Broccoli Burgers
Fly your vegan flag high with these delicious broccoli burgers! These patties are perfect - very flavorful, and a great texture that doesn’t smush or fall apart. I guarantee - these will be some of the best veggie burgers you’ve ever had! 139 calories per patty (not including bun or toppings.)
Ingredients
- ½ cup chopped red onion
- 2 garlic cloves chopped, pressed, or minced
- 2 cups chopped raw broccoli florets and/or stems - this is a great opportunity to use up stems!
- 2 cups old fashioned rolled oats
- 1½ cup fresh basil loosely packed
- ½ cup chickpeas
- 5 oz cooked potato I use a whole small russet potato cooked in the Instant Pot. You could use leftover mashed potatoes or cooked potatoes of any kind.
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- A few tablespoons water as needed
- 2 tablespoons arrowroot starch
- Oil for cooking
Instructions
- Saute the onion and garlic in a skillet over medium heat while you prep everything else. Add everything to a food processor (including cooked onion and garlic.) I do this in two batches. Start with 2 tablespoons of water (in total; adjust amount if working in batches.) Process until completely broken down. It should be pliable, sticky, not overly wet, and not crumbly. Add more water if it’s crumbly, 1 teaspoon at a time. You may be surprised at how little water it needs, but remember the broccoli, potato, and chickpeas contain water already.
- Shape into patties. This recipe will make 9 medium sized patties. Allowing them to sit in the fridge for several hours or overnight will help them hold together better. Add enough oil to a skillet (ideally cast iron) to cover by about ¼”. Place patties (do not overcrowd) on the cold oiled skillet. Put the heat on medium. When the patties start sizzling, set a timer for 5 minutes. It should form a nice dark crust. Flip and cook for another 5 minutes. Serve on a bun with any desired toppings.