Answer: Hell yes! I am a fan of veggie burgers and I have begun to keep a close eye on my soy consumption. Soy is one of those crops that has a high incidence on genetic modification (or commonly known as GMOs). I'm no scientist, but from what I have read, GMO foods can have a negative impact on our bodies--and, it has been too short a period for medical professionals to know for sure the long term effects of GMO consumption.
Many of the veggie burgers sold in supermarkets have GMO soy in them. The best way to avoid this is to make your own veggie burgers with only organic products. We have friends that are vegan, so I like to make a batch of these burgers without any egg. The easiest egg substitute is 1 tablespoon of ground flax seed combined with 3 tablespoons of water. It replicates an egg in any recipe. The veggie burgers are best made using a Cuisinart mixer. As you can see, the ingredients are pretty simple:
- onion, small
- full bulb of garlic
- can of kidney beans, rinsed
- can of black beans, rinsed
- olive oil
- 1 cup uncooked oatmeal
- herbs and spices to your liking--cumin, garlic, curry powder
- 3 cups of shredded carrots
The mixture will have the consistency of plaster. Fold in the 3 cups of shredded carrots. To form the veggie burgers, moisten your hands with cool water. Form the mixture into patties and place on a cookie sheet lined with parchment paper.
Parchment paper is very helpful when making veggie burgers! You will freeze these veggie burgers for an hour or so before baking at 425 degrees for 15 minutes on each side. Keep the burgers on the parchment paper--it will prevent it from burning or sticking to the cookie sheet.
Once cooked, I will re-freeze for dinners at a later time. To use for leftovers, remove from freezer and put the patties in a toaster oven at 425 degrees (do not defrost) for 15 minutes on each side. Broil for a nice finish.
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