It was my pleasure this morning to present the following on CBC's Weekend Morning Show with Host Terry McLeod.
Photo of burger later today.
Flax is so versatile and can be used in many dishes as a binder. This dish can be made vegan or vegetarian and is gluten free. Serve on naan, pita or corn tortillas.
Flax Veggie Burgers
1 medium onion, sliced
1 tbs olive or flax oil
1-2 cups mushrooms, sliced
2 1/2 cups cooked chick peas
1 tbs basil pesto (optional as there is parmesan and nuts)
2 1/2 cups cooked squash (any kind other than spaghetti squash)
1-2 tbs Dijon Mustard
1/2 cup salba (Chia) Seeds, ground or whole
3/4 cup milled flaxseed ( I used sprouted ground)
1 (+/-) tbs black pepper
1/4 tsp salt or 1 tsp soy sauce
1/4 tsp nutmeg
splash Mirin, to deglaze
Slowly caramelize onion until soft and brown. Add mushrooms and cook until dried and then add salt, nutmeg, pepper. Add Dijon near the end of cooking and then deglaze with Mirin. Place in food processor with chick peas, squash, flax, pesto, Chia and pulse then pur�e. Spoon onto baking sheet with parchment or Silpat and bake in burger sized portions for 30 minutes at 350�F. Let cool.
Gently fry in olive oil or flax seed oil and prepare as a burger. Top with your favourite toppings such as yoghurt garlic tahini sauce, Kimchi, caviar, Dijon mustard, Tomato Chutney, avocado, etc.
Enjoy!
Photo of burger later today.
Flax is so versatile and can be used in many dishes as a binder. This dish can be made vegan or vegetarian and is gluten free. Serve on naan, pita or corn tortillas.
Flax Veggie Burgers
1 medium onion, sliced
1 tbs olive or flax oil
1-2 cups mushrooms, sliced
2 1/2 cups cooked chick peas
1 tbs basil pesto (optional as there is parmesan and nuts)
2 1/2 cups cooked squash (any kind other than spaghetti squash)
1-2 tbs Dijon Mustard
1/2 cup salba (Chia) Seeds, ground or whole
3/4 cup milled flaxseed ( I used sprouted ground)
1 (+/-) tbs black pepper
1/4 tsp salt or 1 tsp soy sauce
1/4 tsp nutmeg
splash Mirin, to deglaze
Slowly caramelize onion until soft and brown. Add mushrooms and cook until dried and then add salt, nutmeg, pepper. Add Dijon near the end of cooking and then deglaze with Mirin. Place in food processor with chick peas, squash, flax, pesto, Chia and pulse then pur�e. Spoon onto baking sheet with parchment or Silpat and bake in burger sized portions for 30 minutes at 350�F. Let cool.
Gently fry in olive oil or flax seed oil and prepare as a burger. Top with your favourite toppings such as yoghurt garlic tahini sauce, Kimchi, caviar, Dijon mustard, Tomato Chutney, avocado, etc.
Enjoy!
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