When we started on this journey together my husband said to me,
“I don’t mind giving up animal products…I just want a burger sometimes though“.
Yield: 6-8 burgers
- 1/4 cup red onion, diced
- 1/4 cup red bell pepper, finely chopped
- 1 large garlic clove, minced
- Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
- 3/4 cup oats, processed into flour* (other flours might work)
- 1.5 cups bread crumbs (I processed 2 pieces of Ezekiel bread until fine crumb)*
- 1/2 cup pureed zucchini
- 1/2 cup shredded carrots
- 1 cup cooked pinto beans, rinsed and roughly pureed or mashed
- Heaping 1/4 cup finely chopped cilantro
- 1/3 cup walnuts, chopped (toasted if preferred)
- 1/2 cup pumpkin seed kernels, (toasted if preferred)
- 1 tbsp Low sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1.5 tsp chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)
1. If baking, preheat oven to 350 degrees. In a large skillet, water sauté onions, bell pepper and garlic. Adding more water until softened. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.
2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.
3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 6 medium patties.
4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side.
We pan grilled these using cooking spray to reduce the fat!
These were a huge hit with my guys!
And they made great leftovers for my lunch the next day…