Bruschetta Veggie Burgers

Sometimes meat burgers feel too heavy for me, especially in the summer so this makes for a nice change.

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Bruschetta Veggie Burgers

Yield: 7 larger burgers

Author: Oh She Glows For Dinner

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

It's important to follow this recipe exactly as written as veggie burger recipes are tricky to perfect, and if you make changes, they may not hold together. And for best results, be sure to bake them - they are a little too delicate for grilling.

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped red onion
• 3 large garlic cloves, minced
• ¾ cup raw cashews
• ½ cup gluten-free rolled oats
• ¾ cup lightly packed fresh basil leaves
• ¼ cup oil, packed unsalted, sun-dried, tomatoes, drained, and coarsely, chopped.
• 1 (14 ounce/398 ml), canned lentils, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1 tablespoon tomato paste
• ½ to 1 teaspoon red pepper flakes, to taste
• ¾ teaspoon fine sea salt, or to taste
• Freshly ground black pepper
• 2 ½ tablespoons gluten-free oat flour
• Buns, for serving, optional

Topping options

• Mashed avocado
• Authentic tasting vegan feta cheese
• Perfect basil, pesto, or roasted red pepper and walnut dip
• Sliced tomato

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium skillet, hit the oil over medium heat. Add the onion and garlic, stir to coat, and sauté for 5 to 6 minutes, until the onion is soft.
3. Meanwhile, in a food processor, process the cashews, oats, and basil for 7 to 10 seconds, until coarsely chopped. Be careful not to process the mixture into a find flour as you want a course meal. Add the cooked onion mixture, sun-dried, tomatoes, drained, lentils, lemon juice, tomato paste, red pepper flakes, and salt and black pepper to taste to the oat mixture in the food processor. Pulse the mixture about 15 times, until shot. Again, avoid over, processing the mixture, as you want it to have a coarse texture. Taste and adjust the seasonings with more salt, black pepper, and red pepper flakes, if desired.
4. Spoon the mixture into a large bowl. I thought, oat, flour, and stir well to combine. Taste and adjust the seasonings, if desired. Let the dough sit for a few minutes to allow the flour to work its thickening magic.
5. Using a measuring cup, scoop, 1/2 cup of the mixture without packing it into the cup to firmly. Flip the cup over into your hand so the mixture pops out into your palm. Using both palms, shape the mixture into a patty, rotating it between your palms and packing it together tightly, so that it holds that shape well. The dough will be a bit wet and sticky, but this is normal. If it's too sticky to shape, stir in another tablespoon of oat flour, and let the dough rest for a couple of minutes before trying again. Transfer the patty to the prepared pan and repeat with the remaining dough, placing the patties a couple of inches apart on the pan. You should have about seven large patties.
6. Bake for 23 to 25 minutes, until the bottoms are lightly Golden. Let the patties sit on the pan for 10 minutes to firm up before handling them. If you skip the 10 minute sitting., The burgers made easily break apart. Serve on a bun, if desired, with your choice of toppings.

Notes

* if your sun-dried tomatoes are salted, you may need to use less salt to season the patty mixture before baking.

* it is important to use the brand of canned lentils that contains intact lentils, which are not compacted together or mushy. 1 14 ounce can (398 ml) of lentils is equivalent to 1 1/2 cups cooked lentils if you prefer to cook them from scratch.

https://www.anthologyofcrumbs.com/bruschetta-veggie-bugers

veggie, vegan, gluten-free, dairy-free, burgers, bruschetta, veggie

Mains, Vegan & Vegetarian