Tomato-Basil White Bean Veggie Burgers
Ingredients
-
⅓
cup
pepitas (or sunflower seeds)
-
⅓
cup
old-fashioned oats
-
2
tbsp
ground flaxseed
-
3
tbsp
water
-
1
15oz can
cannellini beans (drained but not rinsed)
-
½
cup
finely chopped onion
-
½
cup
grated carrot
-
⅓
cup
finely chopped fresh basil
-
⅓
cup
chopped sun-dried tomatoes
-
2
tbsp
liquid aminos (or reduced-sodium soy sauce)
-
2
tbsp
nutritional yeast
-
1
tbsp
extra virgin olive oil
-
1
tbsp
vegan worcestershire sauce
-
1
tsp
minced garlic
-
1
tsp
oregano
-
½
tsp
cumin
-
to taste
salt and freshly ground pepper
-
¾
cup
whole grain breadcrumbs
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread pepitas and oats on the sheet and bake for about 7 minutes until golden.
- Combine flaxseed and water in a small bowl and set aside to gel.
- In a large mixing bowl, mash the beans, leaving some whole, then add onion, carrot, basil, sun-dried tomatoes, liquid aminos, olive oil, worcestershire sauce, garlic, oregano, cumin, salt, pepper, and flax mixture. Stir well.
- Stir in the bread crumbs, oats, and pepitas.
- Form the mixture into 6 tightly-packed patties using wet hands.
- Bake for 15 minutes, flip, and bake for another 15-20 minutes.
- Serve on whole grain buns with desired toppings.
Nutrition Facts (estimated)
Servings
6 patties
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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