Simply LIT Veggie Burgers

Looking for a clean, delicious meal to switch things up? Look no further! These veggie burgers are delicious, easy to make, and clean AF!!

Ingredients: Makes 6 large patties

  • 1 can garbanzo beans
  • 1 medium red skinned potato
  • 1 cup white button mushrooms, sliced
  • 1 large carrot
  • ½ of a red pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp Himalayan sea salt

Directions:

There is a bit of a method to slicing/dicing/grating/draining the veggies for the perfect consistency! Make sure your hands are really clean because they will be active! Follow below:

  1. Line a baking sheet with parchment paper to place finished patties on.
  2. Puree garbanzo beans in a blender or food processor and pour to large mixing bowl.
  3. Grate the potato. Form grated potato into a ball in your hands and squeeze tightly over the sink to drain some of the water from the potato, add to mixing bowl. The potato mixture will still be a bit wet which is OK, since we want a little bit of the starchy liquid for binding purposes!
  4. Dice mushrooms into ½ cm squared size pieces, add to mixing bowl. DO NOT DRAIN.
  5. Grate the carrot, form ball in your hands and slightly drain liquid over sink with hands.
  6. Dice the red pepper into ½ cm squared size pieces, slightly drain liquid with hands.
  7. Add the cumin, garlic powder and sea salt.
  8. Mix well with mixing spoon. NOTE: If the mixture is not binding, you may have drained off too much liquid from the veggies, so add back 1-3 tsp of water.
  9. Form into 6 large patties and place on parchment lined sheet.
  10. Refrigerate for an hour before cooking, if possible.

Melt 1 tbsp of coconut oil in a frying pan over medium heat, and add the patties. Cook for 5 minutes on each side or until desired.

TIPS:

I find it works best to freeze immediately, once formed into patties on the cookie sheet. Once frozen solid, place frozen patties in plastic zip bag and take out and defrost as needed. I sometimes like to double or triple the batch in order to have a stocked freezer for those nights when you just DON’T feel like cooking, or simply don’t have the time but still want a clean, delicious meal.

Enjoy as you would any other burger! OR, use butter leaf lettuce as a bun, top with freshly sliced avocado and good ‘ol yellow mustard. Bake sweet potato fries for a side and you have a DELICIOUS, clean, filling, vegetarian option. Enjoy!!