Yield: 8 1-inch Veggie Burgers
Ingredients:
- 1 tbsp coconut oil
- 1 yellow onion, minced
- 3 garlic cloves, minced
- 1 cup grated carrot
- 1 cup grated celery
- 1 cup grated beets
- 1 cup grated zucchini, water squeezed out
- ¾ tsp mineral salt
- 1 tsp dried oregano
- ½ tsp cracked black pepper
- ¾ cup mashed sweet potato or yam
- ½ cup pumpkin seeds, raw ideally previously soaked and/or sprouted
- 2 tbsp light soy sauce (wheat free)
- 2 tbsp nutritional yeast
- 2 tbsp minced tarragon
- 2 tbsp minced parsley
- 2 tbsp real maple syrup
- 2 tbsp fresh wheat germ
Directions:
- Heat oil in a wide-bottomed pan and sauté onions until translucent. Transfer sautéed onions into a bowl and add garlic, grated vegetables, herbs, salt and pepper.
- Form into burgers and chill for ½ hr.
- When ready, grill for 10 minutes each side over medium-low heat. Serve topped with melted grated goat mozzarella. Try topping with pesto sauce.