How do you define a classic veggie burger? For me, it is one topped with lettuce, tomato and ketchup.
One that has a bit of a bite; a mouthful of flavor & goodness. A burger that when you take a bite you can’t help but have ketchup on your chin. This burger was that veggie burger for me – a classic.
The ingredients are probably far from classic, but they worked for me.
Freshly grated carrot, gluten free oats, mushrooms, walnuts, sunflower seeds, garlic & dates make their way into a mighty fine burger. Even the green carrot top is added for a little zing- did you know carrots are part of the parsley family? The tops are edible and are awesome tossed in salads and used in place of parsley.
All the ingredients are tossed in a food processor and whirled until combined & shredded to the consistency specific to your tastes – beware though a chunky veggie burger may not hold together as well as a more finely shredded one. The mix is formed into 4 patties – easy.
Everything about these veggie burgers tasted like summer.
Hearty & filling. The best part. They grilled really well. Another great thing about these burgers, they are super easy to throw together. I love summertime recipes that take minimal effort to prepare and cook. More time for cocktails & friends!
1 large carrot & green top
(if you don’t have carrot greens substitute with parsley or spinach)
Place all ingredients in a food processor fitted with an s blade. Process until ingredients are finely shredded and mixture comes together. Remove the blade and form 4 patties, about a half cup of mixture per pattie.
In a medium fry pan, over medium high heat drizzle about a tsp of canola oil in the pan. Pan fry each burger until golden brown on each side.
Bake in a pre heated 350* oven for 10 minutes – or cook directly on the grill.
If cooking on the grill, either brush the grates/burger with additional oil or grill burger on tin foil.
Serve on a vegan whole grain bread with your favorite toppings!
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