YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp grounded flax seeds + 6 tbsp water (as “eggs”)
- 1 can choice of beans (mashed) - I used borlotti beans
- 2 pieces sun dried tomato (dehydrated then finely diced)
- ½ onion (diced)
- ¼ carrot (finely diced)
- 3 pieces choice of mushrooms (diced)
- 1 stalk celery (finely diced)
- ¼ red bell pepper (finely diced)
- ¼ cup breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika powder
- Salt & pepper (to taste)
- Handful of choice of nuts or seeds (roughly chopped) - I used pumpkin seeds
- 6 burger buns (toasted)
- Choice of sauce: Dijon mustard/ ketchup/ vegan mayo
- Lettuce leaves
- Tomato (slices)
- Oil (for frying)
Directions
1. Before making your own vegan patties, start by preparing your grounded flax seeds first with the water so that it’ll take the time to combine and become your vegan “egg”. (If you don’t have prepackaged grounded flax seeds, you can simply process some whole flax seeds in a high speed blender. I also like keeping them in the freezer or fridge to keep them fresh)
2. In a big mixing bowl, mash your beans after draining out the bean liquid until smooth (feel free to leave it chunky if you prefer)
3. Add in your diced veggies (sun dried tomato, carrot, celery, red bell pepper, onion and mushrooms)
4. Then combine in your dry ingredients (breadcrumbs, garlic powder, paprika powder, salt, pepper and your choice of nuts or seeds)
5. Use ½ cup as your patty measurement. This makes 6 patties when flatten each.
6. Set in fridge to firm while you tidy up and prepare for your fillings (lettuce, tomato, sauces)
7. On a heated pan, drizzle some oil to pan fry your patties until charred on both sides.
8. Toast your burger buns and assemble your very own vegan garden burger! Enjoy 🙂
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Photo: Bel Faustino
