Veggie Burger with California Prunes

California Prune Board
  • 4 Servings

Ingredients

    • 12
      California Prunes
    • 1
      Egg
    • 1 Tbsp
      (15 mL) vegetable oil
    • ½
      Onion, finely chopped
    • 2
      Garlic cloves, minced
    • 3 Tbsp
      (45 mL) Pumpkin seeds, roughly chopped
    • 1 can
      (540 mL/19 fl.oz) Kidney beans or white navy beans, drained and rinsed
    • 4 Tbsp
      (60 mL) Rolled oats
    • 1
      Medium carrot, peeled and grated
    • 1 Tbsp
      (15 mL) Flax seeds
    • 1 Tbsp
      (15 mL) Chopped fresh coriander or parsley
    • ½ tsp
      (3 mL) Chili powder
    • 1 Tbsp
      (15 mL) Cocoa powder
    • Dash Worchester Sauce, optional
    • Black pepper
    • 4 Tbsp
      (60 mL) Sesame seeds for coating the burgers (optional)
    • 2 Tbsp
      (30 mL) Vegetable oil

Instructions

    1. In a blender, blend prunes with egg to make a purée.
    2. In a fry pan, heat oil and cook onions and garlic for 2 mins. Add pumpkin seeds and cook for 1 more min.
    3. In a large bowl mash beans with a fork. Add remaining ingredients (except oil and sesame seeds) and combine thoroughly using a metal spoon.
    4. Cover and refrigerate for at least 30 minutes until the mixture becomes firm.
    5. Divide mixture and shape into 8 patties. Place sesame seeds in a small dish and place each pattie into dish coating each side; set aside.
    6. On a hot oiled grill, cook burgers over medium heat for 4 to 5 minutes per side. Burgers should be crispy on the outside and cooked through.