Hearty whole-food vegan patties made into buns and filled with the good stuff.
If the patties are the best part of the burger, why not have two? Don't sleep on this one.
I love a good veggie burger. The patties are perfect for topping bowls or salads too. My latest (and so far greatest) use for veggie burgers is as buns. They are just crispy enough on the outside to hold up but hearty and moist on the inside.
Toppings can take the the form of whatever you have on hand. I highly recommend some avocado and sprouts at minimum!
Ingredients
Patties:
1 cup cooked brown rice
1 1/2 cup cooked lentils
1 cooked sweet potato (skin on)
1 stalk celery
1 garlic clove
1 tsp Dijon Mustard
1/2 cup walnuts
Fixings:
avocado
tomato
alfalfa sprouts
romaine lettuce
Recipe
Cook the rice, lentils and sweet potato.
Add the sweet potato, garlic and Dijon to a food processor. Mix until “binder” is formed.
Add everything else, pulsing to maintain some of the texture.
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper and lightly oil.
Form patties of desired size (I made 5).
Bake for 30 minutes or until golden and crispy on the outside.
Let them cool slightly before building your burgers!
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