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Veggie Burgers

We love our Pastured Pork and Grassfed Beef burgers.  But, we love these Veggie Burgers, too.  You can freeze them as patties for a quick meal.  Toss a salad and dinner is done.

1.5 cups organic lentils

Cook the lentils in water until tender.  Lentils cook quickly - approximately 30 minutes.

Dice the following finely:

1/4 lb mushrooms
1 sweet pepper, green or color
1 stalk celery
1 carrot
2 cloves garlic
1 small onion
1 cup organic walnuts

Salt, pepper, chili powder and dry mustard.

1/4 cup organic rolled oats
5 T organic tomato paste
2 organic eggs
1 T Annie's organic worcestershire sauce

Saute all veggies and walnuts in fat of your choice until carrots are tender.   You can add a little water or broth to the pan, cover and cook for a few minutes to help tenderize carrots.  You are looking for al dente - not mush.  Allow moisture to cook off and add 1 tsp salt, few grinds of pepper, 1 tsp chili powder and 1/2 tsp dry mustard.

Add lentils and rolled oats and mash moderately - you don't want mashed potatoes!  You want to see some veggie pieces.  Add tomato paste, eggs and worcestershire sauce.  

Form patties in any size you like - mini patties are almost like falafel.  Or big patties for an actual burger.  We've enjoyed these without a roll or bun.

Chill for 1 hour to firm up.  Fry in fat of your choice until browned on both sides.  

You can also freeze these for a quick meal.  You do not need to thaw before frying.