Winter Veggie Burgers
Winter Veggie Burgers
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the cannellini beans into a bowl and mash them with a fork or potato masher until almost completely smooth. Peel and grate the sweet potato on the large holes of a box grater. Add the grated sweet potato, paprika, oregano, cayenne, salt, egg, sunflower seeds, chopped cilantro, and chopped scallions to the bowl with the mashed beans. Mix well.
Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.
Shape the mixture into 8 balls (around 1/3 cup of mixture for each one) and flatten onto the baking sheet so each patty is 3/4- to 1-inch thick. Bake for 15 minutes, then flip each patty over using a metal spatula. Bake for another 10 to 15 minutes. Serve immediately in hamburger buns, or allow to cool, then freeze on the baking tray; once frozen solid, transfer them to a freezer bag and freeze until needed.
Ingredients
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place the cannellini beans into a bowl and mash them with a fork or potato masher until almost completely smooth. Peel and grate the sweet potato on the large holes of a box grater. Add the grated sweet potato, paprika, oregano, cayenne, salt, egg, sunflower seeds, chopped cilantro, and chopped scallions to the bowl with the mashed beans. Mix well.
Stir in the 1/2 cup of oats. If the mixture seems too wet, add in the remaining 1/4 cup of oats, too.
Shape the mixture into 8 balls (around 1/3 cup of mixture for each one) and flatten onto the baking sheet so each patty is 3/4- to 1-inch thick. Bake for 15 minutes, then flip each patty over using a metal spatula. Bake for another 10 to 15 minutes. Serve immediately in hamburger buns, or allow to cool, then freeze on the baking tray; once frozen solid, transfer them to a freezer bag and freeze until needed.
Notes
