Recipe courtesy of Grind Burger Kitchen
Recipe courtesy of Grind Burger Kitchen
Episode:
Brunch, Bologna and Burgers
Veggie Burger
Getting reviews...
- Level: Intermediate
- Total: 4 hr 50 min (includes refrigeration time)
- Active: 50 min
- Yield: 8 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 0 mg
- Sodium
- 607 mg
- Level: Intermediate
- Total: 4 hr 50 min (includes refrigeration time)
- Active: 50 min
- Yield: 8 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 440
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 12 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 0 mg
- Sodium
- 607 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. Mix together in a large bowl. Mix in a little oil and salt. Spread out on a baking pan and roast, stirring every 15 minutes, for 1 hour; let cool. (This step is important because roasting helps evaporate moisture from the vegetables and adds deep roasted flavor to the final product.)
- Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor.
- In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, chile powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture.
- Form into 8 patties. Cook in oil in a skillet over medium heat until golden brown and hot throughout. Serve on buns with your favorite burger toppings.
