So hitting rock bottom can be an intimidating but exhilarating place to be. I found myself sitting on the floor in sweats, eating a frozen, microwaveable, garden burger…rubbery patches and all. No bun, just the burger and some melted cheese. My little daughter came toddling over and said “bite?”, and my heart sank as I shook my head and went scrambling for something worthy for her to eat. Shameful performance mom. But… I will never cheat on good food again. My instincts reminded me that I should not be eating food that I do want my daughter eating. I began to see my kitchen in a whole new way, why buy granola bars, I’ll make my own! crackers, those too! So these garden burgers are not only delicious and healthy, but they can save you when you are in a cooking depressive state…or just in a pinch. The recipe makes about 15 burgers and they freeze well, and don’t crumble apart when you cook them. We toasted ciabatta bread and adorned the burgers with grain mustard, Havarti cheese, cornichon pickles, and crunchy lettuce. Swoon.
Homemade garden burgers…
1 cup rolled oats
1 cup rolled oats processed into flour
2 cups breadcrumbs
½ cup sliced almonds
½ cup pepitas, toasted
3 large carrots, shredded
1 ½ cup black beans, smashed (dried preferably)
¾ cup dried cherries, chopped
1 small onion, diced and caramelized
1 tbs harissa powder
1 tsp gram masala
for the binder:
1 ½ cup water mixed with 3 tbs flax meal
Prepare the binder by mixing ingredients together and set aside. Over medium-low heat, caramelize onions in olive oil. Add all ingredients together and mix. Then add the binder at the end and mix again until evenly combined. Using your hands, scoop out palm sized portions and roll and flatten into paddies. Reserve a few for dinner, and then freeze the rest. We fried ours on a pan with a little olive oil, but you can grill them or bake them at 350 in the oven on a baking sheet for 10-15 minutes- flipping in the middle.
Eat together, toast to each other, and share!