I love to make and create different variations of veggie burgers because they are probably the easiest way to add extra veggies and nutrients into any diet. I also love how easy they are for my almost 2 year old son to eat and that my husband still gets the sensation of eating a burger.
As long as you have a few cans of beans sitting in your pantry, you can start creating your own versions of veggie burgers too!
1 can white cannellini beans, rinsed and drained
1 can lentils, rinsed and drained
2 cups cooked grains (I like to use a combination of grains and the Seeds of Change company makes an organic Seven Whole Grains packet that cooks in 90 seconds in the microwave).
1 cup seasoned bread crumbs
1 cup quick cooking oats
1/2 cup nutritional yeast
2 TB dijon mustard
1 TB ketchup
1 cup finely chopped baby spinach
2 TB finely chopped italian parsley
1 tsp garlic salt
1/2 tsp freshly ground pepper
In a food processor, pulse the beans and lentils together so they are 80% smooth. A few whole or half beans left is perfect.
To a large mixing bowl, combine the beans, grains, bread crumbs, oats and nutritional yeast and mix together. Use your hands to ensure optimal combining.
Add the dijon mustard, ketchup, spinach and parsley and mix again to combine.
Finally add the garlic salt and pepper and make sure it all gets evenly distributed. Shape your bean batter into 6 or 7 large patties, or 8-10 small ones.
On a preheated pan set to medium high heat, add a few teaspoons of oil and add your patties (you may need to cook in more than one batch depending on the size of your pan). Cook on each side for about 4-5 minutes or until nicely browned.