Veggie-Packed Veggie Burgers
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1c Rolled Oats
  • ¾ c Rolled Oats, ground roughly into FLOUR (using a food processor or blender)
  • 2c Nuts or Seeds (I used pumpkin, black sesame, sunflower seeds. If using nuts, chop them up)
  • ½ large Onion (or 1 whole small onion), diced
  • 2-3 Carrots and/or Beets, grated (about 1½ c)
  • 1 bunch of Green Onions, sliced
  • ½ bunch of Parsley or Cilantro, chopped (about ¾ c)
  • 4 Garlic cloves, minced
  • 1 Tbsp Cumin
  • 3 Tbsp fresh Turmeric, grated (or 1½ Tbsp if dried)
  • Freshly ground Black Pepper (to enhance turmeric absorption)
  • 2 Tbsp Dulse (grind it up with the oat flour for convenience)
  • 3 Tbsp Flax, freshly ground
  • 1 c Peas, roughly pureed (frozen and thawed)
  • 1 Lemon, juice and zest
  • ½ c Water
  • Sea(weed) Salt, to taste
  1. Preheat the oven to 325*F
  2. In a large bowl, mix the first 12 ingredients together (up to and including the dulse).
  3. In a separate bowl, mix the rest (pea purée, water, ground flax, lemon juice/zest) together and let sit for a minute while the flax thickens.
  4. Add the pea mixture to the rest of the ingredients and mix well.
  5. Taste for seasoning and add more salt if needed.
  6. Shape into patties, packing them tightly together with your hands (at this point, you can refrigerate them until you are ready to bake them)
  7. Line a baking sheet with parchment and melt 2 Tbsp of coconut oil on it (if it's not already melted, stick the sheet in the oven for a minute to melt it).
  8. Bake for 40-50 minutes, flipping the burgers halfway through.
  9. They should be firm and crisp on the outside. If still soft, let them go a little longer.
Recipe by The Crushing Cancer Kitchen at