Burgers are one of the most versatile American dish. They are eaten for lunches and dinners. You will find them at backyard barbecues, the dinner table, upscale restaurants and fast-food joints. With so many burgers being consumed its a surprisingly sad fact that most commercially available veggie burgers taste like saw dust. These burgers will change your mind about veggie burgers and take you back to sun-filled-blue-sky-delicious-burgers days. A true American experience.
For my lacto-vegetarian readers, please note that this recipe contains eggs.
- 1 cup sunflower seeds
- 1/2 cup carrots
- 1/2 cup celery
- 1/4 – 1/2 small red onion
- 1 tablespoon parsley
- 1/4 cup homemade SCD tomato sauce (can use canned sauce if not following SCD diet)
- 1 egg
- 1 tablespoon jalapeno pepper (optional)
- 2 tablespoons oil (I use extra virgin olive oil)
- 1/4 teaspoon salt
- 1/2 teaspoon dry basil
Homemade SCD legal tomato sauce:
Toppings (all optional):
- cheddar cheese sliced
- tomato slices
- onion slices
- lettuce leaves
- salt to taste
- cracked pepper to taste
1. Cut out the core of the tomatoes by making vertical cuts around the stem of the tomato. Push the rectangle this forms out and discard.
2. Bring a medium pot of water to boil. Put the core tomatoes into the boiling water for about one minute.
3. Remove the tomatoes from the pot. The peels should slip right off. Roughly chop the peeled tomatoes and blend into a paste in a food processor.
4. Spread the puree to 1/2 inch thickness onto several layers of paper towels. Top the puree with more paper towels. Allow the paper towels to soak the excess liquid from the puree for about 5 minutes. Then scrape the paste into a container and save for use in the burger.
5. Grind the sunflower seeds using a food processor.
6. Finely chop the carrots using a food processor.
7. Finely chop the celery using a food processor.
8. Finely chop the onion using a food processor.
9. Chop up the parsley.
10. Chop up the jalapeno pepper.
11. In a medium sized mixing bowl, mix together all ingredients except 1 tablespoon of oil.
12. Heat the remaining tablespoon of oil on medium heat in a non stick skillet.
13. Shape a heaping spoonful of the mixture into a patty using your hands. I find the easiest way to do this is to shape the mixture into a ball and then flatten it out. The patty should be about half an inch thick.
14. Place the patty onto the heated skillet. You can shape it by pressing on the sides. This is also a good time to flatten the patty using a spatula. If the patty loses its shape, reshape it using the spatula or your fingers. Be careful not to burn yourself while doing this.
15. Once the bottom of the patty has started to brown / blacken (about 3 – 5 minutes later), flip the patty using the spatula. Add sliced cheese if you’re topping it with that. Once the second side has browned, serve the patty on top of a bed of lettuce. Top it with desired toppings. Enjoy while the patties are still hot!