There are a number of different reasons you might enjoy a veggie burger. There’s the BBQ host buys the frozen pack from the store so the vegetarian doesn’t feel left out. The kind you can pop ‘em on the stove in a lightly oiled skillet & they’re kinda oily & indulgent with some mashed potatoes.

Or, (because it’s probably healthier) bake them in the oven and crisp ‘em up in the broiler after which is always just as good. And, if you haven’t discovered love for the simplicity of quickly popping them in the toaster till their warm & crispy for a quick… anything, you’ll be in for a treat when you do.

But the best veggie burgers, the reason to keep trying new ones are the homemade veggie burgers. There’s a million + 1 recipes out there for every kind of veggie burger you can imagine. So this, will be another one of many. However, the ‘Everything & Nothing Veggie Burger’ as we’re calling it - has become our most favorite, most delicious & simply versatile homemade veggie burger. It’s ‘Everything’ - because its absolutely delicious & ‘Nothing’ because it literally will satisfy anyone on pretty much any diet program.

That’s right. It’s grain free, soy free, gluten free, dairy free, vegan, vegetarian.

I guess we’re leaving out the nut-free people, but you can leave out the nuts if you like. We’d recommend doubling down on sunflower seeds.

The ‘Everything’ & ‘Nothing’ Veggie Burger

Yield: 8-10 Patties / Time: 1 hr / Difficulty: 5.5/10

Ingredients

• 1 Medium potato, peeled & cubed (approximately 8oz)

• 1 Medium sweet potato, peeled & cubed (approximately 8oz)

• 1 Small onion, diced (approximately 1 C)

• 1 Heaping cup of mushrooms, rough chopped (your choice - approximately 3 oz)

• 1 C Toasted walnuts

• 1/4 C Toasted sunflower seeds

• 1/4 - 1/2 C Ground flax seeds

• 1 Tbsp avocado oil or olive oil

• 2 Tsp cumin

• 1 Tsp paprika

• 1/2 Tsp garlic powder

• 1/2 Tsp celery salt

• 1/4 Tsp chili powder

• Salt & Pepper to taste

  Steps

1. Heat 1 Tbsp avocado oil or olive oil in a sauté pan over medium heat. Add chopped onions & potatoes and sauté for 7-10 minutes. Once onions begin to look translucent, add chopped mushrooms and continue to cook 5-7 minutes. Season with salt & pepper.

2. Pour 2-3 tablespoons of water into sauté pan and cover so your mixture steams. Continue to check your veggies and add more water as necessary if it starts to look dry. Remove from heat once potatoes are fork tender & let cool slightly.

3. Toast walnuts & sunflower seeds in a dry skillet over medium heat, moving often to prevent burning until fragrant & lightly toasted. Pulse walnuts in a food processor or spice grinder until broken up and/or finely ground. This will depend on how chunky or not you like nuts in your veggie burger. Pour nut mixture into a large bowl with all remaining seasonings; ground flax seed, ground cumin, paprika, garlic powder, celery salt, chili powder, salt & pepper. Add vegetable mixture and mix well together. You can use your hands & get messy or a potato masher.

4. Divide into balls & flatten into patties. Your burgers will do best either being refrigerated for a few hours, or if you’re short on time, pop ‘em in the freezer.

5. To cook, heat skillet over medium heat & drizzle with avocado oil. Sear on each side 3-5 minutes or until well toasted. Enjoy!

Notes:

Storage: You can keep these in the fridge about a week. Freeze individually and place in freezer safe containers up to a month or 2.