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    You are in: Home / Recipes / Veggie Flax Burgers Recipe
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    Veggie Flax Burgers

    Veggie Flax Burgers. Photo by JanuaryBride

    1/1 Photo of Veggie Flax Burgers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharon123's Note:

    The flax adds some bulk and binding power and also great nutritional value! Garnish with your favorite condiments, cheese, lettuce, etc. Adapted from Delicious Living magazine(Feb. 05) I haven't tried this yet, so placing it here for safekeeping.

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    Units: US | Metric


    1. 1
      Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, ground flaxseed, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Don't overprocess! Move to a bowl and gently stir in cooked rice.
    2. 2
      Divide the mixture into four portions and form into patties about 1/2" thick.
    3. 3
      Heat a larage nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with the cooking spray and turn over. Cook until brown, about 5 minutes more. Serve on buns, if desired. Enjoy!

    Ratings & Reviews:

    • on September 03, 2012

      I was very impressed with how these turned out. I used milled flax seed instead of ground, and regular rather than roasted tahini. The texture was a little lumpy for my family so next time I may mix it more, then scrape the sides and add the flax seed.
      We really liked the test batch so I added cumin to the basic mix and DH cooked it up and crumbled it up and made it a taco. He said it was very good. It seems to be a good basic meat substitute that with a little work could be turned into anything from Swedish meatballs to tacos. I am looking forward to playing around with it.

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    • on February 06, 2009


      So fun. . .I have never made a veggie burger before! My version (using low sodium beans and soybean butter instead of tahini) was a 4 star, but I am sure it would be a 5 star recipe if made as written. I topped ours with some cheese and avocado; cheese was totally unnecessary, but avocados were wonderful! I think a great topping would be some garlic/lemon mayo!! I also believe you could sub out cilantro for the parsley. Made for VEG*N SWAP. Thanks Sharon

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008


      These were surprisingly good! I expected them to taste healthy but they had a good flavor and texture. I had mine on a wheat bun with a big chipotle pepper. I am trying to cut down on red meat and increase my omega-3's so this is my perfect recipe. Try it, you'll like it!! Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Veggie Flax Burgers

    Serving Size: 1 (230 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.1
    Calories from Fat 80
    Total Fat 8.8 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 520.8 mg
    Total Carbohydrate 54.1 g
    Dietary Fiber 12.3 g
    Sugars 4.3 g
    Protein 13.3 g

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