This versatile recipe for macrobiotic veggie burgers takes a bit of time, but the end result is well worth it. In a pinch, substitute organic canned beans for fresh cooked, and be creative! Try making these with a variety of chopped vegetables, and herbs, such as black bean with corn, or white bean with mushrooms and rosemary
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 tablespoon olive oil, plus additional for frying the burgers
- 1 small sweet onion, chopped
- 1 clove garlic, chopped
- 1 carrot, chopped
- 2 pinches of sea salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/2 cup rolled oats
- 2 cups drained, cooked black, red, or white beans, or chickpeas
- 1 cup cooked brown rice, millet, or quinoa
Preparation:
Heat oil in a sauté pan over medium flame. Add onion, garlic, and carrots and cook 7 minutes, until onions are translucent.
Add the sea salt and herbs, cook one minute and remove from heat.
Place oats in a food processor and grind to a coarse powder.
Add cooked vegetables, beans, and rice and pulse until the mixture just holds together, but still has some texture. If the mixture seems very wet, add more oats (up to ¼ cup) until the mixture binds together and can be handled.
Form the vegetable-bean mixture into 4-6 patties.
Cook the burgers over medium high heat until well-browned and crispy, about 4 minutes on each side.
Serves 4-6
Copyright 2009 by Jen Hoy
