I made some savory muffins, with shredded zucchini and carrot, and after devouring one straight from the oven, I got an idea to use them for dinner, as a burger bun! So the first line of business was making a decent and flavorful veggie burger. I had bought some dry aduki beans and finally had made some up - but I had left the house with them on the stove and when I came home, they were WELL done. I threw them in the fridge and figured I'd find a use for them. And I did - veggie burgers!
1C cooked & mashed aduki beans
1/2 lb firm tofu, drained and crumbled
1 small onion, chopped
4 large leaves swiss chard, chopped
2 cloves garlic, minced
1 T mustard
3 T flax meal
2 T hemp powder
1 T Bragg's Amino Acid (or soy sauce/nama shoyu)
1 T oil
pepper, to taste
Heat oil over medium heat in a skillet and saute onions for 2 minutes. Add tofu, sprinkle with pepper and 1/2 of Bragg's and saute for 5 minutes. Add garlic and swiss chard, more pepper and rest of Bragg's and saute another 5 minutes. Mix with beans, egg, mustard, flax meal & hemp powder. Form into patties and bake at 350 degrees for 30 minutes, or until done, flipping once 1/2 way through cooking.
These were so flavorful and not heavy at all, and serving them on a savory muffin with a little cheese was perfect. My 6 year old devoured every bite, which is a big accomplishment in this house! These are on the must make again list.