Sunny Garden Burgers

Because they have sunflower seeds! Get it?

Not just sunflower seeds, they have quite a few of my favorite ingredients. No such thing as too much of a good thing when it comes to veggie burgers! Of course I do have a LOT of favorite ingredients. I have a tendency to say something is my favorite, or even better, “the best” at least once a day. I’ve tried to cut back (yup, dangerous addict here, she keeps saying things are awesome), but it just slips out. Though, since I actually mean it, what’s wrong with a little enthusiasm? I’d hate to go through life surrounded by things that were merely deemed “ok” wouldn’t you?

I may have been a little hungry during this photo shoot.

“Hi, yes I’d like your 5×5 burger with animal style kale chips please”

Ahhhhhh. If only In-And-Out sold veggie burgers like these ones. And they were made out of organic ingredients. All grown in the United States. And they had kale chips and banana nice cream. And the workers were paid decent wages. That would be the best!

I’ll stop dreaming now. I’m more of a fan of homemade anyway. So there. Also, these sunny little beauties can easily be made with leftovers that you already have sitting around. Beans and rice are big staples here, so I already had some cooked and ready to go.

Got lunch? Nom nom delicious. That’s what it was. I’ve always struggled with garden burgers. Taste and consistency don’t necessarily go hand and hand after all. These ones though. . . are, well, REALLY GOOD! Like HOLY SUNFLOWER good! Yes. You’re making them.

Vegan and oil free, and can easily be made gluten free with gluten free bread and gluten free oats.

SUNNY GARDEN BURGERS (yield: 8 burgers)

• 1/2 cup chopped raw onion
• 1/2 cup packed chopped raw kale
• 1 cup cooked black beans
• Flax egg made with 1 1/2 Tb ground flax + 3 Tb water
• 1/2 cup cooked brown rice
• 1/3 cup raw hulled sunflower seeds
• 1/2 cup rolled oats
• 2 Tb nutritional yeast flakes
• 3/4 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 2 slices sprouted whole grain bread (or any whole wheat bread)

Put the chopped onion, kale, 1/2 cup cooked black beans (save the other 1/2 cup for later), and the flax egg in a food processor and process until relatively smooth. Pour mixture into a bowl and add the remaining black beans, rice, sunflower seeds, oats, nutritional yeast, salt, and spices. Mix thoroughly. Now grind the two slices of bread in the food processor until fine, and mix in as well. Form mixture into 8 patties. I found that these work great in both the oven and the skillet (haven’t tried the BBQ grill yet).

For the skillet: set on medium heat, and once the pan is hot, spray lightly with olive oil. Cook burgers for a few minutes on each side, or until lightly browned (which takes a few minutes – depends on the heat of your pan).

For the oven: Pre-heat to 375˚F and baked on a well oiled baking sheet for 10 minutes on each side, or until lightly browned. If you have a sporadically hot oven (like the one my mom has!), check them at 7 minutes, and you may need to flip them early.

And enjoy. I had this one in a wrap with humus, lettuce greens, and cherry tomatoes.

Everyone needs a little sunshine!

Thunderbuns