I have been experimenting with veggie burgers lately
and, I have been juicing
I have loads of carrots, beets, and our apple trees are bountiful
good time to use a juicer
sometime the juicer feels a little over the top
really, couldn’t I just chew a little
but to drink fresh juice from the garden feels quite regal
so why not
I decided to make the most of it
and aside from drinking the most delicious juice
I would use the pulp left behind
here is this week’s recipe
healthy, nutritious, and tasty
Veggie burgers with quinoa
for a dozen large burger you may use
6 cups of shredded veggies (kale, carrots, beets, celery, onion, use what you have)
1 cup of quinoa (to be cooked)
400 gr of grated cheese (I like cheddar)
3 large eggs (I always get them from a local farm now)
3/4 cup sunflower seeds
1 cup oats
2 Tsp hemp seeds, or sesame seeds or, again, whatever you have kicking around
4 Tsp za’atar (a delightful Middle Eastern mix of oregano, thyme, savory and sesame seeds)
salt and pepper
Rinse the quinoa. Bring 1 1/2 cup of water to boil. You may add a little salt or miso to your water for flavor. Add the quinoa. Simmer for 12 minutes or until all the water is absorbed. Let it sit for another 5 minutes.
Chop, grate, shred your chosen veggies. If you have been using a juicer and don’t know what to do with all that beautiful pulp, here is a good place to use it.
In a large bowl place all ingredients. Mix, mix, mix with your hands. Best tool ever.
Form patties and place on a parchment covered cookie sheet. If you don’t have parchment paper just oil the pan. Bake at 350ºF for 45 minutes or until slightly brown and crispy.
Eat in a bun with garnish or with a side salad.
My favorite this week is a kale salad with one of those burger diced on it.
Tastes good, feels good!
ps. replace za’atar with your favorite herb, I used basil last week and it was delicious
pps. can’t eat them all, freeze them for later