Vacation feels so weird–it’s really hard to allow myself to sleep in (until 8:30!) and read whole books and go to the gym whenever I want. I feel like I’m letting a whole weekend go to waste without getting tons of stuff accomplished–I guess I’ve gotten used to cramming a lot of work into short weekends.
But I’m getting there. Tomorrow I might even wake up late, make Fritz a glorious Sunday breakfast, and then sneak in a midday nap, just ’cause I can.
I’ve been wanting to try my hand at making veggie burgers (since they are so gosh-darn expensive to buy! Why is that?!), and with all my time off and beautiful weather outside, I knew today would be a good day for it. Using inspiration from my mom, I remembered reading a blog post from Angela Liddon from Oh She Glows about the perfect veggie burger, and I decided to stick with the recipe from a self-proclaimed veggie burger perfectionist.
I just don’t have enough vegetarian experience to experiment on my own at this yet.
Very Veggie Burgers Printable Recipe Card
- 1 C oats, ground to flour
- 1 1/2 C bread crumbs (mine were Italian flavor)
- 1 C grated carrot (I used the small hole on the grater)
- 1 C cooked black beans, roughly mashed
- 1/2 C sunflower seeds (roasted, unsalted)
- 1/3 C chopped almonds (raw)
- 1 small onion, diced
- 1 garlic clove, minced
- 1 T soy sauce
- 1 T olive oil
- flax eggs: 2 1/2 T ground flaxseed in 1/2 C warm water
- 1 1/2 t chili powder
- 1 t ground cumin
- 1 t oregano
- 1/2 t salt
This recipe does take a lot of prep work to get all the ingredients ready, but once you’re there, it goes fast.
Combine all the ingredients and mix well–I started using a spoon but rapidly gave up and dove right in with my hands. I was shocked and impressed by how delicious the dough was–yum.
Shape into eight large patties, packed really tightly. To cook on the grill, pre-cook them a little bit in the oven first, so they maintain their shape. Preheat the oven to 350 degrees, and bake them on a greased baking sheet for fifteen minutes, flipping them once halfway through.
Moving to the grill–cook them over medium heat, for just a few minutes on each side. They’ll get gorgeous grill marks, and you can melt cheese over them once you flip ’em. These patties are pretty stable, so you don’t have to worry about being too careful with them.
I was surprised by how much I loved these burgers. As a meat-eater, I can attest that they don’t replace a juicy, freshly grilled beef burger, but they can hold their own in a separate category. I can actually see myself eating these instead of burgers, since I really liked the taste, but I would never expect Fritz to do the same.
With ketchup, mustard, and cheese, these really hit the spot. They are also really dense, and since I was starving I managed to eat two, but kinda regretted the second one later. I was preeeetty full.
As for the texture, I give it a hearty thumbs up! I wasn’t sure why the sunflower seeds and almonds were necessary, since meat burgers definitely aren’t crunchy, but as I started eating this one it made sense. Without the nice textural crunch and chew, I think the burgers could rapidly head in the “too mushy” direction. Ugh. Reminds me of the first veggie burger I ever had–not the best.
In summary–worth the work and quite delicious! I can’t wait to have round two tomorrow.