- ⅓ cup sliced or chopped almonds
- ½ cup sunflower seeds
- ½ cup TVP (textured vegetable protein)
- ⅓ cup boiling water
- 2-3 Tablespoons ground flax
- ½ cup warm water
- Extra virgin olive oil
- ¼ cup diced onion
- 1-2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 cup cooked black beans, pinto beans or kidney beans
- ½ cup diced red bell peppers
- 1 cup shredded carrots
- ¼ cup chopped fresh parsley
- 1 cup rice flour, oat flour, or almond flour
- ½ teaspoon chili powder
- 1-2 teaspoons all purpose seasoning such as Spike®
- Salt and pepper, to taste
- Preheat oven to 300°. Spread almonds and seeds on a baking sheet in an even layer. Toast seeds for about 10-12 minutes or until lightly golden. Set aside to cool. Once cooled, pulse a few times to break up and set aside.
- Add TVP to a mixing bowl and pour boiling water over. Set aside to rehydrate for 5-10 minutes. Drain any excess moisture.
- Whisk together ground flax and warm water in a small bowl and set aside to thicken.
- Heat oil in a large skillet over medium heat. Sauté onions for a few minutes or until translucent. Add in garlic and cook for 1 more minute. Set aside.
- Combine rice and beans in a food processor and process until mashed.
- Add onions, garlic, bell peppers, carrots, parsley, and oat flour to a large bowl.
- Transfer rice/bean mixture into large bowl. Add in seasonings, toasted nut/seed mixture, TVP and flax mixture. Use your hands to work combine everything together until combine.
- Shape mixture with slightly wet hands into 15-20 patties and set aside.
To fry: Heat a couple of Tablespoons safflower oil in a large skillet over medium heat. Fry each burger for 5 minutes on each side – do if needed work in batches to avoid overcrowding pan.
To bake: Place patties on a parchment-lined baking sheet. Bake at 350° for 25-30 minutes, flipping halfway, or until they’re golden and crisp.
To make ahead: Lay uncooked patties on a parchment-lined baking sheet. Cover with plastic wrap and place in freezer for 45 minutes to 1 hour. Once frozen, stick in a freezer-safe re-sealable plastic bag – place parchment paper between layers if needed – and be sure to press out as much air as possible. Let patties come to room temperature before cooking.
- Serve veggie burgers in sandwiches, on top of salads, with rice, or even crumbled into a wrap. Serve and enjoy!