Kitchen Sink Veggie Burgers + Grain-Free Flax Bun

This recipe is way, WAY overdue. I made these veggies burgers back in December and completely forgot about them…better late then never I guess! It’s one of those that slipped through the cracks but I couldn’t help but share

Also, I want apologize to the fabulous Cara for making her wait so long for this one. She mentioned veggie burgers were one of her favorite things and I’ve since deprived her for 5 months…shame on me! I hope it was worth the wait

This recipe was born out of desperation. I was without a car for a week after first moving to Montana and I was too much of a baby to walk to the store in the middle of a winter storm. Instead of being lazy and snacking on brownies + chips and salsa, I decided ~~to be creative~~ on a healthier approach while using up a few leftover veggies and canned beans. Thank goodness I did, these were delicious!

I had just made my orange-scented cranberry sauce the day before and this was the perfect topping for these veggie burgers. Along with a generous smear of Vegenaise, fresh spinach leaves and sprouts, this burger was a hearty and satisfying meal. These patties are actually on my to-cook list this week…it’s about time I whipped up another batch!

Cuisine: American

Courses: Lunch

Kitchen Sink Veggie Burgers

1 Patty Ingredients

1 egg or flax egg for vegan (1 tbsp ground flax mixed with 3 tbsp water, let sit for a few minutes)
1 cup cooked black beans
1 cup cooked garbanzo beans
1/2 cup small diced onion
1/3 cup green or red bell pepper, small diced
1/4 cup celery, small diced (can omit or increase the bell pepper if desired)
2 - 3 garlic cloves, minced
1 Tbsp coconut oil, butter, ghee, or Earth Balance, melted
1/4 cup seeds sunflower (I used roasted for extra flavor but raw is ok too)
1 Tbsp gluten free soy sauce, Bragg's liquid aminos or tamari

2 Spice-Binding Mixture

1 tsp chili powder
1/2 to 1 tsp paprika
3/4 to 1 tsp ground cumin
3/4 tsp dried parsley
1/2 tsp crushed red pepper flakes
1/4 tsp celery salt
sea salt and pepper to taste
1/2 cup gluten free rolled oats, ground into a flour
1 Tbsp flaxseed meal
coconut oil/butter/ghee/Earth Balance/olive oil for pan-sauteing

For Serving

Flax bun below OR your favorite gluten free bun or sandwich bread
Vegenaise or mayo
Alfalfa sprouts
Orange-Scented Cranberry Sauce (this completed the meal! or use a sweet and tart chutney)
Fresh spinach leaves or leaf lettuce

Vegan, Grain-Free Flax Bun

1/3 cup + 2 tsp flaxseed meal
dash of sea salt
1/4 tsp to 1/2 tsp seasoning to taste (italian, cajun, southwest, etc)
1 Tbsp chia seed meal (I ground white chia seeds)
1 rounded Tbsp chickpea flour (could sub oat flour)
3/4 tsp baking soda
1/4 tsp apple cider vinegar
2 tsp + 3-4 Tbsp water
1 1/2 tsp olive oil/coconut oil/ grapeseed or Earth Balance melted

Instructions

1
Kitchen Sink Veggie Burgers
- Line a baking sheet with parchment paper and set aside. In a small bowl, combine the spice mixture.
- In a medium mixing bowl, combine egg/flax egg and beans. Mash beans with a fork until chunky (I left some whole beans but this helps keep the patty together).
- Add in remaining patty ingredients and stir to incorporate well.
- Sprinkle in the spice-binding mixture and stir again to combine and evenly distribute until the batter comes together.
- Divide into 6 balls and flatten into patties about 2/3 inch thick and lay on the baking sheet. Refrigerate for 10-15 minutes.
- Meanwhile, preheat large skillet (preferred) over medium heat or oven to 350F.
  
  For Skillet Method: heat a small amount of oil/butter in pan and saute for 5-6 minutes on each side until slightly crispy and lightly browned
  
  For Oven Method: Bake patties at 350F for 14-16 minutes on each side until lightly browned (this method results in a slightly drier patty but is lower fat)
- Assemble the burger by spreading Vegenaise or mayo on bun/sandwich bread. Top with spinach leaves, patty, sprouts, cranberry sauce and enjoy!
Vegan, Grain-Free Flax Bun
- Preheat oven to 350F and line a small baking sheet with parchment paper.
- In a small mixing bowl, combine dry ingredients. Stir in wet ingredients until incorporated
- Spread mixture into a circle onto the prepared baking sheet and bake for 15-20 minutes. Let cool for about 5 minutes, cut in half horizontally carefully, top/fill and enjoy!