Making veggie burgers without eggs can be a challenge but I found this sweet recipe for vegan veggie burgers on a highschooler's blog.
- 2-3 tortillas, toasted (depending on size)
- 15 oz can lentils (or 3/4 c. lentils, cooked)
- 15 oz can black beans
- 1 tbsp chia seeds
- 1 tbsp Dijon mustard
- 3 cloves minced garlic
- 1/2 tsp organic vegetable bouillon base
- 1/2 tsp liquid smoke
- 2 cups broccoli florets*
- 1 red bell pepper, roasted*
- 1 tsp xanthen gum (optional)
- Salt, pepper and paprika
- 1/3- 1/2 c. bread crumbs
The list below is what I made it with, topped with kale, and with squash and sweet potato soup and homemade bread on the side. I think the burgers would definitely be better with bell peppers and a little mustard though.
- 3/4 c. lentils, cooked
- a jalepeno and another tiny spicy pepper
- 1.5 cans black beans
- 1 can garbanzos
- 3 cloves minced garlic
- minced onions
- 1/2 tsp organic vegetable bouillon base
- 1/2 tsp liquid smoke
- Salt, pepper
- 1/3- 1/2 c. bread crumbs
After packing it all together, I rolled each burger in breadcrumbs again which gave them a nice crispy outside. Cooked 'em at 375 for about 30 min.
