So, last year I found this veggie burger recipe on angry chicken. I've been using it off and on since then, because veggie burgers are affordable, tasty and full of wholesome tasty ingredients. Mostly I've been making my own veggie burgers, because homemade veggie burgers cost less than $4.00 for ingredients to make anywhere from 12 to 20 burgers depending on size.
3 strips wakame, soaked, drained and chopped
1 10-oz bag shelled edamame, thawed
1 15-oz can cannelini beans, rinsed and drained
3 scallions, chopped
1 inch ginger, peeled and chopped
1/4 cup sesame seeds (mine were hulled)
3 large carrots, peeled and cut into 3-inch pieces
2 TBSP gluten-free tamari
1/2 cup rolled oats (for GF, try Bob's Red Mill)
Preheat the oven to 400° Fahrenheit (about 205° Celcius).
Wakame is a bit expensive, but it lasts for a really long time and no recipe really uses that much. Pull out 3 strips and put in a large bowl with cold water to cover. Let sit for 5 minutes. Scoop the wakame out of the bowl, leaving the soaking water behind and then chop and set aside.
Using a food processor, shred the carrots. Set about half of them aside in a large bowl. Change blades (at least I have to on mine) and add the edamame and beans. Puree until mixed, but you can still see some texture. At this point I pulled out about half the mixture, so I could retain more texture, but that is not completely necessary.
Continue adding the remaining ingredients including wakame, pulsing to further chop and combine. Lastly add oats to the food processor and pulse. If the mixture in either the bowl or the food processor is very wet, add more oats until it clumps but is still moist. I shape into patties. These ones are slider sized, and I got 20 slider sized patties. Place on a silpat, greased cookie sheet, or parchment paper.
Bake for 10 minutes, flip the burgers (they will be a little fragile) and bake for 15 minutes more.
These were really tasty. Neither my husband nor I are afflicted by Celiac, so the slider buns are generic flat buns from the supermarket and are not gluten free. With the tamari and wakame they are definitely salty enough without just screaming salty.
Of course we ate these with some weird (but tasty) chipotle, cheddar potato bites. Not a meal that went together at all even though each piece was good to eat.