The Raw Cooked Vegan

Thursday, April 4, 2013

Vegan Burger Topped with Mint Avocado Mash


This is the best veggie burger I have ever made! I am keeping this recipe forever.

It's based on the recipe from Vegetarian Times, though I ad-libbed and changed things as usual.

Vegan Veggie Burger

1 cup canned chickpeas, drained
1 cup canned red kidney beans, drained
2 large carrots, grated
2 TBS dried minced onion
1/2 cup dry rolled oats (not quick-cook)
5 to 8 mint leaves, chopped
1/2 tsp sea salt and Pepper
5 Greek peppers (pepperoncini), chopped
2 cloves garlic, minced
1 1/2  tsp Trader Joe's taco seasoning mix (or other brand)

In a food processor, pulse all ingredients until it looks crumbly and pinches together (do not puree).

Hand form into 4 large patties. Can refrigerate, covered, over night if preferred.

In large skillet, heat 2 TBS olive oil until hot. Cook veggie patties until browned and slightly crispy on the outside.

Mint Avocado Mash
2 ripe but firm avocados
1 TBS fresh lime juice
5 to 6 fresh mint leaves, chopped
Pinch of sea salt
1 clove garlic, minced (optional)

Do I need to explain? Oh, all right. Mash it all together.

ENJOY!

5 comments:

Diva Divorcee said...

what type of bread, mi belle?

Jen said...


Whole grain seeded french loaf. Next time I will do a nice onion roll or seeded bun!

Devin said...

I have a question!!
lets so i make these thursday will they keep if i keep them in the fridge til i make them on saturday?
THANK YOU! :)

devin said...

lets say**

Jen said...

Devin,
Sorry I didn't answer sooner. As a matter of fact, they turn out even better when you refrigerate them! The flavors get a chance to work together, so I would recommend it!