Veggie Burger- Houston's Replica
photo by Raw for Fun
- Ready In:
- 3 tablespoons soy sauce
- 2 tablespoons molasses
- 2 tablespoons honey
- 3 tablespoons hoisin sauce
- 1 (15 ounce) can black beans, drained
- 1 cup brown rice, cooked
- 6 -8 brown button mushrooms, chopped
- 1⁄4 cup oatmeal, lightly cooked
- 1⁄4 onion, chopped
- 3 garlic cloves, chopped
- 1⁄2 jalapeno, chopped (fresh or pickled)
- 1 small beets or 1 medium beet, roasted
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- 1⁄4 teaspoon cumin
- fresh ground pepper
- 2 tablespoons flax powder
- 1 tablespoon olive oil
- 4 dried prunes or 4 figs, soaked, drained to soft, chopped
- Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking.
- You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too.
- Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
- You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.
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RECIPE SUBMITTED BY
<p>I grew up in the kitchen making food for my family at a very young age. Growing up we had a limited budget so I learned to be creative. I can remember as a kid my school projects always involved baking something and talking about food. What kid didn't like chocolate marshmallow fudge? Now I make my own marshmallows.</p> <p>I healed from lung cancer and infertility by changing my diet and now love to create food with my new knowledge.</p> <p>I now teach classes and help people incoporate more raw foods into their diet. I love the creativity of raw foods and the simplicity of whole foods.</p>