Curried Veggie Burgers

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 135.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 20.6 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 8.2 g

View full nutritional breakdown of Curried Veggie Burgers calories by ingredient
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Number of Servings: 16


    1/2 package (1 1/4 cups dry) Bob's Red Mill 13-Bean Soup Mix, cooked and drained (1 cup cooking liquid reserved)
    1 1/2 cups oats
    2 tablespoons curry powder
    1 teaspoon ground cumin
    1 large beet, shredded (about 2 cups)
    2 cloves garlic, minced
    1/2 onion, chopped
    1/4 cup chopped cilantro
    1/2 cup ground flax seed
    1/2 cup vital wheat gluten


These freeze beautifully. Place between sheets of parchment and then inside a zip-top bag.


Place the cooked beans in a food processor and pulse until halfway pureed.
Transfer to a large bowl.
Mix in all remaining ingredients except for the flax and gluten. Gentle fold in the flax and gluten. Add the cooking liquid.
Refrigerate the veggie burger "dough" for at least an hour.
Preheat the oven to 400 degrees Fahrenheit.
Using wet hands to prevent the dough from sticking, form burgers. (Use a 1/2 cup measuring cup.)
Place on a parchment-lined baking sheet and bake for 40 minutes, flipping halfway through.

Serving Size: Makes 16 1/2 cup burgers

TAGS:  Vegetarian Meals |

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