Hearty Veggie Burger with Roasted Corn and Red Pepper Salsa

This was originally the Whitewater Veggie Burger and salsa from the same cookbook. This burger was amazing! So hearty and delicious. This recipe freezes well, which was good because it makes a lot many burgers.

Hearty Veggie Burger

• 1 Onion, Diced
• 1 clove Garlic, minced
• 1/2- 1 tsp Garlic Chili Paste (optional)
• 1/2 cup Almonds, roasted and chopped
• 1 cup Sunflower Seeds, roasted and chopped (I’d also use pumpkin seeds…)
• 1 cup Carrots, shredded
• 1 cup Beets, shredded
• 3 cups Fine Bread Crumbs (I use Panko)
• 1 1/2 cups cooked Black Beans (or 1 19 oz can)
• 1 tbsp Cumin
• 1 1/2 tbsp Chili Powder
• 1 tsp Oregano
• 1/4-1/2 cup Parsley or Cilantro, chopped
• 2 tbsp Sesame Oil
• 1/2 cup Tamari
• 5 Eggs, beaten
• 2 cups Oats

1. In a cast iron skillet sauté onion, garlic and chili paste in oil. Place in large mixing bowl and allow to cool.
2. Roast almonds and sunflower seeds in oven on separate cookie sheets. Don’t burn! Put aside to cool.
3. With food processor and grating attachment, grate carrot and beets. Add to bowl.
4. With food processor and regular attachment, process bread crumbs to be fine if they aren’t already. Add to bowl. Process the almonds and sunflower seeds and then also add to the bowl. Lastly puree the black beans and then add to the bowl.
5. Add the rest of the ingredients to the bowl. Mix well with a spoon and/or your hands and form into patties.
6. Heat oil in cast iron skillet and brown the burgers on both sides.

Roasted Corn and Red Pepper Salsa

• 2 cups Frozen Corn
• 1 cup Red Pepper, diced
• 1 cup Red Onion, diced
• 1/3 cup (or more) Cilantro, chopped
• Juice and zest from 2 Limes
• 2 tbsp Olive Oil
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1 tbsp Demerara Sugar

1. In baking dish, toss red pepper and corn with olive oil and demerara sugar. Roasted 350-400′ until caramelised. Place in a bowl.
2. Add the rest of the ingredients with the mostly cooled corn and red pepper. Mix well and keep covered in the refrigerator.