Good veggie burgers are hard to find. Many people seek meat-free alternatives in hopes of “eating healthier” but end up making choices that aren’t as healthy as they think. As we head into summer, the seemingly-virtuous veggie burger begins showing off its veggie roots at neighborhood barbecues, pool parties, campsites and beaches. Yep, the veggie burger is here to stay folks; but beware, many of those pre-packaged, earth-loving burgers may contain excess salt, genetically modified soy, and gluten. YIKES! When it comes to prepackaged foods, make sure you read the labels. Today I’m sharing my idea of an original Vegan Garden Burger made with fresh, organic vegetables, fresh herbs, quinoa and flax. 
Why make your own?
Making veggie burgers might take a little more prep time than your typical meal, but in the end, you’ll end up with enough burgers for 2-3 meals. This recipe makes about 10 patties. Not only have you effectively managed your time, but you’ve regained control of the ingredients.
Topping Tips…
Let’s get real, no burger is amazing without toppings and condiments. Although my Vegan Garden Burgers are delicious on their own, I always offer unique, raw toppings that help bring my veggie burgers to life. Full of life-giving nutrients and enzymes, raw foods add a depth of color and flavor to any burger. 
Cultured vegetables and condiments: Traditionally cultured vegetables contain naturally occurring probiotics, beneficial for immune function and gut health. A little goes a long way and truly adds a depth of flavor to any dish.
Homemade Pesto: There is nothing better in the summertime than a homemade pesto. Pestos can be made with just about any nut or seed and strong-tasting garden greens. (kale, basil, parsley, etc). My rustic pesto was created using soaked walnuts, basil, kale and nutritional yeast. So delicious!
Homemade Guacamole: Guacamole is a staple in our home and takes on a whole-new meaning when you add in a little cultured kraut. Perfect as a topping or sandwich spread.
Raw Veggies: Sliced heirloom tomatoes, fresh lettuce, sliced radishes, grated carrots. All delicious on their own and work well with burgers.
Favorite Product:
Many of us don’t have the time or energy to culture our own vegetables. I know, shocking…right? Instead, we have choices to make at the local market. I’ve searched the shelves for some of my favorite traditionally cultured foods and found the kraut from Farmhouse Culture to be at the top of my go-to list. I love their Ginger Beet Kraut and use it often in my guacamole, salads and straight out of the jar as a topping for my burgers. It’s both beautiful and versatile.
Much love my friends,
Kris
- 1 cup cooked quinoa
- 4 cups cauliflower florets, roasted
- 1 large carrot finely grated
- 1/2 yellow onion, finely diced
- 1 cup oats, buzzed in a coffee grinder
- 2 golden flax eggs, 2 tablespoons ground golden flax : 5 tablespoons water
- 1 cup chopped kale
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped
- 1-2 teaspoons fresh thyme, chopped
- 1-2 teaspoons fresh oregano, chopped
- 1/2 teaspoon Himalayan sea salt
- Fresh cracked pepper to taste
- Prepare quinoa according to package directions and set aside to cool.
- Preheat oven to 400 degrees F.
- Roast cauliflower florets at 400 degrees F. 15-20 minutes. They should be soft but not overcooked.
- Prep golden flax eggs and set aside.
- Prep veggies: onion, carrot, kale, and fresh herbs
- Place roasted cauliflower in a food processor and pulse until cauliflower becomes small pieces. Some pieces will end up the size of rice grains, but don't want to over pulse.
- Using a large mixing bowl, add cooked quinoa, oats, onion, carrot, kale, parsley, fresh herbs, golden flax eggs, salt and pepper. Mix thoroughly using hands. Taste and adjust seasonings and salt as desired.
- Form into patties and place on a parchment-lined baking sheet sprayed or rubbed with a little coconut oil to prevent sticking.
- Bake 15 minutes. Flip burgers over and bake an additional 15 minutes.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
[…] post is actually a follow-up to our Vegan Garden Burger post from last week. Many of you have requested the recipe for our vegan pesto used as a […]