Vegan Daily Lunch for 2 January 2013: Homemade Gluten-Free Veggie Burger
My husband recently bought some veggie burgers from Whole Foods that were $7 for three sad little frozen veggie burgers — and they were very bland! So I looked at the ingredients, which were mainly pinto beans, brown rice, and sunflower seeds. So I gave it a shot and I came up with a much tastier veggie burger, plus for about $4 worth of organic ingredients, I was able to make 12 burgers!
1 cup chopped onions cooked in 2 T. oil
1 cup brown rice dry (1.5 cups cooked)
1 cup sunflower seeds
1 cup walnuts (optional, makes drier burger)
1 can pinto beans, rinsed and drained
2 T. prepared spaghetti sauce
1 T. molasses
1 t. smoked paprika
1 t. garlic powder
soy sauce, to taste
salt to taste
Pulse all ingredients in a blender until mostly smooth, mixture will be very thick. Scrape down the edges and keep blending until you get a chunky paste. It is okay if some pinto beans, rice, and nuts is still intact.
Thin with some water for sandwich spread or veggiewurst paté.
Drop blobs of mixture onto parchment paper lined cookie sheet, spread into burger patty shapes with a spoon.
Bake at 375 for 35 minutes. Burgers will start to pull off of parchment.
Makes about 12 burgers or 10 burgers and paté for 2 sandwiches.