Vegetarian Sun Burgers Recipe

A great basic vegan burger recipe, these patties can be served all-dressed as a full meal with buns or as a side to veggies.

Sun Burgers

With Fresh Salsa and Pesto

These versatile burgers freeze well and can be reheated in a covered casserole dish in the oven or microwave. Top with veggie gravy and serve with potatoes for a hearty fall supper. For a tasty side dish to accompany pasta, cover frozen patties with tomato sauce and simmer on low heat in a frying pan for about 10 minutes, or till completely heated through.

Ingredients:

• 500 ml (2 cups) oatmeal
• 250 ml (1 cup) raw sunflower seeds
• 60 ml (1/4 cup) dried shiitake mushroom pieces, ground
• 125 ml (1/2 cup) gluten flour
• 15 ml (1 tablespoon) cumin
• 60 ml (1/4 cup) nutritional yeast
• 60 ml (1/4 cup) parsley flakes
• 60 ml (1/4 cup) sesame seeds
• 500 ml (2 cups) grated carrot
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 60 ml (1/4 cup) Bragg Liquid Aminos
• 500 ml (2 cups) water

Preheat oven to 375 degrees F.

1. In a food processor, process oatmeal, sunflower seeds and mushrooms till grainy in consistency and sunflower seeds are very finely chopped.
2. Transfer oatmeal mixture to large mixing bowl and add next five ingredients. Mix and form a well for wet ingredients.
3. In a separate bowl, combine remaining ingredients and mix well.
4. Combine wet and dry ingredients and mix with a large wooden spoon, working for 2 minutes to develop gluten texture.
5. With oiled hands (this will be messy!) scoop a heaping tablespoon onto the palm of your hand and form into a ball (about 7cm or 3 inches in diameter). Place the ball onto a well greased cookie sheet and flatten to about 1 cm or ½ inch in thickness. Continue until all mixture is formed into patties.
6. Bake for 12 minutes. Turn patties and bake for an additional 12 minutes.

Toast burger buns and spread with veggie mayonnaise and pesto (recipe follows). Place hot patties on buns and top with fresh salsa (recipe follows). Serve with a leafy green salad. Makes approximately 14 patties.

Fresh Salsa Recipe

• 2 large ripe tomatoes (preferably paste type), chopped
• 1 green bell pepper, diced
• 1 bunch cilantro, chopped
• 1 small zucchini, chopped
• 1 clove garlic, minced
• 30 ml chopped onion or chives
• 15 ml cider vinegar or lemon juice

Mix all ingredients and let stand 15 minutes to develop flavours.

Pesto Recipe

• 1 bunch basil or parsley
• 1 clove garlic (or more)
• 125 ml (1/2 cup) pine nuts (or raw sunflower seeds, walnuts, or cashews)
• 125 ml (1/2 cup) virgin olive oil
• 60 ml (1/4 cup) lemon juice
• 30 ml (2 tablespoons) nutritional yeast flakes

Combine all ingredients in a food processor till mixture takes on the consistency of a paste.

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