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
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!)
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!
2 tbsp sesame oil
1/2 cup soy sauce
flour for dredging (optional)
2 tbsp vegetable oil