this site. The book can be purchased at a discount on Amazon: http://astore.amazon.com/charlveggi-20/detail/1583335277.
I know most of you are ready to get on with your plans but how could Charlotte Veggie not post the best homemade veggie burger recipe ever?!The “Our Perfect Veggie Burger” original recipe can be found here as well as in the book. Angela’s recipe was inspired by Whitewater Cooks; she recreated it dairy free and made a few other changes. If you look at the online post, her requirements for a veggie burger are right on target! My post includes the modifications I made.
The patties are easy to form and hold together well.
They also brown up nicely and the end result is a crispy outside and chewy inside. That mixed with the spices, herbs, and seeds is perfection.
My friend Haynes had the fun and useful idea of making these into sliders by using a muffin tin. She also informed me that they are great to pack in lunches and that the burgers freeze well. I enjoy topping my salads with these nutritionally dense bites!
I’ve used various combinations of herbs, spices, and legumes and the result is always really good. Feel free to play around. The recipe is a fool proof guide!
The Best Homemade Veggie Burger Recipe
Adapted from “Our Perfect Veggie Burger” by Angela Liddon which was adapted from Whitewater Cooks “Whitewater Veggie Burger”
DF, NF if you use seeds only and no nuts
Makes 8 burgers or 12-14 mini burgers
2 tbsp ground flaxseed mixed with 6 tbsp warm water and set aside to “gel”
1 cup grated sweet potato
1 cup any type of cooked bean (pinto, black, white)
1/3 cup sunflower seeds (raw or roasted), slivered almonds, pumpkin seeds, or even hemp seeds
3/4 cup whole rolled oats OR blend that amount into an oat flour (I realized both ways work from error!)
1/3 cup any type of bread crumbs or you could add extra oats/oat flour to absorb any extra moisture for strong form
1 small onion (any type), diced finely
1 clove garlic, crushed or minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder or 1/2 tsp chili powder + 1/2 tsp paprika
1/4 cup parsley or thyme (I am sure cilantro or basil would be fine too.)
1 tbsp olive oil + extra on hand for cooking
1 tbsp soy sauce or coconut aminos
1/4 tsp sea salt
Black pepper to taste
Below I have included directions for both baking and pan cooking. If you are baking, go ahead and preheat your oven to 375 degrees and brush your muffin tin or cookie sheet with oil or line with parchment paper or cupcake liners.
In a large mixing bowl, mash up beans so there are only a few whole ones remaining. Then fold in all other ingredients. At this point, you can refrigerate the mixture for a little while or go ahead and form your patties. The mixture is enough to shape into 8 burgers or about 1/4 cup per each mini burger. The burgers freeze well
Warm skillet over medium heat with about 1 tsp of oil per patty. Cook on each side 8-10 minutes until browned. For baking, you can brush each patty or mini patty with oil on both sides and bake for 15 minutes on each side.