I tried yet another recipe for veggie burgers, but this one from Angela at Oh She Glows was different. First, the texture was much denser than other veggie burgers, which I really liked. But it was also much spicier due to my heavy hand with the cayenne pepper, so I actually have to eat it in sandwich form. It is pictured below garnished with sun dried tomatoes and baby spinach on a Sandwich Thin.
I modified the original recipe (surprise!) based on what I had on hand, but I am so glad I included the sunflower seeds as recommended because they added a nice crunch. I found spelt flour in the bulk bin at Whole Foods, but I think any whole grain flour would work. These burgers were good and I will make them again, but I need to try for a milder flavor next time.
1 c. small white beans
8 cremini mushrooms, quartered
1 medium carrot, peeled and diced
1 c. baby spinach
1/4 c. sunflower seeds
3/4 c. spelt flour
1/4 t cayenne pepper
1/2 t salt
Place beans, mushrooms, carrot, and spinach in a food processor and blend until smooth. Pour mixture into a bowl, and add sunflower seeds and spelt flour, adding 1/4 c. of flour at a time. Season with cayenne pepper and salt.
Shape mixture into equal patties and place on cookie sheet coated with cooking spray. Bake at 375F for 25-30 minutes, turning burgers halfway through.