After Chris had moved to LA in October, we had discussed making homemade veggie burgers for our blogs, all thanks to an at home dinner we had with Hillary Eats Well Hemp & Greens Burgers we had found at our local Whole Foods Market. This burger tastes like Stove Top Stuffing to me, something that I grew up eating, and recently created a vegan substitute for! I loved the herb and spice mixture of the patty, but what I did not enjoy was the amount of oil in the ingredients.
I was determined to create an oil-free version of these with my own personal touch, and that is exactly what I did.
Plus, #Novemburger is in full effect, so celebrate with a fun veggie burger recipe…or two, a bonus one is featured below 😉 Chris and I aren’t sure if that is even a thing, but with this, we will make it happen!
I finally have a veggie burger recipe to add to my blog recipe archives! Salads and soups are my go-to recipes to share, simply because they are what I gravitate to most with my own personal diet and habits, but it was about time I branched out.
Veggie burgers from scratch seemed a bit daunting to me prior to making these, but I soon after realized just how easy these were! What took the longest was the millet prior to mixing, but you could even do that ahead of time and freeze it until use.
Speaking of freezing, I have yet to test out if these freeze, thaw and reheat well, but I will report back once a verdict is reached. If it works, oh boy will I be excited. With my current schedule, easy premade cooked foods are what save me when I want something warm at night. These are also great crumbled a top salads or even soups if you want to add a ‘chew factor’ to it.
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