Thursday, March 8, 2012

Open-Faced Veggie "Pulp" Meatless/Burgers

Open-Faced Veggie Burger:

1 cup black beans (soaked and cooked, you can also use chickpeas or any bean you have)
1 ½ cup mixed green pulp (I tend to do this when I juice kale, and other greens, with maybe an apple)
½ onion cut into ...chunks
¼ cup cilantro (can sub with parsley if you’re a cilantro hater)
1 clove of garlic
3-4 tbsp. sunflower seeds (raw ground)
½ cup almonds (raw ground)
½ cup walnuts (raw ground)
1 tsp flaxseeds (ground)
1 Tbsp tamari (could also use soy sauce)
½ tsp dill
½ tsp dried basil
tsp sea salt
dash cayenne
2/3 (about) cup gluten-free flour (I used almond)

Preheat oven to 375F.
Place all ingredients (except the flour) in a food processor. Once it is all mixed, you want to add flour gradually until the mixture is of a thick consistency, moist but yet easy to grab to form the burgers.
Shape the mixture into 8-10 burgers (depends on what size you want.) Flatten each burger to 1/2 inch thickness and place on a baking sheet, spacing evenly.
Bake about 20 minutes on one side, and 15 minutes on the other side or until lightly browned.

You can use anything you want, to season them, the good thing about recipes like these is that you can try them before baking it, so try the mixture as you go and adjust to your liking.

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