EDIBLE // WHOLE FOOD PLANT-BASED BURGERS

I LOVE LOVED a good hamburger; smothered in cheese, tons of toppings... mmm! But those days for me are going to be few-and-far-between from now on. In order to be successful with new eating habits I know I've got to find a replacement.

I was elated to read a suggestion by Rip Esselstyn in his E2 Diet book that mentioned thawing a frozen veggie patty and eating it sans cheese. After doing that a time or two my husband {always the thinker} said "if we have those around we're always going to eat them." And he was right. They're the saltiest thing in the house {with the exception of the Himalayan Sea Salt itself} and they're quick and easy, too.

 

Bummer, right? Wrong! I came up with a recipe for "burgers" that is so flavorful, moist and delicious (not to mention nutrient-packed and filling and healthy) that I do not think I will ever again be asking "Where's the beef?"

 

I hope you love this as much as we do!

 

Ingredients

 

2 carrots, diced

4 sprigs cilantro, chopped

1/2 C. parsley (I used dried, fresh would be awesome)

1 T. each garlic & onion powder

1 can (24-28 oz.) diced tomatoes with chilies, drained

We used "original" and it was a bit spicy for our tots, try mild for flavor without zing!

1 can black beans, rinsed and drained

1 cup oats

1 cup bran flakes

 

How To:

 

Preheat over to 450 degrees

 

Combine everything except the oats and bran flakes in one big bowl and use and immersion blender or other blender to get everything relatively smooth.

Don't worry too much about the texture, a little chunk = yummy bites!

 

Add in oats and bran flakes and stir well

 

Form into patties and place on sprayed baking sheet(s)

 

Bake for 10 minutes, then broil on high for two more.

Tah-Dah!

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