Nutty pumpkin seed baked veggie burgers
Servings: 6 burgers
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 2 x 400g tins black beans, drained (240g, or ~ 1 1/4 cups, per tin when drained)
- 50 g walnuts (~ 2/3 cup)
- 50 g peanuts (~ 1/3 cup)
- 45 g pumpkin seeds (~ 1/4 cup)
- 85 g oats (~ 3/4 cup) - use gluten-free oats if required
- Small bunch fresh coriander (cilantro)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt
- Black pepper
- Spray oil
Instructions
- Preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Add all the burger ingredients (everything except the spray oil) to a food processor, and blitz until the nuts and coriander are all chopped well, and the mixture has reached your desired consistency. Try not to over-process - it’s nice if some parts are left a bit chunkier than others (you can hold back a few pumpkin seeds to add whole, if you prefer).
- With clean hands, separate the mixture into six equal portions, and form each into a thick burger shape. Place on a lightly greased lined baking sheet, and spray lightly with oil. Bake for 20-25 minutes until crispy, and serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.