Whitewater Veggie Burgers

RECIPE

Developed by Pat McInnis of Alligator Pie Catering. If you or anyone you love is a veggie burger fan, you will want to have a stash of these in your freezer at all times. Make them once and you’ll never be satisfied with anything you can buy in the grocery store. A food processor will come in handy here.

Makes 12 burgers.

Ingredients

• 1 tbsp vegetable oil

• 1 onion, diced

• 1 clove garlic, minced

• 1 tbsp cumin

• 1 1/2 tbsp chili powder

• 1-19 oz can black beans, drained, rinsed and roughly pureed [Don't mush up the beans too much, and don't make the patties too thick.]

• 1 tsp oregano

• 1/4 cup parsley or cilantro, chopped

• 2 tbsp sesame oil

• 1/2 cup almonds, roasted and chopped

• 1 cup sunflower seeds, roasted and chopped

• 3 cups fine bread crumbs

• 1/2 cup soy sauce

• 5 eggs

• 2 cups carrots, grated

• 2 cups oats

• flour for dredging

• 2 tbsp vegetable oil

Instructions

In a large skillet, sauté onions and garlic in oil.

Place in large mixing bowl and let it cool a little.

Add remaining ingredients. 

Mix well and shape into patties.

Dredge lightly in flour.

Heat vegetable oil in a large pan to brown the burgers on both sides, you may need to do this in batches with a bit more oil.

We serve our Veggie Burgers on Johnny’s Bakery whole-wheat burger buns topped with fresh local “Glade Farm” Daikon sprouts and Roasted Garlic Aioli or Tzatziki, both found in the “ Sauces” section.