Pumpkin Seed Veggie Burgers

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Pumpkin Seed Veggie Burgers

So much recognition for veggie burgers nowadays. Not only they are obviously healthier but because the art of making it is getting more and more meticulous. And what’s adjacent to that? It’s getting more tastier as well. This Pumpkin Seed Veggie Burgers recipe is a definite proof.

It’s a handful to prepare but the result is amazingly good. Say no more to regular meat patties. Try sneaking this into your kids’ lunchbox and they’ll definitely love it!

Preparation Times:

Pumpkin Seed Veggie Burgers

Equipment:

Oven
Food Processor

Ingredients:

1 1/2 tbsp extra virgin olive oil
2 carrots, peeled and grated
1 cup mushrooms, chopped
1/2 cup raw pumpkin seeds
2 garlic cloves, finely chopped
1/2 cup yellow onion, chopped
2 tbsps ground flaxseed
1 tsp ground cumin
1 egg
Salt and pepper
Gluten-free hamburger buns
Lettuce, chopped
Fresh tomatoes, thinly sliced
Ketchup and mustard

Instructions:

Combine the carrots, mushrooms, onions, garlic, pumpkin seeds, flaxseed, and cumin in a food processor and process until finely ground.
Add the egg, olive oil, and season with salt and pepper. Pulse until mixture is thick and moist. Scrape down sides of the bowl. You still want to see some vegetable specks in the mixture. Do not process to a paste.
Divide the mixture into equal portions and form patties about 1/2 inch thick. Place the patties on a parchment lined baking sheet. Freeze the patties while you preheat the oven to 400 degrees F.
Bake for 30 minutes, flipping the patties halfway to cook each side evenly.
Let cool for about 5 minutes and serve in gluten-free buns with lettuce, tomatoes and desired amount of ketchup and mustard. Enjoy!