For the Fourth of July, we celebrated with a few friends and had a BBQ. Instead of buying my usual frozen veggie burgers, I thought I would try my hand at making my own, and I’m so glad I did. They came out great! I used a lot of the vegetables from my garden, mixed them with some brown rice and walnuts, added some herbs, and baked them in the oven. I then froze them, so I could put them directly on the grill for the BBQ. They held up great and were so delicious, I know I will be making them again very soon!

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Makes 14 Burgers

Ingredients:

1 Tbs. ground flax seed
1 Tbs. water
2 Tbs Olive Oil
1 Onion, chopped
2 carrots, chopped
4 tsp. plus 1 Tbs. chopped garlic
2 stalks celery, chopped
½ yellow pepper, chopped
½ red pepper, chopped
1 sweet potato, cooked and mashed
1-1/4 cup mushrooms, chopped
½ cup cooked beets
2 Tbs. plus 2 Tbs. Tamari
2 Tbs Sherry
2 Tbs. fresh chopped parsley
2 Tbs. Moringa Powder (optional for extra iron, fiber, and calcium)
2 cups cooked short-grain brown rice
½ cup ground walnuts
1/3 cup ground GF oats
3 Tbs. nutritional yeast
½ t. salt
1 t. thyme
2 Tbs. potato starch
1 Tbs. Herbs de Provence spice mix
¼ cup sesame seeds
¼ cup bread crumbs

Instructions:

1. In small bowl, mix 1 Tbs. ground flax with 1 Tbs. water. Set aside.
2. Sauté onions in Olive oil until translucent.  Add celery, carrots, and 4 tsp. chopped garlic. Add peppers and continue cooking until soft. Transfer to food processor. Add cooked beets.
3. Using the same sauté pan, coat with oil and sauté the mushrooms with the 1 Tbs. garlic. When soft, add the sherry and 2 Tbs. tamari. Continue cooking until all of the liquid is absorbed. Transfer to food processor with other veggies and pulse until coarsely chopped.    
4. In a large mixing bowl, combine the rice, the vegetables, the parsley, the flaxseed mixture, the mashed sweet potato, the moringa powder, the ground walnuts and oats, the nutritional yeast, the potato starch, and the herbs.  
5. Mix the sesame seeds with the GF Bread crumbs in a pie pan.
6. Form patties with the veggie mixture and dip each side into the sesame seed mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10 minutes. (Can also be cooked in olive oil in sauté pan) 
7. Freeze cooked patties and place directly on an oiled grill for BBQ
8. Serve on burger bun with vegan cheddar cheese, pickles, tomatoes, and micro-greens.
9. Make a sauce with vegan mayo, ketchup, and Sriracha and serve on side.