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Veggie Burgers

These tasty burgers freeze well when wrapped in individually!

Prep
Cook
Serves 6people
Ingredients
1/4
cup grated yellow onion
1/4
cup grated red or yellow bell pepper
1 1/2
cups (15 oz) can) cooked lentils, black beans, or kidney beans, drained
1/2
cup coarsely chopped sunflower or pumpkin seeds
1/2
cup coarsely chopped walnuts, pecans, or cashews
2
tbsp shredded carrot
2
tbsp shredded celery
2
cloves garlic, minced
2
tbsp fresh parsley
2
tsp extra-virgin olive oil
1
tsp sea salt
1
tsp naturally brewed soy sauce (shoyu or tamari)
1
tsp dried oregano
1
tsp dried basil
1/2
tsp chili powder
1/2
tsp curry powder
1/2
tsp freshly ground black pepper
1/4
tsp ground red pepper
1
cup corn
Directions
1.
Preheat oven to 350 degrees
2.
Gently squeeze grated onion and bell pepper in a clean paper towel, to remove excess moisture
3.
Combine the onion, bell pepper, lentils or beans, seeds, nuts, carrot, celery, garlic, parsley, oil, salt, soy sauce, oregano, basil, chili powder, curry powder, black pepper, and ground red pepper in a food processor and pulse until mixture is coarse but blended well. You may need to add a little water so the texture is just moist enough to be able to blend int the food processor. (For best flavor, allow the mixture to set at room temperature, covered, for up to 2 hours)
4.
Place a large piece of waxed paper on a baking sheet or butting board. Pack a 1/3-cup measuring cup with the mixture and scoop onto the waxed paper for a total of 6 scoops. Shape into patties.
5.
Lightly oil a baking sheet. Place the baking sheet on top of the patties, and, holding both together, turn over the cutting board or fist baking sheet and lift away. Remove the waxed paper. (this technique allows the burgers to hold their shape well.)
6.
Bake for 20 minutes.
7.
Serve with whole grain mustard on whole grain buns or bread slices.

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