We had one of those rare, hoped for summers here in the Pacific Northwest- hot, little rain, and lots of what we like to call Front Porch Weather. And even now....summer is slow to let go, despite it being late October. But after a couple days of rain, we are giving our final nod to long, sunny days, and opening our arms to fall.
We pulled the last of the summer vegetables from the garden: a rainbow of carrots, tomatoes, and one thoughtful zucchini. With dirt covering our fingers, warm sun shining on crisp leaves, and the promise of rain for days, it is only fitting to have a send off to summer... with a burger that makes room for fall by using the remnants of the season's produce.
Crisp carrots & fresh zucchini worked into a sunflower seed patty; all crowned with a juicy tomato... you'll almost forget that there's a chill in the air and everything pumpkin on the horizon!
We're certain you'll love this burger as much as we do.
Sunflower Veggie Burger – serves 6
The added beauty of this burger is that it can be prepared entirely with a food processor!
1 cup oat bran
1 cup sunflower seeds
1 cup sweet onion
4 cloves garlic, minced
2 large carrots
1 1/2 cups zucchini
3 cups cremini mushrooms
1/4 cup low sodium tamari
2 teaspoons dried oregano
½ teaspoon paprika
½ teaspoon salt
Fresh ground pepper, to taste
Whole grain buns or sturdy lettuce leaves
Lettuce, onion, tomato
Condiments of your choice (we recommend hummus and avocado!)
Preheat oven to 350°.
Place oat bran, garlic, and sunflower seeds in the food processor and pulse until crumbly (but don’t turn it into sunflower seed butter!) Add the tamari,oregano, paprika, salt, and pepper and pulse several times to combine. Place in a large bowl.
Using the grating disk of the food processor, grate onion, carrot, zucchini and mushrooms. Add to the sunflower seed mixture. Mix well, using your hands.
Divide mixture into six balls and shape into patties. Place on a parchment lined baking sheet.
Place into the preheated oven and bake for 20-30 minutes. Once they begin to brown on the bottom, flip and bake for an additional 5-10 minutes.
Prep your bun (or lettuce leaves if you're calorie/carb conscious), crack open a beer, and enjoy!
Nutritional Info (burger patty only)
218 calories, 12g fat, 26g carbohydrate, 7g fiber, 10g protein