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Recipe: Veggie Burgers with Prunes

  • March 9, 2018
  • 2 minute read
  • divine.ca
Veggie Burgers
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Enjoy these veggie burgers anytime of year.  They are nutritious and delicious.  Add them to your Meatless Monday menu – we promise you and your family will love them.  They are a different take on traditional veggie burgers and are meant to be eaten without a bun.

4 Servings

Ingredients

  • 12 Prunes
  • 1 egg
  • 1 Tbsp. (15 mL) vegetable oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 3 Tbsp. (45 mL) pumpkin seeds, roughly chopped
  • 1 can (540 mL/19 fl.oz ) kidney beans or white navy beans, drained and rinsed
  • 4 Tbsp. (60 mL) rolled oats
  • 1 medium carrot, peeled and grated
  • 1 Tbsp. (15 mL) Flax seeds
  • 1 Tbsp. (15 mL) chopped fresh coriander or parsley
  • 1/2 tsp. (3 mL) chili powder
  • 1 Tbsp. (15 mL) cocoa powder
  • dash Worchestershire Sauce (optional)
  • black pepper
  • 4 Tbsp. (60 mL) sesame seeds for coating the burgers (optional)
  • 2 Tbsp. (30mL) vegetable oil

Instructions

  1. In a blender, blend prunes with egg to make a purée.
  2. In a fry pan, heat oil and cook onions and garlic for 2 mins. Add pumpkin seeds and cook for 1 more min.
  3. In a large bowl mash beans with a fork.
  4. Add remaining ingredients (except oil and sesame seeds) and combine thoroughly using a metal spoon.
  5. Cover and refrigerate for at least 30 minutes until the mixture becomes firm.
  6. Divide mixture and shape into 8 patties.
  7. Place sesame seeds in a small dish and place each pattie into dish coating each side; set aside.
  8. In same fry pan, heat oil and saute burgers on medium heat for 4-5 minutes on each side. Burgers should be crispy on the outside and cooked through.

*Recipe courtesy of California Prunes

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