Nourish the Budding Lotus

Flax Veggie Burgers

Isn’t it wonderful when you look in the fridge and you have all of the exact ingredients you need to make your favorite recipe?  I know it doesn’t happen that often, especially without having planned it, and gone out specifically to get them.  This happened to me last night.  It just so happened that everything I needed to make my favorite veggie burgers was all in the kitchen without even knowing it!  As tired as I was, I could not pass up the chance to make now!

As the cooking process went on I realized that I also had all of the ingredients to make my favorite sun dried tomato avocado spread which goes so well with the burgers.  Once I was making all of that oven baked fries followed right along…and with a little salad, I had a beautiful dinner!  It came together beautifully, and I hope that you enjoy these recipes sometime soon as well.  Enjoy!

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Flax Veggie Burgers

1 c shredded zucchini
¼ c chopped green onions
3 T chopped fresh parsley
¾ c cooked chickpea, drained and rinsed
¾ c cooked black beans, drained and rinsed
3 T (or more) ground flax seed
2 T tahini
1 T cumin
1 t cayenne pepper
4 generous twists of freshly ground black pepper or to taste
½ c cooked millet or brown rice

Place zucchini, green onion, parsley, garbanzo beans, black beans, ground flax seed, tahini, cumin, cayenne and pepper in a food processor; pulse about 8 times until blended.  Scrape down sides and pulse another 6 times.  Do not over process.  Transfer to a bowl and gently stir in millet or rice.  Taste mixture and add salt if desired.

Divide mixture into patty sized portions.

To cook the patties you can either prepare them on a griddle/frying pan or bake them in the oven.  If you have a griddle I definitely suggest cooking them directly on that.  Heat the griddle on medium/high heat with a small amount of olive oil, and cook until both sides of the patty are crispy and browned.  If you are using the oven, preheat to 350 F and place the patties on a lightly oiled baking sheet.  Cook in the oven until golden brown (about 15 minutes).  You don’t want to overcook them as they will dry out.

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