Veggie Burgers


A delicious veggie burger that can be made with ingredients you have on hand, and that holds its shape is rare to come by. These are packed with flavour and are incredibly fast to make. Chances are, you already have the ingredients lying around in your fridge and pantry. You can grill them on the barbeque, or freeze them (cooked or uncooked) to reheated for a last minute lunch or dinner.

  • 3 tbsp olive oil
  • 2 onions, diced
  • 4 carrots, chopped
  • 3 garlic cloves, minced
  • 2 tsp chili powder
  • ½ tsp ground coriander
  • 2 tsp ground cumin
  • 3 tbsp tamari (gluten free) or soy sauce (not gluten free)
  • ⅔ cup oats, toasted (or ⅔ cup oat flour)
  • 1 cup almonds, toasted
  • 1 can black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 cup frozen corn
  • ¾ cup finely diced sweet potatoes
  • 1 box mushrooms, stems removed and finely chopped
  • 1 pepper, chopped
  • ½ cup flat leaf parsley, chopped (optional)

Begin by toasting your oats and almonds either in a 350°F oven for 15 minutes (stirring half way through) or in a pan on the stove. Place your oats and almonds in the food processor and blend until they form a flour-like consistency.

Sauté the sweet potatoes in 1 tablespoon olive oil.

In a large pan, heat the olive oil, add the diced onions, and sauté until lightly browned. Add the grated carrots and cook for another five minutes, then add the minced garlic, chili powder, ground coriander, cumin, and oregano. Cook for two minutes then add the soya sauce. Add the mixture to the ground almonds and oats in the food processor, along with the black beans. Process once more until everything is smooth and comes together.

Scrape into a bowl and add the frozen corn and the sautéed sweet potatoes. Mix well. Using your hands, form the mixture into 10-12 patties. Place them on a lined baking sheet. These can be frozen and defrosted before use or kept in the fridge for a few days.

To cook, either bake in a 375F oven for 20 minutes (10 minutes on each side) or cook on the stove over medium heat in a little bit of olive oil. I prefer the second method.



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