Description
The most satisfying vegan burger to make at home when you can’t eat many of the plant-based fillers (e.g., legumes, nuts, wheat, corn, etc.) used in many vegan burgers. Could also make the best kid-friendly meatless balls.
Ingredients
- 1 tbsp ground flax
- 2 tbsp warm water
- 1 sweet potato, baked (about 3/4 cup)
- 3 cups cooked black rice*
- 1/4 cup sunflower seed flour** or pre-soaked raw sunflower seeds*** (or more oats)
- 1/4 cup quick oats
- 1/4 cup brown rice flour
- 1 tbsp arrowroot starch
- 2 red pearl onions or 2 green onions, finely chopped
- 1/2 jalapeño pepper, finely chopped
- 1/2 cup fresh mushrooms, finely chopped
- 1 fresh turmeric root, finely grated (about 1 tsp)
- 1 fresh ginger root, finely grated (about 1 tsp)
- 1/4 tsp salt + more for cooking
- 1/4 tsp garlic powder + more for cooking
- 1/8 tsp pepper, freshly ground + more for cooking
- 1 tbsp tamari or Coconut Aminos
- 1/2 cup water or vegetable broth (optional)
- 2 tbsp coconut oil or olive oil per batch****
Instructions
- In a small bowl, place 1 tbsp of ground flax and let soak in 2 tbsp of warm water while you measure out the remaining ingredients.
- In a large bowl, add the baked potato and mash it with a potato masher.
- Add your pre-cooked black rice, sunflower seed flour (or pre-soaked raw sunflower seeds), oats, rice flour, arrowroot starch, onions, jalapeño peppers, mushrooms, turmeric, ginger and flax mixture to the mashed sweet potato bowl.
- Add the seasoning (salt, pepper, garlic powder), tamari or coconut aminos, and water or broth only if your mixture needs extra moisture.
- Mix all ingredients until well incorporated.
- With clean hands, scoop out a palm size amount and shape into small burger patties. Should make about 12 small patties.
- Place in a glass container in layers separated with parchment paper.
- Refrigerate for 2 hours or overnight (or cook them right away if you don’t want to wait).
- When ready to cook, add coconut oil or olive oil to a well-seasoned pre-heated cast iron skillet.
- Cook each side for 5-8 minutes until crispy and warm throughout.
- Add more seasoning (salt, pepper, garlic powder) if necessary.
- Serve with your favourite gluten-free/vegan bread, a lettuce wrap, or on its own with a side of salad.
Notes
Don’t forget to add your favourite toppings such as fresh greens, tomatoes, cucumbers, pickles, kimchi, or even my homemade Avocado Dip (Mayo). A sprinkle of yummy coconut bacon would also be a great topping.
* Black rice might not always be available at your local stores. I’m sure you could try substituting it with organic sprouted brown rice or plain brown rice. I haven’t tested this version so I don’t know if the overall flavours would be different. The appearance of the burger would be lighter in colour.
** Bake raw sunflower seeds (I usually prepare 1-2 small packages at a time) on a parchment-lined cookie sheet in a preheated 375-degree oven for about 10-12 minutes. Once cooled grind them in a small coffee grinder then sift the flour through a fine-mesh sifter to remove the unwanted bits. Return larger bits to the grinder until all your seeds are finely grounded. Probably one of my top favourite, nutritious, plant-based flours.
***Place 1/4 cup raw sunflower seeds in 1/2 cup of water in a glass jar. Let soak overnight on your kitchen counter or in your refrigerator. This process makes your seeds easier to digest and the nutrients more bioavailable to your system.
**** Depending on the size of your pan you might have to cook your patties in a few batches.
Store uncooked patties in the refrigerator for up to 2 days until ready to cook. Once cooked, store in the fridge for up to 5 days. You can also freeze the meatless burgers uncooked until ready to cook. Thaw for a couple of hours before pan-frying the burgers.