Very-Veggie Burgers


Almost all the vegan and vegetarian friends I know LOVE a good veggie burger, but the ones you buy in a grocery store are usually full of fillers…

…Sooo we decided to make one of our own, from scratch.

You can easily replace any of the vegetables that we used, for a different vegetable of your choosing.  Some people might think that carrots was a weird choice, but it is what was in the fridge and so in the recipe it went.

If you decide to try a new variation on this recipe, send us a note and let us know how it turned out!

Happy cooking!

Very-Veggie Burgers

  • Servings: 8-10
  • Difficulty: Easy
  • Print

Very-Veggie Burgers

Ingredients:

4 large red potatoes
1 medium carrot
1 zucchini
1/2 yellow pepper
1/2 red pepper
1/2 small onion
1/4 cup fresh flat-leaf parsley
3 garlic cloves
1/4 cup flour
1 cup seasoned bread crumbs
1 Tbsp. sea salt
1/2 tsp. fresh ground black pepper
2 Tbsp. ground flaxseed
6 Tbsp. water
3 Tbsp. safflower oil

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In a small bowl combine the ground flaxseed meal and water and let sit for 5 minutes.

In a food processor, shred the potatoes, carrot, zucchini, yellow & red pepper, onion, parsley and garlic.

Using a strainer or cheese cloth, strain as much moisture out of the veggie mixture as possible. If the veggie mixture is too wet, it will not hold together while cooking.

Once the veggie mixture is strained, add in the flour, bread crumbs, salt and pepper, and flaxseed with water, stir to combine.

Form the dough into small, palm sized balls and then press into patties.

In a skillet over medium-low heat, fry the veggie patties in safflower oil for 5-7 minutes, flip and cook an extra 3-6 minutes or until golden brown.

Transfer the veggie patties onto a cooling rack and allow to cool for 5 minutes.

Throw your burger on a bun and add your favorite burger toppings.  Our favorite toppings are caramelized onions, avocado, fresh tomato and a sweet pickle.  Yummmmmy!

Enjoy!!

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