Pumpkin-Sage Veggie Burgers With Green Onions |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Why not use pumpkin in a veggie burger? This veggie burger is also interesting because it uses silken tofu instead of soft or firm tofu like most veggie burgers use. I got the idea from seeing patties made with cottage cheese, yogurt, or sour cream and figured silken tofu would work just as well. It's CLOSE to being vegan but really needs real egg white as a binder. I came up with this while pondering what goodies to make in my new real kitchen and it dawned on me when I saw my pumpkin stash sitting next to the breadcrumbs. Ingredients:
1 1/2 cups pumpkin puree |
8 ounces silken tofu, well-drained (see directions) |
1 tablespoon tahini (thicker tahini works best) |
2 egg whites (or 1 whole egg) |
2 green onions |
1/3 cup raw pepitas (the green hulled unsalted unroasted kind) |
1 tablespoon whole sage, dry |
1 teaspoon coriander |
1/2 teaspoon dried thyme |
1 dash white pepper (a few shakes) |
1 pinch ginger powder |
1 cup rolled oats (or as much needed to hold together) |
Directions:
1. First, to clarify on the silken tofu- most come in 15-17 oz packages. You only need about half the package, the main star in this is the pumpkin. Scoop out about half the package (or use the whole thing if doubling the recipe) and place it into a bowl.
2. Drain the tofu in a sieve for a couple minutes to get all the excess water out. I find that microwaving it for a minute or two also helps speed this up. But not too much- silken tofu isn't as resilient as firm tofu!
3. Plop the drained tofu into a large mixing bowl with the pumpkin, tahini, and egg whites. Beat them together with a hand mixer.
4. Rub the sage into the mixture, and add the other spices. Whisk them in by hand.
5. Cut the green onions into pieces, discarding the bulbs and ends.
6. Whisk the green onions and pepitas into the mix.
7. Add about 1 cup oats, or possibly more, until the mixture will hold together when you try to form patties by hand.
8. Form about 6-8 patties by hand.
9. Lightly coat a frying pan/skillet with a high smoke point oil like olive or grapeseed oil, and cook each veggie burger for about 6-8 minutes on each side or until nicely browned.
10. There are many delightful ways to serve these, but my favorite is on a nice lightly toasted multigrain bun with spinach and yogurt cheese! (With a little side salad with tahini dressing and sweet potato fries as side dishes for a delicious complete meal.).
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