Homemade Veggie Burgers
This is a grain-free, gluten-free and dairy-free veggie burger that is not meant to taste like meat. Filled with lots of vegetables and even more flavor, enjoy these on Meatless Monday or any day of the week. They are a little more complicated than some of the other Kale & Chocolate recipes, but the effort is well worth it!
*Makes 10 patties
1 tablespoon extra-virgin olive oil
½ medium head cauliflower, cored & chopped small (about 3 cups chopped)
½ medium yellow onion, chopped small (about 3/4 cup chopped)
1 medium sweet potato, peeled & shredded (about 1-½ cups shredded)
1 celery stalk, peeled & chopped
1 large carrot, peeled & chopped
2 garlic cloves, peeled & chopped
¼ cup sesame seeds
¼ cup sunflower seeds
2 tablespoons ground flaxseed
1 teaspoon ground cumin
½ teaspoon oregano
½ teaspoon sea salt
¼ teaspoon black pepper
1 flax egg (1 tablespoon of ground flax seed soaked in 2 tablespoons of warm water. Let sit for 10 minutes)
Heat olive oil in a large skillet over medium heat. Add the chopped cauliflower, onion, celery stalk, and carrot. Cook until just tender (5-7 minutes). Add the shredded sweet potato and garlic to the pan. Mix veggies thoroughly and then add the cumin, oregano, salt, and pepper. Mix well and allow the veggies to cook for another 5 minutes until tender. Remove pan from heat and allow the veggie mixture to cool.
While the veggies are cooling, in a food processor grind the sunflower and sesame seeds, making sure not to over-process. Pour the seed mixture into a separate bowl and mix in the ground flaxseed. Set aside. Next, place the veggie mixture into the food processor and pulse veggies until all of the larger chunks are gone. Add in the seed/flax mixture and pulse a few more times. Finally, add the flax egg and pulse until mixture is well combined. Be careful not to over-process the mixture.
Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Scoop about ⅓ cup of the mixture into your wet hands and form a ball. Place the ball onto the parchment paper and form into ½ inch thick round patties. (If too moist, stick in freezer for 5 minutes.)
Place the trays into the oven. Remove after 15 minutes and flip carefully with a spatula. Place back into the oven for another 10-15 minutes. Once the burgers are golden brown, remove the pan from the oven and place the burgers on a cooling rack. Let cool for 5 minutes before serving. Store in an airtight container in the refrigerator up to 4-5 days or in the freezer for 1 month.
*Reheat in a toaster oven.