Adapted from The Sprouted Kitchen
I’ve never really caught on to the veggie burger thing. Maybe it’s that I don’t really crave burgers very often and when I do, I just eat a burger. This happens probably three times in an average year. This recipe stood out for me because the ingredients were just so good-looking – a combination of nutrition, flavor, fiber and real substance. This is a veggie burger I just might like, I reasoned. Yes, the ingredient list is a little longer than I would typically tolerate. But you can make them ahead of time and leave them in the fridge overnight. I also experimented with freezing them (see tips below for details), which worked out beautifully.
Preparation time: 45 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6 – 8, depending on how big you make the patties
This sounds so good and I can’t wait to try it! But do you have any suggestions for a flax meal substitution?
Good question. I actually keep flax meal on hand, but I might suggest wheat germ since it’s a similar consistency. This assumes you don’t mind adding wheat to the recipe (which, as written, is gluten free if you skip the oats or use gluten free oats). Let me know if you try that! My other suggestion would be just to skip it and use the oats to soak up some of the moisture. Thanks for your comment! I hope you like these as much as I did.
You could use chia seeds as they work like flax seeds in that they gel when they meet liquid and serve as a binding agent. This is a vegan egg replacement….and then I see eggs and parmesan. But you could leave them out and add nutritional yeast for the parmesan. (I will be trying this). Otherwise it could be there for its healthy fats and protein, which you could get from most seeds. Try hemp and sesame. Or just leave it out.
Eating these right now with spicy sweet potato fries… One word to describe it… Yum!!! Thanks for the wonderful recipe!
So glad you enjoyed!
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