Back in the day I used to be vegan. Well, fist I was vegetarian THEN vegan then vegetarian again. There were a lot of things I loved about it but veggie burgers were high on the list
Maybe the top of the list, who knows?
The thing is that they are expensive to buy. I used to get the mix, which is a little more affordable, but still the cost bothered me and I could never get the flavor just the way I liked.
What to do?
Yeah, I came up with my own. Once you pan fry one of these (do not put it on the grill!) and put it on a homemade hamburger bun with catsup, mustard, pickles, tomato, lettuce, and onions you will be amazed at how addictive it is. I won’t say that it is just like a hamburger; it’s not. It is yummy on its own, though, and will really help stretch that grocery budget.
You can easily adjust the ingredients to make it gluten free or allergy friendly. Just substitute with other similar ingredients in the same proportions. Keep the mix in a tightly covered jar in a cool dry place.
You can make up a batch of the mix and use it as needed. It takes less than 20 minutes to make and is low fat with plenty of healthy whole grains and fiber. Add a slice of pepper jack cheese to it for hamburger perfection.
I was wondering if this could be ground in a regular food processor, and if I can sub the peanuts and almonds could be substituted for raw sunflower seeds due to nut and peanut allergies. Thanks so much! This recipe looks delish and so handy.
So do you grind up the chickpeas, black beans and lentils without cooking them first? Isn’t this a strain on a blender? I mean, dried beans are hard as rocks.
Amazing recipe! I was tired of scouring the web for veggie burger recipes and finding only ones that had canned beans (I like to avoid preservatives) – and almost gave up when I found this lovely recipe. I was a bit wary of how the dried grains would turn out, and what would happen without an emulsifier, but it was fabulous. I used a grain grinder for the beans, and added spices as per my cabinet. The taste and texture were great and this is getting written in my permanent recipe notebook – thanks so much!
I do have a question – do you know the difference in digestion/nutrient absorption with these dried grains versus when they are cooked?
Naomi, I don’t know… but I always assumed that the beans were cooked by the boiling water – somewhat like instant oatmeal would be…so it shouldnt be that much different. Glad you liked it!
I was wondering if you knew the fiber amounts in this recipe. I do a lot of cooking for people who do WWPP and they asked for the fiber. Thanks. These “burgers” are really good. Being a beef lover I was skeptical.
Chris – I just checked and it is 7.3 grams of fiber for one serving or 1/12 of the recipe. I use this nutrition calculator – you might find it helpful in the future. http://caloriecount.about.com/cc/recipe_analysis.php
Wow, what a great idea! I seriously have to try this!
Elle,
Don’t be afraid to play with the ingredients………. as long as the proportions are right you’re good.
these look perfect!
They are fabulous!
Sounds yummy! I have been looking for a good veggie burger!
I really like these and you can keep the mix on hand, which makes them even easier.
I was wondering if this could be ground in a regular food processor, and if I can sub the peanuts and almonds could be substituted for raw sunflower seeds due to nut and peanut allergies. Thanks so much! This recipe looks delish and so handy.
Sure..
So do you grind up the chickpeas, black beans and lentils without cooking them first? Isn’t this a strain on a blender? I mean, dried beans are hard as rocks.
Yes, you grind them while dried — you don’t cook them. It has never bothered my blender but I suppose you could also use your grain grinder.
Amazing recipe! I was tired of scouring the web for veggie burger recipes and finding only ones that had canned beans (I like to avoid preservatives) – and almost gave up when I found this lovely recipe. I was a bit wary of how the dried grains would turn out, and what would happen without an emulsifier, but it was fabulous. I used a grain grinder for the beans, and added spices as per my cabinet. The taste and texture were great and this is getting written in my permanent recipe notebook – thanks so much!
I do have a question – do you know the difference in digestion/nutrient absorption with these dried grains versus when they are cooked?
Naomi, I don’t know… but I always assumed that the beans were cooked by the boiling water – somewhat like instant oatmeal would be…so it shouldnt be that much different. Glad you liked it!
I was wondering if you knew the fiber amounts in this recipe. I do a lot of cooking for people who do WWPP and they asked for the fiber. Thanks. These “burgers” are really good. Being a beef lover I was skeptical.
Chris – I just checked and it is 7.3 grams of fiber for one serving or 1/12 of the recipe. I use this nutrition calculator – you might find it helpful in the future. http://caloriecount.about.com/cc/recipe_analysis.php
This is very interesting. However I’d rather not use baking soda. Is it really necessary? Do you know of a substitute? Thank you.
I think it adds a little lightness to the burgers but you probably dont need it
Just made up a double batch to keep a bulk container on the fridge for quick lunches! Fantastic recipe! Thanks so much for posting. Made my day!
I am glad that you like it!