Vegan burgers are delicious and no animals were hurt in the process of making it.
But it’s still processed, and we are doing our best not to eat it often.
My goal is to move more to homemade burgers and more raw food.
I decided to make this recipe in a big quantity and to freeze it, so my men can take it anytime when they want burgers.
3 cups of mixed beans and lentils, soaked for over night or for a few hours.
Cook your mixed beans.
Process in the food processor, don’t over-process it then move it into a big bowl.
2 small sweet potatoes or 1 big sweet potato, grated
2 small packages of mushrooms, chopped
8 small white onions or 4 big onions, chopped
Fry on high for 10 to 15 minutes then
1 tsp salt
¼ tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tsp dried onions
Mix and fry for another few minutes then add
1 can tomato paste
Fry for another a few minutes
When ready add the mixture into bean mix bowl then add
2 tbsp ground flax seeds
Mix well then add
½ cup dark buckwheat flour, and mix again.
If it’s too soft add more flour.
Some I fried, some I baked but most of it I froze.
The healthiest and the fastest way is to bake it,
and if you put it in the freezer, you just need to bake it at 350 for 20 to 30 minutes.