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Vegetable Burgers

Extra virgin olive oil
2-3 cloves fresh garlic, finely minced
sea salt
1 yellow onion, diced
2 stalks celery, diced
1 carrot, diced
1 €_ cups ground blanched almonds
2 tablespoons almond butter
generous pinch dried basil
generous pinch dried sage
2-3 sprigs fresh parsley, finely minced
1 cup rolled oats
1 cup whole wheat bread crumbs
spring or filtered water

Place a small amount of oil, garlic and onion in a skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 2 minutes. Stir in celery and carrot, season lightly with salt and saute for 2-3 minutes more. Transfer to a mixing bowl. 

Mix in almonds, almond butter, dried herbs, parsley, oats and bread crumbs. Mix to combine. Slowly add water to create a consistency that holds its shape when formed into patties. To cook, place enough oil in a skillet to cover the entire bottom and turn heat to medium. Pan fry the patties until golden on each side, turning once to insure even cooking. 

Makes 6-8 patties. 

Note: Serve on whole grain buns, with lettuce, tomato, sprouts, mustard and relish.


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