Hard not to ogle a good stack of yummy goodness… this is not just eye-candy, but satisfying for your whole body. What’s even better? … the fact that this plant-based patty is chock full of fiber from juicing, thereby cutting down food waste and amping up texture and good-for-your-gut goodness!
Prepare to get your hands messy in the making of this and while you’re eating it, especially if you stack it with the homemade hummus, pickles, and avocado top and bottom as the bun… in fact, get your fork and spoon ready, too!
Here we go…
- 1.5 cup of veggie pulp (usually carrot, celery, some beets, little garlic and other greens)
- 3/4 cup mushrooms (sauteed after food processing into a chunky, coarse paste)
- 1/2 cup cooked sprouted brown or black rice
- (or 3/4 cup cooked beans (black, pinto, white, or mung beans are fantastic!)
- 1/4 cup finely diced onions (prefer it raw for texture, but sautee, if you prefer)
- flax egg (2 Tablespoons ground flax mixed in 5 Tablespoons water)
- 2 Tablespoon coarsely pureed sun-dried tomatoes
- 2 Tablespoons of nutritional yeast
- 1 teaspoon of cumin, dried harissa seasonings or paprika
- salt and pepper to taste
- coconut aminos…added just a dash, but it’s optional
- ripe, but not too ripe large avocado to cut in half and use as buns 🙂
WHAT TO DO:
After juicing, get your pulp and set in large mixing bowl and get your hopefully, already cooked rice or cook some to use in this and have for later! If you’re using beans instead, be sure those are ready…soft and mushably mixable as it will be a good binding agent for the patty. (I like how that sounds–mushably mixable. hee hee)
Food process your choice of mushrooms until it becomes like a thick, coarse, but mushy paste and then sautee in olive oil or some veggie broth.
Prepare your flax egg by mixing 2 Tablespoons of ground flax into 5 Tablespoons of water. It should sit for at least 20 minutes before using. Be sure to stir it several times to make it an even consistency.
Finely dice 1/2 cup of sweet onion.
Put mushrooms, rice or beans, veggie pulp, pureed sun-dried tomatoes, flax egg, onions, and all the seasonings into the big mixing bowl. Mix it up, form into balls and slightly flatten by hand into the patty shape you like.
Place on baking rack for a good 45 minutes for 375 degrees until it’s lightly browned on the outside. Please flip halfway through. Stack it up and gently stuff your face 🙂 . (If you pan-fry these, let me know how it turns out! And be sure to freeze some for a healthy meal later!)