Dad’s VEGGIE BURGERS

Just so you know my veggie burgers actually passed the 6 year old eater test… That’s right, my daughter loves these things! These burgers are awesome especially if you are a victim of the rushed lunch syndrome or RLS. My recipe makes 8 to 10 patty’s that will refrigerate for up to 1 week or you can freeze them for up to 3 months.

INGREDIENTS:

• 1 eggplant diced

• 12 oz mushrooms chopped

• 1 yellow onion chopped

• 1 Tbsp minced garlic & shallot

• 1 15oz can drained chick peas

• 2 Tbsp ground flax meal & 5 Tbsp water ( flax egg )

• 2 Tbsp tomato paste

• 2 Tbsp low sodium soy sauce

• 1/2 Cup bread crumbs

• 1 Cup rolled oats

• 2 Tbsp olive oil

• 2 to 3 tsp Italian seasoning

• 1 tsp crushed red chili

• salt & pepper to taste

DIRECTIONS:

1. Combine ground flax and water in a small bowl and set aside.

2. Heat oil in a large skillet over medium heat and add onion cook 2 - 3 minutes

3. Add garlic and cook for 1 minute. Add Italian seasoning and crushed red chili. Cook for 1 to 2 minutes

4. Add eggplant, mushrooms and sauté until pan is dry, add soy sauce, cook for additional minute or 2 and remove from heat. Let cool for 10 to 15 minutes.

5. Preheat oven to 400º. Place chickpeas in a food processor and pulse a few times to break down the beans.

6. Add cooked mushrooms and eggplant, oats, breadcrumbs, flax egg, tomato paste, salt & pepper and pulse until well combined and it forms a paste like consistency. Place mixture uncovered in the freezer for 30 minutes.

7. Remove mixture from freezer and form into patty’s of desired thickness. Place on a baking sheet and fresh with olive oil. Bake in oven for 40 minutes flipping half way through. Remove from oven and let cool for 10 minutes. Enjoy!

NOTE: If you are not totally concerned with keeping these vegan, feel free to substitute 1 Tbsp of Soy sauce with Worcestershire sauce… Just takes it one step closer to a true burger flavor.