I have been wanting to make some veggie burgers for some time. Most of the ones I have had seem to have a predominant Southwestern flavor, which is okay, yet I like a little variety in flavor. Also, they always seem to fall apart. These burgers are perfect. They have a wonderful flavor and they do not crumble like most veggie burgers.
These would be great to make up in a double batch and freeze some patties for later use. That is my plan.
This recipe was inspired by the How Not to Die Cookbook. If you use Dr. Greger’s app to check off your nutrients this recipe will give you 6 checkmarks, which goes to show you this is a very nutritious veggie burger.
“I would eat these again”, that is a quote from my omnivore husband. A happy dance is going on in my head right now.
Note: This recipe makes 4 generous veggie burger patties.
- 1 c rolled oats
- 1/2 c walnuts, pieces
- 1/4 tsp turmeric
Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.
- 1/2 onion, large, diced
- 1/3 c mushrooms, sliced
- 1 15oz. can, black beans, drained, rinsed
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tbsp flaxseed, ground
- 2 tsp miso paste
- 2 tsp All-purpose Seasoning
- 1 tsp Smokey Southwestern Seasoning
Add the remaining ingredients to the oat mixture.
Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 1 tbsp of water at this point so the patties would hold together (If the mixture is too wet add a little more oats).
Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. This helps the patties to solidify and hold their shape.
Preheat oven to 375 degrees. Bake burgers for 25 minutes, until they are brown. Turn patties over about halfway through the baking time.
Serve. Eat. Enjoy.