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Tomato Basil Veggie Burgers

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 patties 1x
  • Cuisine: Main Meals

Description

These flavorful, firm Tomato Basil Veggie Burgers are packed with protein and fiber for a tasty meal the whole family will enjoy!


Scale

Ingredients

  • 1/3 cup pepitas (or sunflower seeds)
  • 1/3 cup old-fashioned oats
  • 2 tbsp ground flaxseed + 3 tbsp water
  • 115oz can canellini beans (any bean will work), drained but not rinsed
  • 1/2 cup finely chopped onion
  • 1/2 cup grated carrot (I use the bagged kind)
  • 1/3 cup finely chopped fresh basil, packed
  • 1/3 cup chopped sun-dried tomatoes
  • 2 tbsp liquid aminos (or reduced-sodium soy sauce, sub tamari for gluten-free)
  • 2 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1 tbsp vegan worcestershire sauce
  • 1 tsp minced garlic
  • 1 tsp oregano
  • 1/2 tsp cumin
  • Salt and freshly ground pepper, to taste
  • 3/4 cup whole grain breadcrumbs (use certifie gluten-free if necessary)

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a Silipat.
  2. Place pepitas and oats on baking sheet and bake for about 7 minutes or until golden and fragrant.
  3. Place flax and water in a small bowl, stirring to combine. Set aside to gel.
  4. Place beans in a large mixing bowl. Use a potato masher or fork to mash well, leaving some beans whole. Add in onion, carrot, basil, sun-dried tomatoes, liquid aminos, olive oil, worcestershire sauce, garlic, oregano, cumin, salt, pepper, and flax mixture. Stir well.
  5. Stir in bread crumbs, oats and pepitas.
  6. Using wet hands, form mixture into 6 tightly-packed patties.
  7. Bake for 15 minutes and then flip and bake another 15-20 minutes.
  8. Serve on whole grain buns with your favorite toppings. I like tomato, onion, avocado, ketchup, and mustard!

Notes

Adapted from Oh She Glows’ Perfect Veggie Burger