Although I don't eat meat, the smell of someone grilling outside makes my mouth water. That warm-weather aroma brings me to crave something else, though -- veggie burgers.
I used to live off veggie burgers that I would buy in the store. They were a healthy source of protein and accompanied many of the salads and sandwiches that I'd bring to work. Now, I have more fun making my own -- without the soy or wheat that is typically found in veggie burgers.
Maine-based Stonewall kitchen!) and organic ketchup were a must on Andrew's sandwich. It's pretty rare that we have mustard and ketchup in the house, so it was a serendipitous event.
It was so hearty and full of flavor. If you're not a fan of bread, these would be great broken up into a salad or stir-fry, in a gluten-free wrap or as a vegetarian way to have bolognese sauce.
Veggie Bean Burgers
- 2 tablespoons ground flax seeds
- 1/4 cup almonds
- 2 1/2 cups of black beans, pre-cooked (drained if you're using canned beans)
- 1/2 cup plus 2 tablespoons gluten free oats (you could probably substitute cooked quinoa here, too)
- 3 large kale leaves
- 1 large carrot, diced
- 2 large mushrooms, broken into small pieces
- 1 tablespoon salt
- 2 tablespoons ketchup
- 1 tablespoon ginger
- 1 tablespoon cumin
- 3 cloves or garlic, diced
- 1/2 onion, sliced
- 1/2 cup rice flour