Ingredients
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For the burgers:
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1 cup rolled oats (not instant)
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1/2 cup sunflower seeds, hemp seeds, or any combination thereof
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1/2 cup pumpkin seeds, sesame seeds, chia seeds, or any combination thereof
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1/4 cup nutritional yeast
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1 tsp smoked paprika
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1/4 tsp black pepper
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1/4 tsp cayenne pepper (or more to taste)
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Salt, to taste
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Water, as needed
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Optional Ingredients:
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For added moisture and binding power:
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1 mashed medium banana (about 1/4 cup)
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1 tablespoon maple syrup or agave nectar
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1 tablespoon flaxseed meal + 3 tablespoons water mixture
Directions
Subtitle: Budget-friendly, Gluten-free, High-protein, Raw (until you cook the burgers), Seasonal, Soy-free, Spicy, Superfood, Whole food plant-based, Zero waste!
Description: Embrace the rich flavors and diverse ingredients from around the world without leaving your kitchen! These vegan, gluten-free, high-fiber, and protein-packed patties are perfect for your next backyard BBQ, picnic, or game night.
Ingredients:
For the burgers:
1 cup rolled oats (not instant)
1/2 cup sunflower seeds, hemp seeds, or any combination thereof
1/2 cup pumpkin seeds, sesame seeds, chia seeds, or any combination thereof
1/4 cup nutritional yeast
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne pepper (or more to taste)
Salt, to taste
Water, as needed
Optional Ingredients:
For added moisture and binding power:
1 mashed medium banana (about 1/4 cup)
1 tablespoon maple syrup or agave nectar
1 tablespoon flaxseed meal + 3 tablespoons water mixture
Instructions:
1. Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, whisk together all the dry ingredients for the burgers until well combined. Add enough water to form a soft but slightly sticky dough. If using a blender, process all the dry ingredients until they resemble coarse breadcrumbs, then add the water and pulse just until a ball forms.
3. Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a burger patty about 1/2 inch thick. Place the burgers on the prepared baking sheet, cover them loosely with plastic wrap, and refrigerate while preparing the sauce.
For the sauce:
1/4 cup store-brand tomato ketchup
1/4 cup store-brand barbecue sauce
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
1. Combine all the sauce ingredients in a small bowl. Mix well. Taste and adjust seasonings as desired.
For assembling:
Your favorite whole grain buns or wraps (such as Ezekiel brand)
Lettuce leaves, sliced tomatoes, red onion, pickles, jalapeños, avocado, etc. (optional)
Cooking the burgers:
4. Remove the patties from the fridge and let sit at room temperature for about 10 minutes before cooking. This will help them cook evenly.
5. Heat a large nonstick pan over medium heat. Add a few drops of water to the pan. If the water dances, your pan is hot enough. If not, wait a minute or so before proceeding.
6. Brush both sides of the burgers with a little bit of oil (just enough to coat the bottom side). Cook for about 3-5 minutes per side, or until golden brown and crispy on the outside. Flip carefully with a spatula.
7. Transfer the cooked patties to the preheated oven and bake for another 10-12 minutes, or until firm and heated through.
Serving suggestions:
8. Assemble the burgers onto the bottom halves of your buns. Slather with your favorite homemade or store-bought vegan mayo if desired. Top with fresh lettuce, tomato, onion, pickles, jalapeños, avocado, and any other toppings you like. Serve immediately
Steps
|
1
Done
|
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. |
|
2
Done
|
In a large bowl, whisk together all the dry ingredients for the burgers until well combined. Add enough water to form a soft but slightly sticky dough. If using a blender, process all the dry ingredients until they resemble coarse breadcrumbs, then add the water and pulse just until a ball forms. |
|
3
Done
|
Divide the dough into four equal portions. On a lightly floured surface, roll each portion into a burger patty about 1/2 inch thick. Place the burgers on the prepared baking sheet, cover them loosely with plastic wrap, and refrigerate while preparing the sauce. |
|
4
Done
|
Combine all the sauce ingredients in a small bowl. Mix well. Taste and adjust seasonings as desired. |
|
5
Done
|
Remove the patties from the fridge and let sit at room temperature for about 10 minutes before cooking. This will help them cook evenly. |
|
6
Done
|
Heat a large nonstick pan over medium heat. Add a few drops of water to the pan. If the water dances, your pan is hot enough. If not, wait a minute or so before proceeding. |
|
7
Done
|
Brush both sides of the burgers with a little bit of oil (just enough to coat the bottom side). Cook for about 3-5 minutes per side, or until golden brown and crispy on the outside. Flip carefully with a spatula. |
|
8
Done
|
Transfer the cooked patties to the preheated oven and bake for another 10-12 minutes, or until firm and heated through. |
|
9
Done
|
Assemble the burgers onto the bottom halves of your buns. Slather with your favorite homemade or store-bought vegan mayo if desired. Top with fresh lettuce, tomato, onion, pickles, jalapeños, avocado, and any other toppings you like. Serve immediately |
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