This is no ordinary veggie burger. It’s packed with a powerhouse of nutrients, it’s juicy, paired with delicious, fresh OrganicGirl greens and a Radicchio Slaw that is something to write home about.
Recipe by: neuroticmommy.com
YIELD: 3-6 SERVINGS
INGREDIENTS:
VEGGIE “BIG MAC” BURGERS
1 cup sweet onion, chopped
1 cup carrot, grated (large 2)
1 1/2 cups zucchini, grated (1 1/2 medium sized zucchini)
4 garlic cloves, sliced thin or minced
3 cups white button mushrooms, chopped
1/4 cup Bragg’s Liquid Aminos
1 cup oat flour
1 cup sunflower seeds
salt/pepper to taste
1 cup OrganicGirl Sweet Pea Shoots (evenly distributed between burgers)
1 tbsp coconut oil
1 tbsp thousand island dressing (per each burger)
1/2 avocado sliced (per burger)
sesame seed burger buns
RADICCHIO SLAW
3-4 cups radicchio, shredded
1/2 cup cashews, soaked (you can boil water and soak them for 15 minutes if you do not have cashews previously soaked)
1 tbsp apple cider vinegar
1/2 cup unsweetened almond milk
1 tbsp lemon juice
1 tbsp oregano
1/2 tsp paprika
salt/pepper to taste
DIRECTIONS:
- In a large skillet on medium heat, heat up coconut oil.
- Add onions and garlic and cook until onions are translucent about 5 minutes.
- Throw in grated carrots and zucchini and cook for 7 minutes. You can season with salt and pepper.
- After about 7 minutes add in mushrooms and cook everything for another 5-7 minutes, until mushrooms are evenly browned, stirring occasionally. Once fully cooked remove from heat to cool briefly while you prepare the dry ingredients.
- Using a blender or processor, grind up rolled oats and sunflowers seeds until fine like flour. READ MORE
