Homemade Veggie Burgers

These are all vegetarian and all good!  A little different in terms of ingredients, but yummy.

Homemade Veggie Burgers

Into small pieces, chop 1 red pepper, 1 sweet potato, one half of an eggplant.  Roast pieces at 375 degrees for about 30 minutes, with some olive oil and salt on top.

Cook one half cup of frozen corn in microwave.

In mini chop blender or other food processor, pulse roasted veggies, corn, grated carrot (I use a peeler to get thin slices), 1 can of drained beans, 1 tsp. garlic salt, pepper, and 2 tbsp. olive oil.  The mixture will look like mush.

Cook one half cup of quinoa according to directions.

In a large bowl, combine veggie mush, quinoa, 5 tbsp. ground flaxseed, 2 tbsp. parsley, 2 tbsp. smoked paprika, 1 tbsp. celery seed, 1 tsp. salt.  You can also add about 4 tbsp. bread crumbs to make them really firm.

Put mixture in fridge for 30 minutes to firm.

Make patties out of mixture and saute in large pan, a few minutes on each side.  They will be delicate to handle.

Serve on a portabella mushroom cap instead of a bun, with your favorite condiments.

Happy allergy free eating!

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One response to “Homemade Veggie Burgers

  1. Pingback: Very Veggie | Balanced Fork, Healthy Life

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