3 Ingredient Veggie Burger
This is what I love about experimenting in the kitchen. It's all the fun and pride and creative expression of making art, but then you get to eat it. You can literally taste the satisfaction. These veggie burgers aren't exactly masterpieces, but a girl can still pat herself on the back.
Last night I was making a simple green juice but was dreading the idea of wasting all the parts of the veggies that don't get juiced. SO I had the idea of making veggie burgers with the leftovers! Essentially it is the same thing as finely processing or chopping up the veggies, but using the juicer kills two birds with one stone!
This recipe would work with any combo of veggies, I assume, so use what you have. I was working with kale, romaine, and cucumber from my juicer, but can imagine that carrots, zucchini, celery, broccoli, bell peppers, you get the idea, would all work perfectly as well!
Vegan, gluten-free, waste-free, protein and nutrient packed.
- about 1.5 cups of veggie pulp (from juicer, or food processor)
- about 1.5 cups of cooked green lentils
- 1/2 medium baked sweet potato
- seasonings as desired (I used minced garlic, turmeric, nutritional yeast, salt and pepper)
Mash everything together in a bowl. Form 4 equal sized patties.* Heat a pan on medium heat with a little EVOO, and cook about 4 minutes on each side until browned. Shown above on a slice of sourdough bread** with kale, whole grain mustard and hummus (would've added tomato if I could've).
*This would probably also work well as veggie meatballs! Imagine the possibilities!
**Obviously not recommended if you are gluten-free... What do you recommend if you are gluten-free? Share with the class.