Pam’s Everything but the Kitchen Sink Veggie Burger

Created on 02/16/11

 

1 can of organic garbanzo beans drained and rinsed

1 package of Tempeh from Trader Joe’s

1 cup of fresh corn sliced of the cob or frozen organic corn

2 organic carrots peeled and minced

1 cup of raw sunflower seeds

8 oz of mushrooms, cleaned and minced - I used Baby Bella mushrooms

1 small onion minced

2 garlic cloves minced

2 Tablespoons fresh parsley minced

3 Tablespoons of Low-Sodium Soy Sauce

Salt / Pepper to taste

2 Tablespoons Olive Oil

¼ cup of egg substitute (if you have a better binder ingredient for the veggie burger please use that)

 

Preheat oven to 400 degrees. Prepare the vegetables; mince the mushrooms, onions, carrots, and garlic with a food chopper or with a knife. In a 10” sauté pan, heat up the olive oil over medium high heat. Add the vegetables, season with salt and pepper and sauté for a good 5 to 8 minutes until the carrots are sort of soft (not mushy). Remove from the heat.

 

In a food processor, pulsate the Tempeh and garbanzo beans until coarsely ground. Add the sautéed vegetables and pulsate a few times till mixture is blended. In the sauté pan, add the corn and sauté for about 3 minutes until the corn is cooked through, season with salt and pepper. In a glass bowl, empty the food processor bowl with the mixture into the glass bowl and mix in the corn. In the same sauté pan, toast the sunflower seeds until the color is a rich brown.  Add the toasted sunflower seeds, minced parsley, egg substitute, and soy sauce combine well.

 

This makes about 8 to 9 patties. I formed the patties and placed them on the stoneware.

 

Very lightly sprinkle olive oil over the patties so they do not dry out. Bake at 400 degrees for about 30 minutes until lightly browned and heated thoroughly.