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Favorite Vegan Veggie Burger

YOUR NEW FAVORITE VEGGIE BURGER IS READY FOR YA.

Well, the quest is over. I cant even count on two hands the amount of times I have attempted a veggie burger…. Bc it would take more like four hands.

All pretty good, but never nailing “the one”….until now. This vegan burger is EVERYTHING. Its meaty, moist, flavor packed, and spiced just right. The perfect solution to your next summer BBQ.

I will GLADLY claim this one as my own, and I cant wait for you to too.

 

I n g r e d i e n t s

¼ ground flax meal

½ cup water

2 cans pinto beans, drained, rinsed, and pat dry

1 cup gluten free oats

1 cup cashews ( sub gluten free bread crumbs)

1 cup sunflower seeds

2 tbsp smoked paprika

3 tbsp nutritional yeast

1 tbsp chili powder

1.5 tsp sea salt

¾ tsp garlic powder

 1 large carrot, finely chopped

1 small red onion or half large  

1 large jalapeno, de-seeded and diced

 

Serving Options

Toasted Buns

Heirloom Tomatoes

Romaine

Avocado 

Red Onion

Vegan Cheese

Sweet Potato Fries

 

D i r e c t i o n s  

Preheat oven to 350F, and line a large baking sheet with parchment paper.

In a small bowl, combine flax meal with water and set aside.  Drain and rinse your pinto beans first so they have time to dry.

In your high-speed blender or food processor blend your oats until a flour forms. Now blend in your cashews sunflower seeds so that they resemble breadcrumbs. Once you achieve consistency add in your smoked paprika, chili powder, nutritional yeast, sea salt, and garlic powder into the processor or blender and pulse a few times so that all is mixed. Set aside.

In a large bowl add your pinto beans ( already rinsed and dried ) . Either with your hands or the back of a fork, mash your beans until most are like a paste (some can remain whole!). Add in your chopped onion, jalapeno, and carrot. Mix well.

Now add in your blender ingredients and mix with a large wooden spoon. Add in your flax mixture and mix with your large wooden spoon.

Once all is mixed begin to shape your burgers, using about ½ cup per burger ( about an inch thick) , and spread out on your parchment lined baking sheet.

Bake your burgers for about 20 minutes and then flip over for another 15 minutes. Remove from oven when top is golden brown and burgers are fragrant. Allow to cool for at least 10 minutes to help them set.

I love to serve on a toasted bun with lettuce, tomato, pickle, red onion. vegan cheese, avocado , and served up next to sweet potato fries!