Recipe: Veggie Burger with Prunes



 

4 Servings

Ingredients:

  • 12 California Prunes
  • 1 egg
  • 1 Tbsp. (15 mL) vegetable oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 3 Tbsp. (45 mL) pumpkin seeds, roughly chopped
  • 1 can (540 mL/19 fl.oz ) kidney beans or white navy beans, drained and rinsed
  • 4 Tbsp. (60 mL) rolled oats
  • 1 medium carrot, peeled and grated
  • 1 Tbsp. (15 mL) Flax seeds
  • 1 Tbsp. (15 mL) chopped fresh coriander or parsley
  • 1/2 tsp. (3 mL) chili powder
  • 1 Tbsp. (15 mL) cocoa powder
  • dash Worchester Sauce (optional)
  • black pepper
  • 4 Tbsp. (60 mL) sesame seeds for coating the burgers (optional)
  • 2 Tbsp. (30mL) vegetable oil

Instructions:

1. In a blender, blend prunes with egg to make a purée.

2. In a fry pan, heat oil and cook onions and garlic for 2 mins. Add pumpkin seeds and cook for 1 more min.

3. In a large bowl mash beans with a fork.

4. Add remaining ingredients (except oil and sesame seeds) and combine thoroughly using a metal spoon.

5. Cover and refrigerate for at least 30 minutes until the mixture becomes firm.

6. Divide mixture and shape into 8 patties.

7. Place sesame seeds in a small dish and place each pattie into dish coating each side; set aside.

8. In same fry pan, heat oil and saute burgers on medium heat for 4-5 minutes on each side. Burgers should be crispy on the outside and cooked through.

*Recipe courtesy of California Prunes

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