Thursday, June 2, 2016

My Favorite Veggie Burgers

Veggie Burger


This makes 4-5 burgers.
  • 1 C TVP (Textured Vegetable Protein)
  • 1/4 C rolled oats
  • 2 T tamari
  • 2 T sesame butter
  • 1/4 onion chopped medium fine
  • 4 cloves garlic, chopped
  • 2 eggs, beaten
  • 1/4 C red pepper, chopped pretty small
  • 1/4 C zucchini, chopped pretty small
  • 2 T olive oil +
  • 3/4 C boiling water
  • 1 T smoked paprika
  • 1 T chili powder
  • 1/4 C fermented pink sauerkraut, drained and chopped pretty small. (I make my own, stay tuned for future recipe.)
Saute onion in 1 T olive oil until soft. Add garlic, saute until garlic is soft. Add zucchini and red pepper, continue to saute until soft. Put aside.

Put TVP, oats, paprika, and chili powder in a bowl and mix. Add boiling water and mix again. Let sit 15 minutes.

Add saute mix to TVP mixture in bowl, mix.

Add well drained pink fermented sauerkraut to bowl, mix.

Add tamari, sesame butter, and eggs to bowl, mix.

If I have forgotten anything, add that to the bowl and mix.

If it is too moist, add a few more oats. If it is too dry, add a bit of water. Don't worry too much about firmness, because they will firm up considerably once fried or baked.

Ready to Form Into Patties

Form into one inch thick patties and fry in olive oil.


You can cut down on the fat in this recipe by baking the burgers. Form the patties and put on a baking sheet lined with parchment paper. Bake at 350 for 20 minutes, then flip burgers and bake for another 15 minutes. These burgers will not have the seared look that they get when frying, but will be every bit as delicious. Once they have been baked, they are quite firm and I think would hold up nicely to a grill, although I haven't tried it. They heat nicely in a microwave.

You might as well double this recipe, because these burgers are awesome.

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