This Crunchy Veggie Burger’s Gone Nuts!
Many veggie burger recipes require a considerable amount of prep time and this one is no exception. The only difference is this one’s worth it! The patties are more beautiful than the average and full of flavor and crunch.
This garden burger recipe was originally created by Beverly Lynn Bennett, vegan chef, and contributor to VegNews magazine. There’s plenty of room for tweaking this recipe but I stayed true to the original so I could offer an honest review.
I recommend serving this burger in a pita pocket. It reminded me of a falafel sandwich due to the amazing crunch. These patties would be great crumbled and served over rice or beans.
High Protein and Fiber Make this Burger a Stand Out
Vegan foodies love to be creative. One of my favorite vegan food blogs is The Edible Perspective. Author and photographer, Ashley McLaughlin, inspires through her creativity and photography. I’m mesmerized by her food photos that feed my eyes before her food nourishes my body.
Food blogs entertain our senses. I might print out a recipe to try like this one Ashley calls Sweet Tater Black Bean Burger. Most of the time I enjoy browsing. Food blogs inspire me to experiment in my own kitchen.
In my search for great veggie burgers, this one definitely caught my eye. I’m always looking for high protein versions of common staples like burgers. More proof that meat-free doesn’t require a sacrifice in protein.
Grill a sweet potato and black bean burger, grab a Leffe beer, pull up a chair, and enjoy watching the leaves fall off the trees. Autumn doesn’t get any better.