Crunchy Burger Patties

Sep 22 2011 by
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I’ve never been a big meat eater.  Veggies have always been more of my thing.  But when we decided to switch to a plant-based diet I kept thinking about all the meals that I would be giving up.  Burgers, lasagna, sweet and sour chicken, omelets, etc.  There was definitely a voice in the back of my head questioning whether or not we could really do this.  Then I took a bite of these burgers and I never heard from that voice again!  Best. Burgers. Ever!  This was one of the first meals I made after we gave up animal based foods and there were no leftovers!  My whole family of picky eaters loved them!  I made them a few days later and made a bigger batch this time.  We ate them throughout the week for lunch and I even put a few in the freezer for when I need a quick meal and have no time to cook.  Give them a try – you won’t be sorry!

~Sarah

Ingredients:

  • 1/2 a medium onion, diced
  • 2 – 3 cloves garlic, minced
  • 1 tbsp ground flax
  • 3 tbsp lukewarm water
  • 1 cup old fashioned rolled oats
  • 1/2 cup Homemade Breadcrumbs
  • 1 cup grated carrot (or 1/2 cup grated carrot and 1/2 cup finely chopped broccoli)
  • 1 cup cooked lentils, mashed
  • 1 – 2 tbsp oregano
  • 1/2 cup almonds, crushed (place almonds in a plastic zip bag, seal and using a hammer or meat tenderizer, crush almonds until you have a coarse consistency)
  • 1/2 cup pumpkin seeds
  • 1 tbsp extra virgin olive oil or Garlic Gold Oil plus extra for frying
  • 2 tbsp low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp parsley
  • sea salt and pepper to taste
  • Homemade Hamburger Buns or your favorite hamburger buns

Preparation:

  1. In a small bowl mix together the ground flaxseed and 3 tbsp lukewarm water.  Let sit for 5 minutes.
  2. In a large skillet, sauté onions and garlic in olive oil until onions are a nice golden brown.
  3. In a blender or food processor (or even a magic bullet), add the oats and pulse until you have a flour consistency.

    Add all the ingredients to a large bowl and mix well

  4. Place all ingredients (including oat flour and flax mixture) into a large mixing bowl and stir well.

    Using your hands form dough into 8-10 patties

  5. Using your hands, shape the dough into patties. Pack dough as tightly as possible.  This recipe yields 8-10 patties.

    Fry burgers in skillet until they are golden brown on each side

  6. Using the same skillet that you cooked the onions in add a tbsp of olive oil and heat on high heat.  Add as many burgers to the skillet as will fit and cook on medium heat for about 5 minutes each side.  (You can also bake these burgers in the oven at 350 degrees for 25-30 minutes, flipping halfway through.)
  7. Repeat with the remaining burgers until all have been cooked.
  8. Place burgers on hamburger buns and top with your choice of toppings.

Nutritional Info:

Makes about 8-10 patties.

Serving size 1 patty.

Nutrients per serving: Calories: 133, Cal. from Fat: 45.5, Total Fat: 5g, Sat. Fat: .5g, Carbs: 17g, Fiber: 4g, Sugars: 2g, Protein: 5.5g, Sodium: 172mg, Chol: 0mg

Notes:

I like to make these burgers in a big batch, fry them up and then pop them in the freezer.  When ready to use, remove from the freezer and place on a baking sheet.  Bake in the oven at 350 degrees for 15-20 minutes or until heated all the way through.

You can also store them in an airtight container in the fridge for up to 1 week.

If you follow a gluten free diet make sure to use gluten free hamburger buns and use gluten free bread when making your Homemade Breadcrumbs.

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Comments

  1. Natasha Kay says:

    Our family is eating more and more plant-based now so I can’t wait to try this one out. :)

  2. Gillian Bliss says:

    I made a batch last weekend and they were great, particularly loved the crunchy almonds. I did need a lot more binder than you had suggested but high altitude and dry climate probably has a lot to do with that.

    • Sarah says:

      Glad to hear you liked them Gillian. It must be the high altitude and climate because I’ve made these a ton (like once or twice a week!) and haven’t needed more binder. Thanks for the info though!

      ~Sarah

  3. Sheryl says:

    Loved these, had them with the tater tots n it was perfect, thanks :-)

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