02 Jun Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!
Celebrate National Veggie Burger Day
with
Homemade Veggie Burgers
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Veggie Burgers
Makes 4 burgers
Ingredients
2 teaspoons olive oil
1 red onion, chopped
1 cup mushrooms, sliced
1/2 teaspoon sea salt
1 cup cooked kidney beans
1/2 cup carrots, diced and boiled
2 Tablespoons oat bran
1/3 cup gluten free oat flour
1/3 cup ground flax seed meal
2 Tablespoons fresh parsley, chopped
1 teaspoon water
1/2 teaspoon garlic powder
1 teaspoon dried basil
Black pepper
Optional: Smoked paprika to taste
Method
1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.
2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.
3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet.
4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.
5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!