Kitchen Sink Veggie Burgers + Grain-Free Flax Bun

May 24, 2012 at 6:30 am 11 comments

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!

Kitchen Sink Veggie Burgers 

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 sunflower seeds (I used roasted for extra flavor but raw is ok too)
1 Tbsp gluten free soy sauce, Bragg’s liquid aminos or tamari

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

Directions

1. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the spice mixture.
2. 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).
3. Add in remaining patty ingredients and stir to incorporate well.
4. Sprinkle in the spice-binding mixture and stir again to combine and evenly distribute until the batter comes together.
5. Divide into 6 balls and flatten into patties about 2/3 inch thick and lay on the baking sheet. Refrigerate for 10-15 minutes.
6. 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)
7. Assemble the burger by spreading Vegenaise or mayo on bun/sandwich bread. Top with spinach leaves, patty, sprouts, cranberry sauce and enjoy!

As for the flax bun, this was an experiment that needs a little tweaking. This bun is a little crumbly…ok, a lot crumbly due to the lack of eggs or gums. While very yummy, this one is a work in progress if you are looking for a “typical” bread that holds up well. I wound up eating this burger with a fork and knife but I enjoyed every last bit!

Vegan, Grain-Free Flax Bun 

Ingredients

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

 Directions

1. Preheat oven to 350F and line a small baking sheet with parchment paper.
2. In a small mixing bowl, combine dry ingredients. Stir in wet ingredients until incorporated.
3. 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!

Makes 1 bun

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Entry filed under: Breads, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegan, Vegetarian. Tags: , , , , , , , , , , .

Tangy Orange Pomegranate Smoothie Bowl Celery Root Fries

11 Comments Add your own

  • 1. monsterscircus  |  May 24, 2012 at 7:45 am

    Very cool Combination and recepies! Thank you so much for sharing!

    Reply
  • 2. Heather  |  May 24, 2012 at 9:57 am

    I would say your timing is perfect! I love “out of desparation, the kitchen is pretty much bare” recipes, this is totally a homerun!

    Reply
  • 3. Kristina  |  May 24, 2012 at 11:43 am

    …and yes, if there was a snowstorm here today, I could still make these! both recipes sound great – bookmarked!

    Reply
  • 4. Anna's Adventures in Health  |  May 24, 2012 at 2:32 pm

    This recipe is perfect for my gluten-free and vegan experimentation!

    Reply
  • 5. Martine  |  May 24, 2012 at 3:06 pm

    Can’t wait to make these. Thanks for sharing!

    Reply
  • 6. Heidi @ Food Doodles  |  May 24, 2012 at 3:44 pm

    I was just thinking I need to whip up some veggie burgers. I haven’t had any in so long! You’ve inspired me – these look delicious!

    Reply
  • 7. Celery Root Fries « Natural Noshing  |  May 26, 2012 at 6:53 am

    [...] goes along with burgers? Fries of course! I made a batch of my Kitchen Sink Veggie Burgers last night and tried out a new veggie — celery root or celeriac…and in the form of [...]

    Reply
    • 8. gamerwife  |  May 29, 2012 at 7:41 am

      Yum! I’m trying to cut down the gluten in my diet so I can’t wait to try those flax buns.

      Reply
      • 9. naturalnoshing  |  May 30, 2012 at 12:59 pm

        I hope you enjoy them!

  • 10. gamerwife  |  May 31, 2012 at 9:31 am

    I made them last night, but I think I overdid it with the baking soda, they had kind of a metallic taste. I’ll try them again a different leavener to see if I get better results.

    Reply
  • 11. This Week’s Menu « Gamerwife  |  June 4, 2012 at 7:35 am

    [...] Wednesday I made some Sweet Potato Burgers to go with Natural Noshing’s Grain Free Flax Buns. I don’t know what I did, but they seemed to have a sort of “metalic” taste. [...]

    Reply

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