Veggie Patties
 

Having a vegetarian husband, when I'm a meat eater, has been interesting. We've figured out how have meals together, and even though I eat less meat now, I'm able to buy higher quality steaks, when I have cavewoman cravings. 

But the biggest thing I've taken note of is the "fake meats" sold in grocery stores. In the beginning when I was trying out vegetarianism too - obviously didn't stick - we thought we were making the healthier choice if there were no animal products in the ingredients. We were wrong. So wrong. And we only found this out after we started reading the labels months latter. I never thought so many chemicals magically combined could make something taste like beef. Gross.

This recipe does make a lot of patties, but you can freeze them which makes the patties easier to grill so they don't fall apart like most homemade veggie patties do. I went with simplicity to dress these burgers (mayo, lettuce, smoked gouda slice) because of all the flavor that's inside of the patties.

I got the official vegetarian husband approval soooo ... success! And I didn't even have to add 15 chemicals in the process.

 
 
 
 

Veggie Patties

Makes 8 patties

Ingredients
1 can black beans, drained and slightly dried
1 cup quinoa
1/2 cup sunflower seeds
1 cup panko crumbs
3 small carrots
1 medium white onion
1 TBSP soy sauce
1 TBSP dried oregano
1 TBSP smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 eggs

Steps

  1. Add the cooked and cooled quinoa and panko crumbs in a large mixing bowl.
  2. In a food processor, separately finely pulse the sunflower seeds then black beans and add to the mixing bowl. Then finely pulse the carrots with the onion, cutting them into large chunks first. Put the carrots and onion mix onto a lot of paper towels, then squeeze all of the excess liquid from them. If you skip this step, the patties will be really fragile. 
  3. Add the carrot and onion mixture in the mixing bowl with the soy sauce, all the dried herbs and spices, and eggs. Mix throughly together, then section the mixture into 8 parts and tightly form into patties. 
  4. Refrigerate for at least 30 minutes, up to overnight, to help firm up the patties. In a high heat skillet, add oil. Fry the patties on both sides for about 5-8 minutes. They should be golden brown and form a crust on both sides.  

Notes
- In order to put them on the grill, you can freeze the patties first, then cook on high heat just to warm through and get color on the patties.
- Dry the black beans as much as possible. The less moisture, the better the patties will stick together.