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Our Perfect Veggie Burger — Oh She Glows. For the past several months, I’ve been on a quest to make a veggie burger that had everything on our wish list. I’ve probably made over 1. I’m always asked what I do with failed recipes and my answer is usually the same- I eat them! An imperfect veggie burger crumbled over a salad is quite tasty. Same goes for a doughy muffin crumbled over a bowl of Vegan Overnight Oats.

Unless something I make is really gross, I eat it. However, I am picky about three things: 1) The recipes that I post on the blog. Homemade Veggie burgers. Tying my running shoes before a run (I always stop once to re- tie them, lol)Now you know. Veggie burgers are serious business around here and we have quite a checklist. The recipe is from the Whitewater ski area in Nelson, BC and hasn’t failed us yet.

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It isn’t vegan but I’m sure you can work your magic to make it so.” Isn’t Jenny great? After reading Jenny’s email, I flew into the kitchen so fast my processor spun. I figured there was a 0. I was quite hopeful. As luck would have it, magic did happen in my kitchen that fateful evening as Eric patiently awaited the outcome, fearing he’d be served yet another bowl of cereal. He wasn’t. With a potato masher, mash the beans until 2/3 of the mixture is a bean . Stir in the onion, garlic, and a pinch of salt.

Transfer the onion mixture into the bowl with the mashed beans. Stir in the flax egg, grated carrots, parsley (or cilantro), sunflower seeds, tamari, chili powder, oregano, and cumin until thoroughly combined. Now, stir in the coarsely chopped oats, bread crumbs, and oat flour until the mixture comes together. It should be easy to shape the dough into patties.

Stir in the salt and pepper, to taste. Shape the dough into 8 patties (roughly 1/3 cup of dough per patty).

Pack the dough together tightly as this will help it stick together. Place onto the baking sheet. Bake patties for 1. Cool the patties on a cooling rack for 5 to 1. This helps them firm up a bit. Serve in a bun or lettuce wrap with your desired toppings.

Leftover burgers will keep in an airtight container in the fridge for 2 to 3 days, or you can freeze cooled patties for up to 1 month. Simply wrap each patty in tinfoil and then place all of the wrapped burgers into a zip freezer bag.

This veggie burger ! Another thing I learned during my mission: if the . Don’t be afraid to adjust the seasonings to taste. For my first trial, I didn’t process the oats into a flour and they didn’t hold together very well when frying. For my second trial, I used oat flour instead of whole oats and they held together very well! Before baking in the oven: I love my silpat, but you can also use parchment paper.

After baking for 2. The burgers get this crispy shell similar to a hash brown! We already have plans to fry the . Pre- cook them in the oven for about 1. Then I raided the garden. The second night, we had guacamole and pico de gallo on top- incredible! I hope you love !

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I’m no gourmet foodie, I’m just plain jane and have regular things in my pantry and fridge and I had all of these ingredients. I added about 1 Tbsp chopped jalapeno (from a jar of sliced jalapenos). Love the sunflower seeds!! Do not over chop the black beans.

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I recommend mixing by hand in a bowl. I used my kitchen aid and they were too mush- i- fied.

Even with my mess ups, these were very, very good. I immediately ate one from pan fried. The others I baked and will freeze. Then I will give them a try on the barbecue. I am going to remove other recipes from my Pinterest, and toss the others from my recipe box. Thank you for making the Perfect Veggie Burger recipe!”Don’t forget, this morning is the last chance to enter the Glo bar Giveaway! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+.

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