Prep Time: 25 mins
Cook Time: 35 mins
Servings: 6
Crunchy Veggie Burgers
Rate this recipe for points
17
Ingredients
- 1 Package of Dempster’s® Signature Gold Burger Buns
- 1 Cup (250g) Pearl Barley
- 3 Cups (750mL) Water
- 2 Tbsp (30g) Ground Flax Seed
- 1 Small Onion, chopped
- 13 oz Can (398 mL) Chickpeas, mashed
- 13 oz Can (398 mL) Red Kidney Beans
- 3 Tbsp (45mL) Tamari Sauce
- 3 Tbsp (45mL) Olive Oil
- 2 Cloves of Garlic, minced
- 1 Tsp (5g) Chili Pepper
- 1 Tsp (5g) Cumin
- 1 Tsp (5g) Dried Thyme
- 3 Carrots, Grated (approx. 1 1/2 Cups or 375g)
- 2 Cups (500g) Spinach, chopped
- 1/2 Cup (125g) Walnuts, toasted and chopped
- Salt and Pepper, to taste
- 2 Tbsp (30mL) High-Heat Cooking Oil
- 3/4 Cup (180g) Mayonnaise
- 1/2 Head of Boston Leaf lettuce
- 2 Tomato, sliced
Directions
- In a saucepan, cover pearl barley with water and bring to a boil over high heat, watching carefully to ensure that it doesn’t boil over.
- Reduce the heat to a low simmer, and continue cooking, covered, for about 25 minutes until done.
- Allow to cool and leave it to sit, covered until all the water is absorbed and is cool enough to handle safely.
- If there is a lot of water left, drain the barley in a strainer over the sink.
- Add to a large mixing bowl, with ground flax seed, chopped onions, mashed chickpeas, and red kidney beans.
- Blend in tamari sauce, olive oil, minced garlic, chili pepper, cumin, dried thyme, grated carrots, chopped spinach and walnuts until well combined without overworking.
- Form into 4-6 equal-sized patties and sprinkle each side with salt and pepper, to taste.
- Preheat a heavy non-stick skillet over medium heat.
- Add in cooking oil and cook 2-3 burgers at a time, for about 4-5 minutes per side, allowing room for flipping.
- Transfer to a paper-towel-lined plate and repeat with the remaining burgers.
- Spread each bottom bun with mayonnaise.
- Layer with lettuce, burger, and tomato.
- Top with a bun and enjoy!
