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Summer is slowly making its way to BC, so fire up the grill and make some tasty veggie burgers!
You can use this recipe to make both patties and “meatballs”
This recipe makes 20 tasty bun-sized burger patties that can be stored in a freezer container, between layers of waxed paper. You can also roll this recipe into 40-plus balls for warmed appetizers or “meatballs” in tomato sauce.
1. Heat the oil and Sauté the onion and garlic together for 5 minutes.
2. Add the mushrooms and saute altogether for another 10 minutes, or until soft. Remove from the heat.
3. Meanwhile, roast the almonds and sunflower seeds by spreading them on a baking sheet and baking at 350°F (175°C) for 5 minutes on one side, then turning and roasting for another 5 minutes or so until light brown and fragrant.
4. Coarsely chop the nuts in a food processor or with a sharp knife.
5. Mix in the rest of the ingredients and blend well.
6. Scoop up enough of the mixture to roll into a golf ball-sized round. If too wet, add more flour until the mixture sticks well. Press the balls between the palms of your hands to form patties.
7. Sauté the patties in vegetable oil over medium heat for 10 minutes on each side, or grill them on the barbecue.
Originally published in BC Home & Garden magazine. For regular updates, subscribe to our free Home and Garden e-newsletters, or purchase a subscription to the magazine.