In my personal attempt to start eating a more unprocessed diet, I want to start by replacing the products that usually fill our freezer with fully organic, wholesome foods made from scratch; so we know exactly what's in them and we aren't getting any nasty preservatives or additives that we don't need to be eating.
Usually we have tons of store bought veggie burgers, vegan sausage, and other vegan meats to heat up and make in short notice if we don't feel like making a full fledged meal. But a good solution to this.. is when you ARE in the mood to do some cooking, cook in bulk and freeze your foods for future meals in a hurry. One thing I have always wanted to make myself and have easily on hand is homemade veggie burgers. I was searching some of the recipes on onegreenplanet.org (my absolute favorite website) which has endless recipes of creative veggie burgers. I have future plans to make some fun and flavorful burgers, including butternut squash black bean burgers (especially now that butternut squash is just starting to be in season!), and have some amazing ideas for the fall including pumpkin burgers of all kinds! I will of course blog about all the crazy combinations that I try. In the mean time I needed inspiration as to where to start for my first homemade burgers, and I chose the Jolly Green Giant Burgers I found on one green planet's website. The original recipe is here, but I changed just a few things depending on my own liking and what we had on hand. I definitely didn't have everything for the "sauce" so I just made a delicious and creative homemade guac of my own instead to use as a topping for the burgers. Enjoy!
Ingredients:- ½ of mixed nuts & seeds of your choice (I used almonds, brazil nuts, cashews, pumpkin seeds, & sunflower seeds)- 1 cup of cooked edamame beans - 1 can of drained and rinsed chickpeas - 1 cup of fresh organic kale- 1 cup of fresh organic parsley- 1 cup of fresh organic basil- 4 cloves of garlic or 1-2 teaspoons of garlic paste- 1 sautéed small onion- 1 lime or lemon's worth of zest- 2 tablespoons of flour of your choice (I used almond flour, you can also use wheat, coconut, chickpea, etc.)- 3 tablespoons of nutritional yeast- 1 tablespoon of olive oil- 1 teaspoon of mustard of your choice (I used honey mustard)- 1 teaspoon of sea salt (use less if your nuts were salted)Sauce/topping ingredients:- 2 avocados- ½ cucumber- juice of 1 lime or lemon- dash of black pepper- pinch of garlic- dash sea salt- small handful of fresh mint leavesDirections:Put nuts, edamame, chickpeas, parsley, basil, kale, onion, & garlic into a food processor and blend well.
Transfer to a bowl and mix in zest, flour, nutritional years, olive oil, mustard, & salt. Stick bowl in the fridge for 30 minutes.While burger mix is solidifying, you can make your guac by blending together all of the "sauce/topping" ingredients. Shape burgers into patties of any size or thickness you want (recipe calls for 6 that are each ½ inch thick but we chose to make them smaller so we could get a lot more!) and cook for 5 minutes on each side in an olive oil drizzled skillet. Each side should be browned and you'll know they are done.Top with the guac, and serve on whole wheat buns, sprouted toast, a bed of lettuce or green cabbage (to make a wrap), or by itself. We enjoyed ours with a side of cucumbers!
Usually we have tons of store bought veggie burgers, vegan sausage, and other vegan meats to heat up and make in short notice if we don't feel like making a full fledged meal. But a good solution to this.. is when you ARE in the mood to do some cooking, cook in bulk and freeze your foods for future meals in a hurry. One thing I have always wanted to make myself and have easily on hand is homemade veggie burgers. I was searching some of the recipes on onegreenplanet.org (my absolute favorite website) which has endless recipes of creative veggie burgers. I have future plans to make some fun and flavorful burgers, including butternut squash black bean burgers (especially now that butternut squash is just starting to be in season!), and have some amazing ideas for the fall including pumpkin burgers of all kinds! I will of course blog about all the crazy combinations that I try. In the mean time I needed inspiration as to where to start for my first homemade burgers, and I chose the Jolly Green Giant Burgers I found on one green planet's website. The original recipe is here, but I changed just a few things depending on my own liking and what we had on hand. I definitely didn't have everything for the "sauce" so I just made a delicious and creative homemade guac of my own instead to use as a topping for the burgers. Enjoy!
Ingredients:- ½ of mixed nuts & seeds of your choice (I used almonds, brazil nuts, cashews, pumpkin seeds, & sunflower seeds)- 1 cup of cooked edamame beans - 1 can of drained and rinsed chickpeas - 1 cup of fresh organic kale- 1 cup of fresh organic parsley- 1 cup of fresh organic basil- 4 cloves of garlic or 1-2 teaspoons of garlic paste- 1 sautéed small onion- 1 lime or lemon's worth of zest- 2 tablespoons of flour of your choice (I used almond flour, you can also use wheat, coconut, chickpea, etc.)- 3 tablespoons of nutritional yeast- 1 tablespoon of olive oil- 1 teaspoon of mustard of your choice (I used honey mustard)- 1 teaspoon of sea salt (use less if your nuts were salted)Sauce/topping ingredients:- 2 avocados- ½ cucumber- juice of 1 lime or lemon- dash of black pepper- pinch of garlic- dash sea salt- small handful of fresh mint leavesDirections:Put nuts, edamame, chickpeas, parsley, basil, kale, onion, & garlic into a food processor and blend well.
Transfer to a bowl and mix in zest, flour, nutritional years, olive oil, mustard, & salt. Stick bowl in the fridge for 30 minutes.While burger mix is solidifying, you can make your guac by blending together all of the "sauce/topping" ingredients. Shape burgers into patties of any size or thickness you want (recipe calls for 6 that are each ½ inch thick but we chose to make them smaller so we could get a lot more!) and cook for 5 minutes on each side in an olive oil drizzled skillet. Each side should be browned and you'll know they are done.Top with the guac, and serve on whole wheat buns, sprouted toast, a bed of lettuce or green cabbage (to make a wrap), or by itself. We enjoyed ours with a side of cucumbers!
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