On the weekends I usually make 1 or 2 super big batch recipe's so that I can load up my freezer and make my life way easier when days are long and we are busy. So, this weekend I put 1 pizza in the freezer along with about 7 burritos before busting out a new big-batch veggie burger recipe to add to the kit.
On my birthday, I like to buy myself a new book (such a wild child) and my passion for food usually lands me in the cookbook isle. This year I picked up my very own 'Whitewater cooks' and I have been looking forward to trying out some of the awesome recipes in this book. Sunday was the day to make a big batch of Whitewater Veggie Burgers. We had friends stop by for dinner after they enjoyed a long bike ride so it was a tasty way for them to refuel before heading home. Here goes:
Whitewater Veggie Burger
Makes 15-20 burgers (they say 12)
1tbs veg oil
1 onion diced
3 cloves garlic diced finely
1 tbs cumin
1 1/2 tbs chili powder
1 19oz can black beans mushed slightly
1 tsp oregano
1/4 tsp cilantro and parsley chopped
2 tbs sesame oil
1/2 cup almonds chopped and toasted
1 cup sunflower seeds toasted
2 cups fine bread crumbs plus 1/2 cup ground almonds
1/3 cup soy sauce (or less!)
2 cups grated carrots
2 cups oats
oil for the pan
In a large skillet, saute onion, garlic in oil. Place in a large mixing bowl with all other ingredients. Mix well and shape into patties. Dredge in cornmeal or just fry as is in a little veg oil over medium heat until golden brown.
Serve on a whole grain bun with fresh slices of tomato & avocado, lettuce and red onion. Spread bun with sundried tomato pesto or chipotle-lime-mayo.
I paired the burgers with lemon-rosemary-olive oil potato wedges and left over salad from the night before. Perfect for dinner on the back deck with friends!
What is your fave veggie burger recipe?