Monday, June 24, 2013
Garden Veggie Burgers!

MiMM MIMM #55 with Relaxing and More!

Thanks to the lovely Katie, I feel like I really do start the week off right! Definitely feeling Marvelous In My Monday! I'm kicking this Monday off on a serious high note! This weekend was nothing short of amazing. We did nothing in particular except enjoyed family time and some amazing fresh air! We did get some gardening done. Finally I have a few plants that will hopefully give us some good fresh vegetables to enjoy later this summer. Sure, it's a little late, but we live in Atlanta, we will have plenty of time to grow things. I'm hoping to get in a fall garden in the other bed too. Maybe plant some kabocha?

We love having fresh herbs and the nursery happened to have beautiful fresh mint. Tony immediately knew what to do with it...

He'd been eyeing the watermelon juice coming from the fresh watermelon all week for a cocktail creation he wanted to try. It was beautiful outside and we had just finished up what we had wanted to accomplish, so it was officially cocktail time! This was delicious and refreshing...perfection!

Along with it being perfect afternoon cocktail weather, it was also perfect burger weather! I had everything we needed to make our favorite homemade veggie burgers with a side of zucchini chips! Which also goes perfectly in the theme of Better With Veggies Meatless Monday From A-Z post for Flax!

I'm a HUGE fan of flax in baking and for adding a little extra boost of omegas and fiber to salads and well anything really. I often use it for an egg replacer, but since we've gone gluten free, I really love adding it to our baked goods in general for a little extra fiber boost. In this recipe, it's a great binder to hold everything together. Nobody likes a veggie burger that crumbles. This one is the perfect combination of veggies, grains and protein!

(Note - the burger pictures are recycled since I was enjoying family time. Also, they looked exactly the same as last time.)

Garden Veggie Burgers
(makes 9)

1/2 cup gluten free steel cut oats (I used Bob's Red Mill)
1/2 cup lentils
1 Not Chik'n Bouillon Cube
3 cups water

Bring this mixture to a boil and cook for 20 minutes.

3 TBSP flax meal

Add flax to the hot oatmeal lentil mixture and remove from heat.

2 cups pepper and onion mix (frozen)
1 cup peas and carrots mix (frozen)
1 cup corn (frozen)
1/4 cup chickpea/fava flour
1/2 tsp garlic powder
1/2 tsp onion powder

Process peppers, onions, peas and carrots in the food processor just to chop up a little smaller.  Add this and the rest of the ingredients to the oatmeal lentil mixture. Stir to mix well. Refrigerate for 4 hours or overnight.

When completely cooled, form into patties (wet hands keep it from sticking to you) and place on a parchment lined baking sheet. Bake for 20 minutes on each side (40 minutes total) at 375 degrees. Allow to cool slightly before serving.

Did you get to enjoy some outdoor time this weekend? Hopefully you all have an incredible week!

I'm sharing this on Slightly Indulgent Tuesday and Allergy Friendly Wednesday this week.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 11:06 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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