Over the years, I’ve really come to crave a delicious veggie burger. One of my favorite veggie burgers in San Francisco was from a place called Greenburgers that has since closed, so it finally was time to learn how to make one myself! Luckily, it’s pretty easy to do, and you can even bake them in the oven if you don’t have a grill handy. The final result is a veggie burger that’s moist, packed with nutrition and color (my fave!), and is super tasty. If you can resist the urge to eat them all at once, you can also make these veggie burger patties in advance, and then freeze them until you are ready to eat them.
This recipes uses ground flaxseed mixed with water to form a thickening/binding agent that helps keep the patty together. Genius. I used to rely on eggs or the moisture in meat to do this, so it’s great to finally find a vegan alternative. I like to buy whole flaxseeds and grind them myself instead of buying them pre-ground because it better preserves the nutritious contents. (Like coffee beans, some things are just better if freshly ground!)
I had a profound appreciation for veganism when I was shaping these patties — if I were making regular burgers, I’d be handling a ton of raw meat, and the thought of that grossed me out. I think for most of my life I never thought about having to handle raw meat myself — by being so removed from the origin of the meat and only seeing the final product, it’s easy to forget that it came from an animal.
Speaking of animals, I’ve seen a shift in my own perspective since embarking on this vegan journey. The animal rights argument for veganism never really resonated with me (frankly, it always felt a bit preachy and holier-than-thou), until recently. I’m not 100% what changed, but I think part of it is the “yuck” factor of handling raw meat, combined with thinking more about how food gets to the table and how sad it must be to be an animal raised for slaughter. I’ve also been thinking more about environmentalism and how our consumerism for meat is not sustainable for the world long-term given how much more resources it takes to raise livestock instead of veggies. Nothing revolutionary, but a philosophy that’s beginning to ring more true for me.
Also, since I’ve been cooking more, I’ve been observing how much waste is generated by food packaging. It feels like I’m taking out the recycling, compost, and trash almost every day, and that’s just with cooking for a couple of people. On a larger scale, the sheer amount of trash humans generate starts to seem overwhelming. I’m still noodling over this and how we might be able to do better as a society on this… but for now, it feels pretty gratifying to know that some of the most important people in my life are trying some of the vegan recipes in this blog and starting to change their eating habits as well!
Food photography & food styling can be tricky in that sometimes your “vision” doesn’t exactly translate into the final photo… after editing, these two photos cracked me up because between the ominous looking knife and the blood splatter-looking ketchup, it looks like the prelude to a murder… good thing Halloween is coming up soon. 😛
Luckily, Lightroom is pretty awesome, and some creative editing got me this final shot. 😀
Inspired by The Oh She Glows Cookbook by Angela Liddon