Healthy Veggie Burger
By the wlr team
This is a grain-free, gluten-free, and dairy-free veggie burger that is not meant to taste like meat. Instead, it has a wonderfully distinctive taste so you'll never miss meat burgers again.
- Recipe makes: 8 servings
- Prep time:
- Cook time: 40 mins
- Calories: 137
- 1 sweet potato
- 45g linseeds
- 420g cauliflower
- 90g onions
- 1 celery stalk
- 1 carrot
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 0.5g dried oregano
- 0.5g Pepper, Black, Freshly Ground, Average
- 32g sunflower seeds
- 32g sesame seeds
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Preheat oven to 200°C / Gas Mark 6 / 400°F
- Heat a large pot of water on the stovetop on high heat. Add peeled sweet potatoes and boil until soft (about 10 minutes). Remove from heat, drain, and set aside.
- Soak 1 tbsp ground flaxseed (linseed) with 2 tbsp warm water for 10 minutes to make 1 flax egg.
- Prepare all vegetables. Chop cauliflower into small pieces. Peel and chop onion, celery, carrot, and garlic. Gather all other ingredients (spices and seeds).
- Heat olive oil in a large skillet over medium heat on stovetop. Add the chopped vegetables. Cook for 5-7 minutes, until just tender.
- Add the sweet potato and garlic to the pan. Mix the veggies thoroughly. Add the cumin, oregano, and black pepper. Mix well and allow the veggies to cook for 5 more minutes, until tender. Remove the pan from the heat and allow the veggie mixture to cool.
- While the veggies are cooling, grind the sunflower and sesame seeds in a food processor, making sure not to over-process. Pour the seed mixture into a separate bowl and mix in the ground flaxseeds. Set aside.
- Place the veggie mixture into the food processor and pulse until all the larger chunks are gone. Add in the flaxseed mixture and pulse a few more times. Finally, add the flax egg and pulse until the mixture is well combined. Be careful not to over-process.
- Line two rimmed baking sheets with parchment paper. Form the mixture into 8 balls with your hands. Place the balls on the parchment paper and form into ½-inch thick round patties. If the mixture is too moist to form balls/patties, place the mixture in the freezer for minutes before forming.
- Place the baking sheets into the oven. Remove after 15 minutes and flip the patties carefully with a spatula. Return them to the oven and bake for another 10-15 minutes, until the burgers are golden brown. Remove the baking sheets from the oven, and let the patties cool for 5 minutes before serving. Enjoy!
Store leftover patties in an airtight container in the refrigerator for up to 4 days or in the freezer for 1 month. The patties can be reheated in a toaster oven.
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More Calorie Counted Recipes for Vegetarians
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