Musings of an Expagan

My laptop, with my recipe software is in the shop at this point, so you won’t get all the pretty formatting. What the heck, it is lent, so we are supposed to give up stuff. I guess I am giving up HTML formatted recipes

Lowcarb Lenten Veggie Burgers

Ingredients:

2 Teaspoons of Olive Oil
1 small Onion grated
2 carrots grated
1 small summer squash grated
1 small zucchini grated
1 egg beaten
1 to 2 tablespoons Soy Sauce
1 3/4 cups of Flax Meal
1 1/2 cups of Almond Flour

Dirctions:

Grate the carrots, summer squash, and the zucchini and place in paper towels to get rid of the extra moisture. If you don’t do this your burgers will be mushy in the center and not firm.

In a skillet, heat the olive oil under low heat and add the onion and garlic and cook till tender (about 5 minutes)

Add the veggie mix to the skillet and cook for a couple of minutes.

Take the Veggie mix, move to a bowl, add the flax meal, the egg, and the soy sauce. Mix together and place in a refrigerator for about an hour. This will let the flavors come together.

Once it has finished in the fridge, take out the mixture, put the almond flour on a plate.

Preheat the oven to 350

Fashion 8, 3 inch patties out of the veggie mixture and them lightly cover them with Almond flour.

Once the oven is heated put the patties on a greased jelly roll pan and place in the oven for 20 minutes. You can choose to turn the patties after 10 minutes to crisp the other side.

If you try this recipe, post in the comments how you liked it and how it came out for you. I am working on this recipe and will update the recipe for different ways to cook these burgers.

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