I know it’s “ugly” but it was a really delicious experimental vegan burger. Most bloggers show their triumphs, I wanted to share my mess. I thought it would be encouraging to those who are a bit intimidated by making up recipes.
I scoured the web for vegan burger recipes and found most were really long and complicated or just didn’t look appealing (ironic, right?). So, I went into my kitchen and starting throwing things in to the food processor.
The result was something incredibly tasty that fell apart and didn’t look so much like a burger. I have to figure out how to keep it together (the burger that is).
These are the ingredients that I threw into the food processor; it made 6 “burgers”:
Use the grater attachment for the first two ingredients and set them aside
½ of a small onion
Process the rest together with the chopper blade:
1 can of Eden brand Garbanzo beans (remember Eden’s cans are BPA free and they reject the USDA certified organic seal because it is not stringent enough!)
1 cup of cooked millet (out of the bin at Whole Foods – cook according to directions)
1 portabella mushroom
A handful of almonds
A tablespoon of sunflower seeds
A couple of shakes of organic Worchester sauce
A couple of squirts of organic ketchup
A few dashes of Bragg Liquid Amino
Add the carrot and onion mixture back in and mix well by hand.
Bake on parchment paper in the oven at 400 degrees. I was about to write about how to dress the burger, but let’s be serious, we all know what to do from here. Enjoy!