The Converter (Veggie) Burger

I’ve been calling this one – The Converter (Veggie) Burger. Toppings…AlfalfaSprouts, Avocado, RedOnion, & BasilChive CashewCream. Talk about weekend vibes on a Wednesday! All that is missing is a lakefront view and a cold drink (nah…pitcher! So hot still). I’m fairly picky with my veggie burgers. I’ll eat almost anything *plant based, but when it comes to a remake – it has got to be GOOD. I love my legumes but don’t quite digest them the same as I use to, so for this burger…the base was strictly vegetables, seeds, and some nuts. It’s SO savoury and fresh, even the true meat eaters in my family couldn’t believe the texture & BIG flavour. Made some believers out of this one, woot! I also went JUMBO size for the patties, which went over really well. And you bet…it’s grill-able. Just go a lil’ heavy on the avocado/olive/grape seed oil to coat the grill & voila.

Have you ever tried taking a photo of a JUMBO burger? I never have – until NOW. I must have nearly dropped it at least a dozen times. SO slippery. Who knew?! Ahh, life as a food blogger.

The Converter (Veggie) Burger
Servings: 6 *1/2cup patties OR 4 JUMBO patties
Author: thecrimsonsink
The Converter (Veggie) Burger
  • 1 cup beet, grated
  • 1&1/2 cup yam, grated
  • 1/2 cup carrot, grated
  • 3/4 cup sweet onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 tsp pepper, ground
  • 1/2 tsp cumin, ground
  • 2 tbsp nutritional yeast
  • 2 tbsp grape seed oil
  • 1 cup *SeedMix
  • 1 cup red quinoa, cooked
  • 1/2 cup gluten free breadcrumbs (or regular)
BasilChive CashewCream
  • 1 cup raw cashews - soaked in water for at least 2hrs & drained
  • 1/2 cup water
  • 1 tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/2 cup fresh chives, chopped
  • 4 large fresh basil leaves, chopped
*SeedMix (makes about 1cup - use it all)
  • 3 chia eggs (9tbsp water + 3tbsp chia seeds; soak for 15mins & stir well)
  • 1/4 cup hemp hearts
  • 1/4 cup raw pepitas
  • 1/4 cup raw sunflower seeds, shelled
  • 2 tbsp CashewCream *or raw cashews - just add another 1tbsp water
  • 2 tbsp water
Converter (Veggie) Burger *Gluten Free
  1. In a bowl, combine the grated beet, yam, carrot, sweet onion, garlic, sea salt, pepper, cumin, nutritional yeast, and grape seed oil. Stir until well combined. Heat a pan over med/low and add the vegetable mixture. Stirring often, cook just until fragrant and slightly tender - it was about 8mins for me. Remove from heat.

  2. In a food processor, add the warm vegetable mixture & SeedMix. On med/low speed, blend until well combined. Scoop out the mixture into a bowl. Add and fold in the quinoa and breadcrumbs until the mixture appears consistent throughout. It should be easily workable - form patties. Refrigerate or cook immediately.

  3. BBQ *1/2cup patties - over med heat, oil the cooking surface well and place the patties on top. Allow a golden 'crust' to form (not burn) and use a metal spatula to flip. Re-oil the surface in between flips; *or what I did was oil the top of the patty just before flipping, and then flipped it.

  4. Pan/Oven *JUMBO patties - I actually pan seared the JUMBO patties first and then placed them in the oven at 400*F for about 20mins *(gas oven; if electric, likely closer to 30mins). I wanted to ensure the inside was cooked through without worrying about the outside burning - I have a very efficient infrared BBQ that cooks extremely hot, even on low. Pan searing will create a crust on the outside of the patty while the oven will finish cooking it through. I used a medium pan/skillet, added about 1&1/2tbsp grape seed oil, heated it over medium heat, and added two patties to the pan spaced apart. Use a metal spatula to peek under the patty to see how it's cooking. If crust-like or beginning to turn a golden brown/red, you're good to flip. It should be within a few minutes on each side if the heat is right. Then, place in the preheated oven to finish cooking.

BasilChive CashewCream
  1. In a high speed blender add the cashews, water, lemon juice, & sea salt. Blend on high until smooth. Take out 2tbsp for the *SeedMix. Then, add the basil and chives to the remaining CashewCream in the blender and blend on high until smooth. Store in the fridge until ready to use. Good for up to 3days.

*SeedMix (makes about 1cup - use it all)
  1. Add the chia eggs, hemp hearts, pepitas, sunflower seeds, CashewCream, and water into a high speed blender. Blend until well combined - should be gooey & sticky. Good for up to 5 days in an airtight sealed container kept in the refrigerator.
Recipe Notes

~Toppings include AlfalfaSprouts, Avocado, RedOnion, and BasilChive Cashew Cream.

~If you decide to make the burgers but not the BasilChive CashewCream, here's a basic CashewCream recipe for the *SeedMix...1/2cup raw cashews soaked in hot water for at least 1hr then *drain. In a high speed blender combine soaked cashews & either 1/4cup of water, unsweetened cashew milk or almond milk. Blend on high until smooth. 

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