Taking full advantage of the fresh summer bounty, these healthy, moist, gluten-free, vegan garden veggie burgers will have you wishing summer stayed forever. No one will miss the meat and will be happily eating plant-based all season long!
July’s Theme – Fresh From The Garden: The season of bountiful produce has arrived. Whether your produce comes from the farmers’ market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
How easy was this month’s Recipe ReDux theme? No need for for crafty interpretations this time! The possibilities for this theme are endless since the fruits and veggies of summer are exploding. Everywhere you look, any where you go, fresh fruits and veggies and stocked, vibrant, aromatic, beautiful, and so delicious you can’t help yourself but buy out the whole store, farmer’s market, or pick everything from the garden! It’s time to get produce crazy!
And I don’t know about you, but right now I am all about the fresh herbs! I don’t grow them myself, they always sadly die, so I buy bunches of fresh parsley, dill, cilantro, basil, etc. at the grocery every week. Last week (when I made this recipe) I had parsley and dill. My entire refrigerator smelled of dill anytime I opened it. Not a bad thing; I love dill! But I have been making a ton of new recipes using the fresh herbs and also just pinching off a few leaves to throw on anything and everything I eat! Maybe I’ll buy a plant just one more time. I bet it will die in a week, but I think I’m going to give it a shot! I WANT to grow my own herbs so badly! (Update! On Monday (2 days ago) I did buy a Basil plant…so far so good and I am loving it!).
Okay, it’s not just herbs either. I can’t grow anything. Years ago, my mom got me a cute little eggplant and cucumber plant to grow. We planted them, kept them outside when ready, watered and supported. The eggplant never grew. The cucumber grew an awkward curved little thing, but died and was never edible. The plants were edible to the animals though! We have a ton of deer, bunnies, groundhogs, etc. We also have horrible ground soil where we live. Think rock and shale. So to have a garden, we would have to setup out own planter boxes with fences and everything. But that’s too much work for what it’s worth right now. I would have no clue where to start and would be solely responsible. So for now, until I have my own “dream home”, I’ll keep throwing money away at the grocery 😉
A fun thing I’m also loving right now is carrot top greens! I bought the most adorable cute baby round carrots at the store the other week! It was so random to see these fat little balls, but their greens were so lovely and they themselves were to cute not to buy (so I did)! I didn’t use the actual carrot part in this recipe, but the greens. I love carrot greens! Such a wonderful fresh veggie taste. Any carrot greens will do, they don’t have to be from adorable little carrots!
For the bulk of the burger I used some black-eyed peas and quinoa flakes! Perfect combination of plant-based proteins complimented with the greatest fresh herbs and veggies. These patties are super moist, not crumbly, and make the perfect light lunch or dinner entree. This is a small batch of 4 patties, but can easily be multiplied and even frozen for later. Veggie burgers are the best and since most store-bought veggie burgers have soy or gluten, making my own is the only way I ever go!
Garden Veggie Burgers
- 1 Can (15oz) Black-Eyed Peas (no salt-added, rinsed)
- ⅓ Cup Quinoa Flakes
- 1 Cup Carrot Top Greens (chopped)
- ½ Cup Fresh Dill (chopped)
- ½ Cup Fresh Italian Parsley (chopped)
- ⅓ Cup (about 2) Scallions (chopped)
- 1 Cup Chopped White Mushroom
- ½ TB Dijon Mustard
- 1 Tsp Minced Garlic
- ½ Tsp Black Pepper
- 1 TB Red Wine Vinegar
- Preheat the oven to 400°F.
- In a large food processor, combine all the prepared ingredients and blend until you get a nice moist “dough” consistency. Not smooth, but not to chunky either. This mixture will be very moist when you go to form the patties.
- Form 4 equal patties with you hands. Flatten them a bit and place on a baking sheet lined with either a Silpat or parchment.
- Bake for 15 minutes, carefully flip, and bake for another 15 minutes. (Total cooking time is 30 minutes). Remove and serve right away, or allow to cool completely before wrapping in wax paper, placing in a plastic bag, and freezing. To heat from frozen, either use a toaster oven or microwave. You can also let them thaw in the fridge a few hours before and simply heat as well.
I loved keeping these burgers simple and allowing the fresh herbs and carrot tops to shine and be the true stars. So if you’re in need of a healthy fresh summer dinner idea and you have some lovely fresh herbs to use, make these burgers! So good, so easy, so fresh, and my new favorite veggie burger! I know I’ll be making these again and again this summer! O, and don’t forget the ketchup!
So tell me:
+ Any tips for a black-thumb? Even with herbs…?
+ What’s your favorite fresh herb to have on hand? Italian Parsley! I could eat that stuff straight up as a snack!
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeOfTheWeek,#StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays,Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell