Veggie Burgers

What’s for dinner tonight? “woot woot” Homemade, decadent veggie burgers. These suckers are so easy and so full of flavor. I’ve made many different types of veggie burgers and some of them are time consuming and lacking flavor. These however, or quite tasty, super easy and you can make ahead of time AND even freeze them for later use. They make 12 large burgers, great for making a double batch to freeze for quick last minute meals.

As you know I enjoy a bit of a spice to my food. Easily omit the spice if you are one who prefers otherwise. :)

Ingredients:

  • 2 cups spinach
  • 2 large carrots
  • 1 red pepper
  • 1 garlic clove, minced
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp salt & pepper
  • 1 tsp cayenne pepper (omit if you prefer no spice)
  • 2 oz (½ can chopped chilies)
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 3 green onions, chopped
  • 1 can hominy, drained
  • 1 can diced Italian tomatoes
  • 2 cups Oats
  • 1/3 cup flour
  • Whole wheat buns
  • Toppings/condiments for burger

In a food processor toss spinach, carrots, red pepper, minced garlic, onion powder, garlic salt, cayenne pepper and chilies.

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Puree until pretty chunky. (Depending on the size of your food processor you may be able to fit everything in at once. Mine it 8 cups and I still have to puree a bit to add the remainder of ingredients)

Add in parsley, cilantro, onions, hominy, and diced tomatoes. Puree until well blended.

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In a large bowl, fold in rolled oats and flour. Mix well.

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In a greased 9×13 pan form your patties and place 6 large burgers in the pan.

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Bake at 450 for 25 minutes.

Broil for an additional 2-3 minutes to crisp them up a bit.

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I made a chipotle mayo sauce:

  • ¼ cup mayo
  • 2 tbsp blue cheese dressing
  • ½ tsp sriacha

*If freezing, allow to cool 100% before placing them into a Ziploc, airtight bag.

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Served with onions, pickles, spinach, pepper jack cheese and chipotle mayo sauce (ingredients above)

Serve on homemade hamburger buns.

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