Veggie burgers are pretty much a staple here. Especially with spring coming and cookouts being nearer on the seasonal horizon.
Here is a favorite in our home : It’s vegan and has been tweaked to be perfectly flavorful without the use of garlic or onion!
Vegan Veggie Burger (makes 4 very filling patties)
- 1 to 1 1/2 cups of finely minced or grated veggies of choice* * This week, I had miniature sweet peppers, mushrooms and baby spinach.
- 2 TBSP Bragg’s Sauce
- 1 1/2 cups quick oatmeal
- 1/4 cup sesame seeds
- 1/4 tsp celery seeds
- 1/4 tsp dried herbs
- 1/8 tsp Himalayan pink salt
- 1/8 tsp white pepper
- 2 flax eggs (recipe will follow)
Olive oil to cook in skillet
Combine 1 TBSP of flax meal (or finely ground flax seeds) with 1/4 cup of boiling water and let stand until thickened. For this recipe, make this twice!
Start by sauteing your veggies for a minute or two in a bit of olive oil and the Bragg’s Sauce, just to sweat out the juices. I find this makes the patties juicier and also makes sure that the veggies aren’t raw in the burger itself. Set aside.
In a large bowl, whisk together oatmeal, sesame seeds, herbs, spices and seasonings. Then, add the sauteed veggies, making sure to scrape all the Bragg’s sauce an the veggie juices off the bottom of the pan, and mix everything together.
Boil your water and make your flax eggs. Let stand until the texture is similar to that of an egg : thickened but not stiff. Incorporate the “eggs” with a spatula. Make sure that the liquid coats all the ingredients.
Separate the mixture 4 equal parts, form patties.
In a hot skillet with oilve oil, cook on each side for about 5 minutes or until the patties brown.
Serve as you like! 🙂
Feel free to mix it up : The ratios are perfect, but the seasonings, herbs, veggies, can all be altered!