It was on my list to create a veg burger recipe that was nut-free. No problem. No brainer really…I simply omitted them. Genius. I did tinker with the rest of the recipe for yet another version. The school is serving turkey spinach burgers today, so that gave me the idea of adding spinach to our mix. Good one! We made all these into what the little guy calls burger cookies, easy one ounce small patties. Along with about 5 of these he took baby carrots and cucumber slices. He has a new fascination with ketchup, so I allowed him to take a very small amount for dipping.
- 2 TB ground chia seed
- ½ cup warm water
- 1 cup oatmeal
- 1½ cup fresh bread crumbs
- ½ cup seeds (sesame, pepitas, and/or sunflower)
- 1 onion minced
- 2 carrots minced
- 2 cups cooked beans
- ½ bunch cilantro
- couple handfuls baby spinach, approximately 2 oz
- 1 TB olive oil
- 1 TB soy sauce
- 1 tsp chili powder
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp garam masala
- salt and pepper to taste
- Mix chia and water. Set aside.
- Using a food processor, whiz oatmeal into a flour. Add to mixing bowl.
- Whiz onion and carrot until minced. Add to mixing bowl.
- Whiz cilantro and spinach until chopped. Add to mixing bowl.
- Mash 1½ cups beans, leaving the other ½ cup whole. Add to mixing bowl.
- Add all other ingredients. Mix and fold until well incorporated.
- Divide into approximate 1-oz portions using a cookie scoop or tablespoon (gently flatten with oiled or wet hands).
- Heat non-stick pan to medium. Optional: Spray with oil.
- Cook approximately 5 minutes on each side until golden brown.
These can also be formed into “regular” sized patties for buns. I didn’t specify the type of bean because I’ve used all sorts. I was low on black beans, so this time I used a mix of black beans, great northern, and kidney beans. Pinto and garbanzos are other options. I whizzed up the bread crumbs from a baguette. I think 1 1/2 cups was probably a quarter or third of the baguette.
The little chef chose all the spices, and it is a really tasty blend. Almost any spice blend would work. Same thing with herbs. Parsley and basil are also tasty. I might try adding even more spinach next time. This batch made approximately 46 “cookies”. Any extra can be frozen either before or after cooking. (I think it’s easier to freeze after cooking. Then I don’t have to do another round of cooking after extra thaws on another day.) Nice to have backups.
This whole batch cost us around $2.50.
Today’s school lunch cost us around $0.50. I’m definitely erring on the very high side.
(Our school charges $4.00 for their prepared lunches. Score!)Tags: food budget, kid food, plant based, school lunch, veg burger, vegan, vegetarian