A vegan burger that any carnivore will love!
I know it’s hard to find a real tasty veggie burger, but you won’t be disappointed with these. You can even make mini vegan sliders by using cookie cutters to make smaller burgers and buns. Serve on a whole grain roll, wrap in lettuce, or put on top of a salad.
Makes 9 burgers
Ingredients 3 c cooked brown rice 12 oz chickpeas 4 oz red beans 1 medium onion, lightly chopped (1 ½ c) 1 carrot, shredded (½ c) ½ c almond flour or bread crumbs ½ c unsalted sunflower seeds, roasted ½ c canned, pureed pumpkin ¼ c low sodium soy sauce or coconut aminos 1/3 c dried parsley 1 tsp dried thyme
Preparation 1. If chickpeas and red beans are from a can, rinse well under cold running water and drain. 2. Pulse chickpeas and red beans in a food processor to desired consistency; remove to large bowl. Add chopped onion, shredded carrot, and all ingredients – mix well. 3. Shape into 9 (½ inch-thick) patties. 4. Coat nonstick skillet with cooking spray. Cook over medium-high heat for 4-5 minutes per side, until browned. 5. Serve burgers on: a whole-wheat bun or Sandwich Thins or wrap in lettuce to avoid excess starchy carbs.
6. Top your burger with anything you like - sliced purple onion or avocado, dill pickle slices, arugula, sautéed mushrooms, caramelized or pickled onion - get creative!
These burgers can be individually wrapped and frozen for a quick meal.
Nutrition Facts Cals 253 Total fat 9 gm Carbs 34 gm Fiber 7 gm Sodium 282 mg Protein 10 gm