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.
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
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.
Wow! I'm addicted! It took me quite a while to get my first (of many to come) set of them done, but great things happen to those who wait, eh? These are truly delicious and I find myself looking forward to the next meal where I can incorporate them. I'm enjoying them without any bread and just a hint of either my homemade ketchup or some prepared horseradish. Truth is, nothing is needed to make them taste any better. Thanks so much!
A truly wonderful blend of flavours and textures – and SO healthy too! They tasted delicious rather than “healthy” so that they are healthy was such an added bonus. You could serve these on any occasion, and I doubt anyone would realize just how many healthy ingredients these are packed with! I increased the garlic (personal taste preference) and added one egg (simply because I was a bit nervous the mixture wouldn’t stay together!) but I otherwise made these exactly to the recipe. Thanks Sharon for another wonderful recipe! I’ve enjoyed these warm and, for lunch, at room temperature with baby spinach leaves and hummus in an organic rye bread sandwich!