When Chelsea became a vegan many years ago, veggie burgers (like tofu, egg replacers and nutritional yeast) became staples in our household. For the most part I would purchase them frozen, since she was the only one eating them. But once in a while I’d cave and make them from scratch.
And though she would always declare them a success, I was never won over.
Till THESE veggie burgers.
In the past I had made veggie burgers with ingredients that I never eat – like lentils and black beans (sorry, lentils and black beans). Why would I think they’d magically become more appealing to me when made into a burger? So this time I used ingredients that I enjoy – like sweet potatoes, tahini and almond flour.
Things were already looking up, and then I added a healthy scoop of Grill Master – a flavorful blend of black pepper, dill, paprika and other spices.
A quick pan-fry on the stove top and these burgers were ready to serve.
I was won over.
Grill Master is part of two 5-piece gift sets that are PERFECT for Father’s Day – a grilling spices set and a smoked spices set. They come boxed and ready to go, and if you visit the FreshJax website you can even print out a few recipes to include with your gift!
The folks at FreshJax have given me a special link to share with you all, so that you can get 15% off your purchase – a customized spice set would make a lovely and unique housewarming or hostess gift.
Let me know if you try this recipe; do you have a favorite (really good) veggie burger?
15-ounce can cannellini beans, rinsed and drained
1 cup quinoa, rinsed and cooked
2 medium sweet potatoes, peeled, diced and steamed
2 tablespoons FreshJax Grill Master Burger Seasoning
1/4 cup tahini
1 cup almond flour
In a large bowl, mash the beans with a potato masher, till almost (but not completely) smooth
Add the quinoa and sweet potatoes and mash again. Stir in the Grill Master, tahini and almond flour.
Heat 1 – 2 tablespoons of oil in a non-stick pan over medium heat. Form patties and cook in batches, till golden brown on each side, adding more oil as needed. Serve immediately (leftovers can be frozen).
This delicious recipe brought to you by Sheri Silver
Note: I was not compensated for this post. FreshJax gave me several of their spices to try; all comments and opinions are – as always – completely my own.