Sunny Peace Burgers (Vegan burger)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cup Beans, black 1.5 cup Beans, red kidney 1 cup Sunflower Seeds, dry roasted with salt added .3 serving Garden Veggie Straw .5 package (9 oz) Artichokes, frozen 1 tbsp Clubhouse La Grille Montreal Steak Spice (1 tbsp) (by KEEPITUPGIRL) 1 tsp smoked paprika1/2 tsp black pepper2 tbsps soy sauce or Braggs sauce
Blend beans together in a food processor until some are well mashed but others still have texture. Transfer to a large bowl.
In the same processor, blend the artichokes until they are chopped. Dump into the bowl with the beans.
In the same processor, blend the sunflower seeds with the steak spice, paprika and pepper until the mixture looks like coarse sand. Dump into the bowl with the other ingredients.
In the same processor, blend 1/2 cup broken Garden Veggie Straws, bread crumbs or potato chips till a fine crumb. Dump in with all the other ingredients. Add the Braggs or soy sauce and mix thoroughly.
Cover and chill for an hour.
Portion into 8 servings and then roll into balls. Flatten into patties putting parchment or cling film between layers. Cover again and chill for an hour before cooking on the stove or freeze for cooking on a BBQ grill.
If cooking on the stove, heat oil to medium high heat and cook burgers in an uncrowded pan until the underside is crisp and golden. Flip and then continue to cook until both sides are crisp and golden. Serve on toasted buns with your favourite topping.
If grilling, oil the frozen burgers before putting on the grill. Make sure they are sufficiently crisp before turning to avoid them falling apart. Brush with BBQ sauce if desired.
Serving Size: 8 patties
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.
In the same processor, blend the artichokes until they are chopped. Dump into the bowl with the beans.
In the same processor, blend the sunflower seeds with the steak spice, paprika and pepper until the mixture looks like coarse sand. Dump into the bowl with the other ingredients.
In the same processor, blend 1/2 cup broken Garden Veggie Straws, bread crumbs or potato chips till a fine crumb. Dump in with all the other ingredients. Add the Braggs or soy sauce and mix thoroughly.
Cover and chill for an hour.
Portion into 8 servings and then roll into balls. Flatten into patties putting parchment or cling film between layers. Cover again and chill for an hour before cooking on the stove or freeze for cooking on a BBQ grill.
If cooking on the stove, heat oil to medium high heat and cook burgers in an uncrowded pan until the underside is crisp and golden. Flip and then continue to cook until both sides are crisp and golden. Serve on toasted buns with your favourite topping.
If grilling, oil the frozen burgers before putting on the grill. Make sure they are sufficiently crisp before turning to avoid them falling apart. Brush with BBQ sauce if desired.
Serving Size: 8 patties
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.
Nutritional Info Amount Per Serving
- Calories: 189.3
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 438.2 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 8.0 g
- Protein: 9.0 g
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