Diana's Sunflower Burgers
- Serves 4
- Prep time: 15 minutes
- Total time: 1 hour
Most homemade veggie burgers lack the firm texture found in some of the store-bought varieties. Flaxseeds and wheat gluten are used here to remedy that situation, resulting in protein-packed burgers.
Ingredients
- 1 tablespoon ground flaxseeds or flaxseed meal
- 2 tablespoons tamari or other soy sauce
- 1/2 cup sunflower seeds
- 1 3/4 cups cooked brown lentils, well drained
- 1/4 cup onion
- 1/3 cup wheat gluten flour
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons olive oil
Directions
- In a medium bowl set aside 1 tablespoon sunflower seeds. Pulse the remaining sunflower seeds in a food processor to coarsely chop. Combine with the whole sunflower seeds in the medium bowl.
- Dice onion and combine 1/2 to 1 tablespoon of diced onions with the sunflower seeds. Pulse the remaining onion in the food processor until onion looks liquified.
- Add soy sauce, flaxseed meal and Worcestershire Sauce to food processor and process until combined. Add cooked lentils and pulse until combined. Finally, add wheat gluten and pulse until combined.
- Empty the contents of the food processor into the medium bowl with the sunflower seeds and onion. Using your hands combine and shape the mixture into 4 patties and place on a platter. Refrigerate for 30 minutes.
- Heat the olive oil in a large skillet over medium heat, add the patties, and cook until browned on both sides, about 4 minutes per side. Serve hot.
Note: This recipe was modified for a small 2 cup food processor. In a larger food processor wheat gluten and lentils can be combined in one step. The remaining onion and sunflower seeds can then be added to the food processor and pulsed until combined.
Source: Vegan Planet - Modified by Diana.