We love our vegan burgers and I love serving our family burgers that are healthy. We tried many different burger recipes, but so far the kids like my original vegan burgers best. I guess it’s a texture thing. I’m OK with that because they are so good and filled with omegas, fiber, antioxidants and more!
I wanted to revamp the old vegan burgers to eliminate some of the oil and fat, but also to change it up a bit. So I took out the oil completely and replaced the avocado with sweet potato. I’ve also perfected the method for making a double batch without swearing at the Cuisinart.
Comment below and let me know how you like them.
- 2 cups ground raw almonds
- 1/2 cup green onions
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 cup of mushrooms of your choice, chopped
- Add 1/2 cup ground flax
- 1/2 cup ground sunflower seeds
- 4 cloves garlic crushed
- ½ cup cooked sweet potato
- 2 Tbsp apple cider vinegar
- sea salt and paprika to taste
- Process the garlic
- Add the onions and mushrooms and process
- Put in the carrots (make sure they are chopped well) and process
- Add the celery (make sure they are chopped well) and process
- Scrape down the sides when necessary
- In a bowl combine the mixture with the dry ingredients (Our kids like it smooth so I turn all the nuts and seeds into meal and then mix the two together with a wooden spoon until combined) If you want it chunkier leave the sunflower seeds in tact.
- Line a baking sheet with parchment paper
- I use the top ring of the Magic Bullet to make perfectly shaped and measured patties! (I use two spoons to make little nuggets for the kids)
- Eat raw, fried or bake at 350 degrees for 30 min
- This makes 10-12 power burgers
I always make a double batch and freeze them separated with parchment paper.
This way I can have a quick go to meal on busy days.