Veggie Burger Recipe

Hello friends!

Today I am posting a recipe for a veggie burger, which I am really excited to share. Finally, and after many attempts, I create a recipe that I am happy with, and one that I have actually been craving every day since I made them. I love veggie burgers, and although I eat meat, I often prefer veggie burgers. You can load them with all of your favourite toppings. Mine include lettuce, tomatoes, avocado, ketchup, pickles and onions.

These burgers are hearty and healthy, full of protein, fibre and iron. This recipe is full of whole foods and includes kidney beans, which are wonderful source of plant-based protein, fibre and iron ( ~13.4g protein, ~ 13.6g fibre and ~5mg per 1 cup of beans), as well as pumpkin seeds ( a great source of healthy fats!), brown rice, carrots and onions.

The buns that I used are Sprouted Hills burger buns. I love Sprouted Hills products, and already mentioned this company in this article about bread. Sprouted Hills is a Canadian family company, and they use sprouted grains in all of their bread products. Sprouted grains are easier for the body to digest, and generally more nutritious, as the sprouting process makes some vitamins, like B vitamins, more bioavailable. Silver Hills uses simple, whole ingredients and their mission is to empower people to make healthy choices- a mission we both share!

Before I continue on with the recipe I wanted to let you know about this awesome *GIVEAWAY* Silver Hills is hosting an amazing sweepstake, so that you can stock up on all the sprouted products this summer and beyond! The prize is $1000.00. Here is the link to enter!!

VEGGIE BURGER RECIPE

Ingredients:

2 cups kidney beans

3 small carrots, chopped

1 small onion, chopped

1 tbsp sesame oil

1/2 cup pumpkin seeds

1 cup almond flour

1.5 cups cooked brown rice

2 tbsp tamari

1 TBSP apple cider vinegar

Sea salt

Pepper

Directions:

  1. Preheat oven to 350.
  2. Add chopped carrots and onions into a pan with sesame oil and salt into a pan. Sauté until completely cooked.
  3. Add this mixture to a food processor with the cooked kidney beans, cooked rice, almond flour, tamari, apple cider vinegar and pumpkin seeds. Pulse for about 1 minutes, until mixture is uniform.
  4. Line a baking tray, and create patties by taking a spoonful of the mixture, roll it into a ball and then press down to desired thickness.
  5. Bake for 20 minutes, each side. If you want to grill these on a BBQ, I suggest cooking them first for about 30 minutes and then grilling them towards the end.

I hope you enjoy this recipe! Let me know if you try it, and ENTER THE GIVEAWAY! YAY!

-SG

*I received products from Silver Hills Bakery for this post :)

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