Veggie Flax Burgers

READY IN: 20mins
jenne
Recipe by Sharon123

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.

Top Review by Victoria G

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.

Ingredients Nutrition

Directions

  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. Divide the mixture into four portions and form into patties about 1/2" thick.
  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!

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