This week has been an exciting one. First, I finally posted my caramel apple pull-apart bread, after unexpectedly taking a week (or more? :p ) off for family vacation.
Then, I landed my first little work-from-home job (besides this blog). It’s not a big, in-your-face, making-6-digits (far from it, actually) kind of job, but it’s a part-time job. From home. So, I’m happy and very grateful.
Everybody knows that if your happy, and you know it, you make veggie burgers. It’s just…science.
Maybe it’s the colors or the bright flavors. Or may it’s the high that I get from knowing that I’m eating 50 billion different vegetables at one fell swoop. I dunno, but to me, there’s just something about veggie burgers that screams joy and celebration.
Admittedly, making veggie burgers–especially ones with crazy long ingredient lists–can take a little time. The recipe itself is simple enough, but I always do everything the slow way. Chopping all these veggies super finely by hand can take a little time for a person like me with novice to no knife skills. I recommend making a double or triple batch and using a food processor to speed up the process. Believe me, though, these puppies are well worth your time and effort.
And then, to spice things up, make ’em into cute little sliders to knock the socks off of yer guests. Or use them for dinner at home, or a picnic, or your kid’s school lunch, or your work lunch.
I may or may not have just eaten a veggie burger slider for breakfast. I’ll leave you to decide.
“O give thanks unto the LORD; for he is good; for his mercy endureth for ever.” 1 Chronicles 16:34 (King James Version)
Vegan Veggie Burgers
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/3 cup finely diced mushrooms
- 1 1/2 clove fresh garlic
- 1 tablespoon extra virgin olive oil (plus a few more tablespoons for pan-frying.)
- 1/3 cup cooked chickpeas I used canned.
- 1/3 cup finely diced green beans I used the frozen kind, thawed.
- 1/2 cup quick oats
- 1/4 cup diced black olives
- 2 tablespoons diced artichoke hearts I used the canned variety.
- 2 tablespoons Panko bread crumbs
- 1 tablespoon cornstarch I use organic/non-GMO.
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon paprika
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground sage
- 1 teaspoon nutritional yeast flakes
- 1 pinch salt or to taste
- 1 pinch ground cayenne pepper optional
- 2 tablespoons gluten flour a.k.a. vital wheat gluten
- 3 tablespoons water
- 1/2 teaspoon soy sauce or Bragg’s liquid aminos
- In a medium skillet, saute your onion, bell pepper, mushrooms, and garlic in 1 tablespoon of extra virgin olive oil, just until your mushrooms have cooked down, and your onions are soft.
- Meanwhile, mash your garbanzo beans. I have done this with my hands in a bowl and with a small food processor. Either method works just fine and doesn’t take long at all.
- In a medium mixing bowl, combine mashed chickpeas with sauteed onion, garlic, mushrooms, and bell pepper.
- Add remaining ingredients (except water and soy sauce) to your mixing bowl. Make sure all of your dry seasonings are well incorporated with gluten flour and other ingredients before adding your water and soy sauce. (Feel free to use your hands.) This will ensure that all of your seasonings are distributing evenly throughout the patties before the water activates your gluten flour and makes mixing more difficult.
- Add water and soy sauce to your mixing bowl and use your hands to form either 4 large patties, or 8 smaller slider patties.
- In a clean skillet, heat about 1 1/2 – 2 tablespoons (or a little more, if needed) of extra virgin olive oil on medium to medium-high heat for about 30 seconds. Fry your patties for about 1 minute on each side, or until golden brown.
- Serve immediately on your favorite burger buns with all the trimmings.