CRUNCHY VEGAN BURGER
First Ingredients:
2 C chopped carrots
2 cups chopped fresh mushrooms
One whole onion chopped
1 C chopped peppers
2 C of your favorite frozen veggies, ( I used peas, green beans, and corn, but whatever you have)
5 mushrooms chopped
4C fresh chopped spinach
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1 can black beans drained and rinsed
Sauté all top ingredients until tender in pan with a 1/4 cup of veggie broth or more water as needed, then pulsed just a few times in food processor with the one can of black beans, best if still quite chunky.
Then hand mix with the following:
2 C instant dry oats (uncooked)
1/2 C whole wheat flout
1 C cooked white or brown rice
2 T Vital Wheat Gluten (optional, but makes the burgers a bit more firm)
1/2 cup roasted sunflower seeds
S&P to taste
1 tsp of your favorite *seasoning
_____________
2 cups Panko
Season how you like, I seem to do it a bit different each time, but I really like *Cajun seasoning, or poultry seasoning, and sometimes Italian seasoning... depends on my mood, but get in there with your hands to mix well, then patty up. If it is too wet to patty, add more dry oats. Dab patties in panko (I put in plate and quick dip each one, both sides) before baking to give it that special crunch we all crave in a burger. Bake at 400 degrees F on parchment paper until lightly brown flipping once, approx. 40 min total but keep your eye on them. Makes 12-15 large burgers. Eat a few, then freeze the rest, they reheat easily in the oven, grill, or even the microwave. Makes 12 burger patties, approx 265 calories ea. ENJOY!!
First Ingredients:
2 C chopped carrots
2 cups chopped fresh mushrooms
One whole onion chopped
1 C chopped peppers
2 C of your favorite frozen veggies, ( I used peas, green beans, and corn, but whatever you have)
5 mushrooms chopped
4C fresh chopped spinach
--------
1 can black beans drained and rinsed
Sauté all top ingredients until tender in pan with a 1/4 cup of veggie broth or more water as needed, then pulsed just a few times in food processor with the one can of black beans, best if still quite chunky.
Then hand mix with the following:
2 C instant dry oats (uncooked)
1/2 C whole wheat flout
1 C cooked white or brown rice
2 T Vital Wheat Gluten (optional, but makes the burgers a bit more firm)
1/2 cup roasted sunflower seeds
S&P to taste
1 tsp of your favorite *seasoning
_____________
2 cups Panko
Season how you like, I seem to do it a bit different each time, but I really like *Cajun seasoning, or poultry seasoning, and sometimes Italian seasoning... depends on my mood, but get in there with your hands to mix well, then patty up. If it is too wet to patty, add more dry oats. Dab patties in panko (I put in plate and quick dip each one, both sides) before baking to give it that special crunch we all crave in a burger. Bake at 400 degrees F on parchment paper until lightly brown flipping once, approx. 40 min total but keep your eye on them. Makes 12-15 large burgers. Eat a few, then freeze the rest, they reheat easily in the oven, grill, or even the microwave. Makes 12 burger patties, approx 265 calories ea. ENJOY!!
