Duders, I have a good one for you tonight. I don't know how it happened, but lately I've become somewhat of a recipe breeder. I come across a recipe I like, then find another that may or may not have ingredients in common with the first, and somehow a third recipe is born. Luckily, this has all worked out favorably thus far! Remember Guacanara? How about Rawsta a la Rawdka? All hybrid recipes.
Why am I not making money from this?
Anyway, once upon a time (last night), HEAB's sunburger recipe made sweet, sweet love to Gena's sunflower seed and carrot pate, and a raw vegan veggie burger was born.
I kept the ingredients to a simple yet flavorful minimum and let all the contrasting textures and flavors do the talking for this meal.
I plopped a burger on top of a big bed of organic spring mix and dressed the salad with dulse and leftover carrot miso dressing of love and amazingness. The little red blob on the burger is a dab of hot sauce, just for shiggles.
And on the side, I enjoyed a cup of Gena's raw red pepper & coconut soup. My second coconut-cracking experience went far quicker and smoother than the first, and I had this soup in and out of the blender in a jiff. I followed the recipe fairly exactly, though I added a teaspoon of nama shoyu to temper the natural coconutty sweetness a bit. I love the cream base that coconut provides! The good fats leave you feeling satisfied but still light after slurping it down.
But I digress. Veggie burgers, right.
- 4 large carrots, grated
- 2 cups raw sunflower seeds, soaked at least 1 hour
- 1 scallion stalk, chopped (discard bulb)
- 4 sundried tomatoes
- juice of 1 lime
- 1/4 tsp sea salt
- 1/2 packet stevia
- Grate carrots by hand or in a food processor. Set aside in a large bowl.
- Combine all other ingredients in a food processor and blend until you have a pate-ish consistency and no large chunks remain.
- Empty contents of the food processor into the bowl with the carrots.
- Use your hands to work the carrot shreds into the nut pate.
- Shape into patties by the 1/3 cupful and serve/refrigerate/freeze.
Makes 9 burgers
I had the veggie burger salad with soup both for dinner last night and lunch at work today but froze the rest of the patties with wax paper separating them. I'm now armed with the "meat" of a hearty vegan entree for many meals to come! All for but a few minutes of work. And trust me, I've worked MUCH harder on single meals that took me less time to eat than to prepare! I have a feeling I'll be very glad to have these burgers on hand one day soon.
I may try un-rawing one of these babies next time I eat one. I'm curious to see how they come out if I try throwing them on the grill/in the oven/on the stove. I could see this being the basis of a cozy meal along with some roasted veggies and sweet potato once the weather turns cold for serious.
I haven't experimented much with homemade veggie burger recipes, but in my limited experience, these are my favorite! I'm somewhat of a veggie burger snob, I will admit it. HEAB hit on a pet peeve of mine in the same post that contained her sunburger recipe. The peeve is quite simply this: if I order a veggie burger at a restaurant, DO NOT thaw out a Gardenburger and slap a 2-digit price tag on it! It is such experiences that have all but turned me off ordering veggie burgers at restaurants, period.
That said, I'm a sucker for a homemade, hand-shaped veggie burger made with whole-food ingredients, and it has come down to the fact that I have to take matters into my own hands, literally, in order to achieve the kind of satisfaction (and taste) that I want from a veggie burger.
Trust me, if you take half an hour from your life to smoosh up a batch (or two) of burgers like these and chuck 'em in the freezer, the boxed variety may just become a thing of the past.
Question for any freezer section connoisseurs: which brand do you think makes the best veggie burger? After all is said and done, I think we should at least establish our safety net, should our homemade veggie burger plans fall by the wayside. :)