Veggie Burgers with Banana Chutney

Veggie burgers are a great alternative to meat, especially when you are trying to eat well on a budget.  They can be made with a few low cost ingredients and you can made big batches and keep them in the freezer for a quick meal.  I am a big fan of all different kinds of veggie burgers.  I try to encourage people to go meatless at least one day per week.  Veggie burgers that I am not a fan of, however, is store bought.  Have you seen all of the gross ingredients and additives that you can find in those boxes?  The food industry should really be ashamed of themselves.  “Ingredients” like CALCIUM CASEINATE and AUTOLYZED YEAST EXTRACT?  Not to mention GMOS like corn and soy.

Until the food industry can begin making real food with real ingredients that is affordable I will continue to make my own!  Who is with me?

For this recipe I wanted to keep things really simple and easy.  Just a few ingredients can make tasty patties…eat them on a bun like a burger, wrap them in a pita or collard leaf like falafel, or just top off your salad with them.

For this recipe I wanted a burger that would be able to hold up between a bun.  Some versions of homemade veggie burgers fall apart when you try to take a bite or use eggs to bind them.  This burger holds up nicely and is completely vegan.

I like to top my burgers with ketchup but the conventional stuff is loaded with sugar and salt.   Forget the ketchup for this burger I have make a banana chutney inspired by my favorite food truck The Uprooted Kitchen.  This chutney takes the flavor over the top.  Ketchup who?

You can use this chutney in may different ways…as a sandwich spread or scoop a little onto a salad.

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Course Entree

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Author Sara

Ingredients

• 1 1/2 cup chickpeas cooked
• 1/2 cup sweet potato cooked and peeled
• 1/4 c bread crumbs I prefer to make my own (try GF oats to keep these gluten free)
• 1 tsp salt
• 1/2 tsp cumin ground
• 1/4 tsp black pepper
• 1/2 tsp coriander ground
• 1/4 cup chopped onion
• 1 tsp fresh ginger grated
• 4 Tbsp coconut oil

Instructions

1. Combined all the ingredients except for the oil in a food processer and run until smooth (or you can leave some chunks if you prefer for added texture).
2. Heat the coconut oil in a saute pan.
3. Scoop about 4 oz of the chickpea mixture in your hand and form into patties.
4. This mixture made 8 patties for me.
5. Place the patties into the saute pan and brown on both sides (about 5 minutes per side).
6. Serve.

Recipe Notes

*Choose organic ingredient when possible.

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Course Condiments

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 2 cups

Author Sara

Ingredients

• 6 bananas extra ripe preferred
• 3/4 cup raw apple cider vinegar
• 8 large dates pitted
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/4 tsp cardamom ground
• 1/2 tsp salt
• 1/8 tsp cayenne pepper

Instructions

1. Place all the ingredients in a sauce pan.
2. Cook down until the vinegar has cooked out, bananas are mashed, and the dates have melted into the chutney (about 1 hour).
3. You can mash with a fork or potato masher to help the bananas and dates along.
4. Store in a jar with a lid.
5. The longer it sits in the fridge the better tasting it gets so I recommend making it at least a week before using if possible.

Recipe Notes

*Choose organic ingredients when possible.