Whitewater Veggie Burger

 

From Whitewater Cooks by Shelley Adams

Developed by Pat McInnis of Alligator Pie Catering

 

Makes 12 burgers / 24 sliders

 

1 tbsp vegetable oil

1 onion, diced

1 clove garlic, minced

 

Dry:

2 cup oats

1/2 cup almonds, roasted and chopped

1 cup sunflower seeds, roasted and chopped

3 cups fine bread crumbs

1-19 oz can black beans: drained, rinsed and mashed

1/4 cup parsley or cilantro, chopped

2 cups carrots, grated

1 tbsp cumin

1 1/2 tbsp chili powder

 

 

In a large skillet or pan, saute onions and garlic in 1 tbsp vegetable oil until translucent.

Take off heat and set aside to cool (so it doesn't cook the eggs).

Combine remaining ingredients in a large mixing bowl. Once the onion garlic mixture has cooled, add it to the bowl.

Mix everything well and shape into patties.

Heat remaining 2 tbsp oil in a large pan. You can dredge the patties in flour, or skip that step and place them directly on the heat. Brown both sides and serve with whole wheat buns, spicy mayo and sprouts (or whatever toppings you like!)

 

 

Pro Tips:

 

• For a vegan gluten-free variation of this recipe, replace the 5 eggs with a mixture of 5 tbsp ground flaxseed + 15 tbsp water, and replace the 3 cups bread crumbs with cornmeal

• Other fun variations: try adding grated beets, sauteed mushrooms, green onion, cooked lentils, different nuts & seeds, etc

• Make your own condiments to go with your veggie burgers

• You can pre-mix the ingredients the night before and store in fridge, which will allow the oats to soak in some moisture

• Store some raw patties in the freezer for quick easy meals in the future!