Veggie Burgers You’ll Love to Eat
After you make and try these veggie burgers, you’ll never want to purchase those store bought varieties ever again.
Servings 10 patties
Cook the lentils in 5 cups water until soft. (usually about 40 min.) Most of the water should be absorbed, but a little left is fine. Dissolve the Not Beef bouillon cubes in at the end.
Using a knife or a food processor finely chop the spinach, carrot, garlic, onion and beet (I process each separately).Tip 1: I use my Ninja for the spinach, onion, and carrot. I love this appliance and it is so versatile. It also makes great smoothies and soups.Tip 2: I use a Benriner Turner Slicer for the beet. This device turns the beet into strings which help hold the patties together. I also use it for simple veggie pasta and for putting raw beet into my salads.
Combine the lentils, beet, carrot, onion, garlic, spinach, salt and pepper. Stir until all of the veggies appear uniform throughout. Stir in eggs.
Add wheat germ until mixture has a very thick batter consistency. I usually start with 1 cup and add more if needed.Tip: These can be easily made gluten free by using gluten-free bread crumbs instead of the wheat germ. Using a 1/2 cup size measuring cup, place the batter in a medium-hot skillet with a little coconut oil or healthy oil of your choice.Tip: I use ceramic coated skillets. They are extremely non-stick and not potentially harmful like traditional non-stick skillets.
Cook the patties until edges start to get firm and then gently flip them. Continue cooking until the veggie patties are firm, but not too dry.
Serve with your favorite toppings.
Calories: 196kcal | Carbohydrates: 28g | Protein: 9g | Fat: 4g | Fiber: 5g