That’s a pretty bold statement I know. But with this one, I can back it up. You see I have quite a love affair with veggie burgers and over the years I have had some good ones and I have definitely had some bad ones. You may not know this about me, but for about five years I was a strict vegetarian and then vegan so I have had my share of good and bad veggie burgers. I would always prepare myself for the onslaught of comments with some of my friends about my choice in choosing a plant based diet or the look of disgust when I whipped out a veggie burger at a BBQ. But this veggie burger might just make the biggest skeptic a believer…I know another bold statement, but hear me out.
I have a very particular set of rules when it comes to a good veggie burger and they are the following: they must not fall apart, they cannot be mushy, no soy please, no weird ingredients, not overly complicated and they must, must, must be full of flavour! Shouldn’t be that difficult, but trust me I have tried my fair share of fall-apart, mushy burgers much too often. So when I decided to try my hand at making one, I knew that it had to meet all those requirements, and these do.
I was inspired to make these after having the absolute tastiest veggie burger at a local restaurant/chain here in Toronto, called Kupfert & Kim, it is their hemp and sunflower burger. After a friend from school raved about how good it was, I knew I had to try. I should have known, this girl knows her food and wouldn’t lie about such things and oh man was it ever delicious. Although mine contains both hemp and sunflower seeds and the texture remains the same as Kupfert & Kim, I changed it up based on what kind of flavour I was going for. So I omitted the dill and the sauerkraut and added parsley and sundried tomatoes instead. I also wanted to add avocado to it (obviously) so I whipped up a really quick avocado-tahini sauce to go on top (totally optional, but delicious).
What makes these so good?
These burgers hold up extremely well and will not crumble at all (huge win!) and are super tasty and filling. They are also super easy to throw together and don’t require much prep or cooking time at all. This recipe made about eight veggie burgers for me. I like to wrap them in parchment paper and then in a Ziploc freezer bag so I always have one on hand. They make a wicked salad topper for quick lunches and because they are vegan, you don’t even have to cook them if you don’t want to (making it ideal for a quick lunch in the morning when you are running out the door).
I used brown (long grain) rice in this recipe, but I am sure you could use the same amount of quinoa or millet if that is more your thing. Cooking the rice is the only thing you really have to do here, everything else is just throwing it in your food processor.
I really hope you like these veggie burgers as much as me as they are totally becoming my new favourite staple to keep around for quick lunches or dinners.
Veggie Burger Recipe:
- 1 cup raw almonds
- ½ cup sunflower seeds (raw and unsalted)
- ½ cup hemp hearts
- ½ cup raw cashews
- 1 cup packed fresh parsley (tough stems removed)
- 1 clove of garlic
- 1 ½ tbsp. coconut aminos (or tamari)
- 3 tbsp. fresh lemon juice
- Salt and pepper to taste
- 2 tbsp. nutritional yeast
- ½ cup sliced sundried tomatoes (not packed in oil, softened in hot water and then drained if yours are hard)
- 1 ½ cups cooked brown rice (or quinoa)
- ½ an avocado
- 2 tbsp tahini
- ½ lemon squeezed (approx. 1-1 ½ tbsp.)
- 1 tbsp extra virgin olive oil
- Water (as needed to thin out)
- Salt and pepper to taste
- Cook your rice/grain of your choice and allow it to cool completely before using.
- Sunflower seeds
- Hemp hearts
- Coconut aminos (or tamari)
- Lemon juice
- Nutritional yeast
- Once the above have been processed, add in the rice and the sundried tomatoes and pulse to combine. Once everything has been chopped up and the mixture has come together, you can refrigerate the mixture for about 30 minutes as this helps in the formation of the patties.
- Form the patties as large or small as you want, note that I got 8 veggie burgers out of this.
- Cook the patties on the stove (about 4-5 minutes per side) over medium-low heat. Or you could try baking them in the oven, at 350 for about 8 minutes per side. Note- that I haven’t tried baking them, but I am sure it would be fine. Keep an eye on them to ensure they don’t burn.
- Once they are done, top with the optional avocado-tahini sauce and serve either on a sprouted bun (of your choice) or served over top of some greens as I did.
- Add all of the ingredients into your food processor until combined. Add a couple of tablespoons of water to thin it out as you need.
- The total time reflects the time spent cooking the grain and keeping it refrigerated which makes it easier to form into patties.