Veggie Burger

1 cup Cuisine Soleil fava bean flour

1/2 cup Cuisine Soleil oat flour

2 medium carrots, grated

1 medium zucchini, grated

1 medium onion, finely chopped

8 shredded mushrooms (optional)

2 garlic cloves, minced

1/4 cup (60 mL) olive oil (for cooking and prepping)

2 tbsp. ground flaxseed (or chia)

1/2 cup (125 mL) water (to activate flaxseed)

1 tbsp. tamari sauce (or soy sauce)

1 tsp. ground cumin

1 tsp. smoked paprika

1 tsp. dried thyme

Salt and pepper to taste

1/4 cup fresh parsley, chopped (optional, for a touch of freshness)

1. Prepare the flaxseed: In a small bowl, mix the ground flaxseed with the water. Let it sit for 10 minutes to obtain a gelatinous texture (it will serve as a binder).

2. Sauté the vegetables: In a large skillet, heat 2 tbsp.s of olive oil over medium heat. Sauté the onion and garlic for 3 minutes. Add the grated carrots and zucchini, then continue cooking for 5 minutes to soften. Season with salt and pepper.

3. Combine the dry ingredients: In a large bowl, combine the fava bean flour, oatmeal, spices, and parsley.

4. Assemble the burgers: Add the cooked vegetables, flaxseed mixture, and tamari sauce to the bowl with the flours. Mix well to obtain a homogeneous dough. If the texture is too dry, add a little water or broth (1 to 2 tbsp).

5. Shape the patties: Divide the dough into 8 portions and shape into patties about 1.5cm thick.

6. Cooking: In a skillet, heat the remaining olive oil over medium heat. Cook the patties for 4 to 5 minutes on each side until golden brown and crispy.

 

Service

Serve the burgers in buns with your favorite toppings: avocado, lettuce, tomato, yogurt sauce, pickles etc.

These patties will keep for 3 to 4 days in the refrigerator and can be frozen.