My Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw

July 15, 2015

My Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw | Faring Well | #vegan #recipes

Getting married has made going to other weddings such a treat. Before they were still a good time, but now (after knowing all of what goes into putting on even a simple wedding like ours) I have a greater appreciation for the event. Plus a much greater feeling of gratitude that I get to experience and take part in enjoying months of someone else’s hard work. This past weekend was no exception. Our friend’s wedding was our first here in Colorado, and it was breathtaking. Out on a ranch that was so gorgeous its silly, we witnessed two incredible people commit their lives to one another. I never used to cry at weddings. Until we had ours. Now all it took was one glimpse of the bride being walked down the aisle by her dad for me to fall apart into a blubbering mess. Because I remember that feeling. My arm laced through my dad’s – the man who has loved and taken care of me his whole life. And me, the little girl who has only ever known my dad to be the one I depend on, being handed over to another man who is to take care of me now. Of course I was ecstatic about marrying Scott. But there was a kind of sadness I still felt, clinging to my dad’s arm as he walked me down the aisle to give me away.

If I thought that moment was to be the one to get me, I was so unprepared for the next. The father-daughter dance. Followed by the mother-son dance. Oh did I lose it. At our wedding it was all I could do to let go of my dad at the end of our dance. It felt so wrong. Here are our parents, who have given their lives – sacrificing more than I will ever understand – and loving us in a way I will only know once we have kids of our own. Just for what? So we could leave. Say goodbye. Go live our own lives and spend less time with them. I know this is what is suppose to happen, what is right and good. But at the same time it felt undeniably wrong. I wanted to plead with them for forgiveness, tell them how sorry I was to just walk away. Leave them. Behind the excited faces of our parents (and our friend’s parents this past weekend) I could see the sadness. The feeling of loneliness already setting in – there would be one less soul in their house that next day. A new hole to fill. Something was happening that was about to change everything. It was good. But a hard good. One of those “goods” that are emotion-heavy. I love weddings now because they remind me of all this – everything I felt that day, and continue to feel in small ways. They remind me to call my parents. Give them an extra hug next time I see them. And to hold tight to my husband with the most loving of hearts. Because we have now started the cycle over again, and our kids will be the ones we feel these heavy emotions with next. Scott will one day be in my dad’s place (hopefully) handing over his daughter. We will then know what it feels like from the other side. And my golly do I hope my heart matures enough to handle it, because it nearly broke into a million little bits this past weekend. I think I’m still picking them up.

My Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw | Faring Well | #vegan #recipesMy Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw | Faring Well | #vegan #recipes

Now its time for me to do a little spin-move on you so we can move onto this incredible burger I have for you today. This has been our go-to veggie burger for a few years now. After months of recipe testing, and several mushy/beany burgers later, this master was born. Bean-less, packed with veggies, and gluten free as well – using oat flour and ground sunflower seeds to hold it all together. It is such a pure and delicious burger I sometimes dream about it – and then have to make it and concoct a bunch of fancy dressings and toppings for it like I have for you here. I mean, this mustard sauce you guys. I can’t stop licking the spoon as I’m trying to get some of it onto my burger. It’s unreal. Especially paired with the fresh oregano and paprika in the cool, creamy sauce of the radicchio slaw. Which, by the way, it the perfect balancer of flavors and textures in this stacked creation. Avocado slices, because, AVOCADO (if I need to say more you won’t understand). And since were making everything else from scratch here, why not the buns, right? Say hello to my new favorite burger container – the seeded spelt bun. Almost too easy (almost).

Are you ready to go to veggie burger heaven? Well wait just one sec while I tell you about another place you can find this lip-smacking scrumptious burger today, its also over on my good friend Claire’s blog – Vidya! She has just the sweetest of hearts and such a gorgeous space over on her site. I love perusing it not only for the recipes, but all her great know-how on nutrition and health. Our little blogger-relationship has grown over chats about our similar interests of food, health, and adventuring. I’m so grateful to have met Claire, and thrilled to get to have a summer recipe feature on her site! Be sure to pop over to Vidya, and stay to explore a bit!

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

My Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw | Faring Well | #vegan #recipes

VEGGIE BURGERS W/ A SWEET & TANGY MUSTARD SAUCE + RADICCHIO SLAW
Serves 6 altogether.

Veggie Burgers
Makes 6 burgers.

1 cup sweet onion, diced
4 cloves garlic, minced
1 cup grated carrot (about 1 large)
1 1/2 cups grated zucchini (about 1 medium)
3 cups chopped white (or brown) mushrooms
1 tablespoon refined coconut oil (for cooking)
salt + pepper to taste
1/4 cup low sodium tamari (non-GMO)
1 cup oat flour
1 cup sunflower seeds (shelled and ground)

Heat a large skillet to medium/low heat and add the refined coconut oil. Toss in the diced onion and cook until translucent. Add the garlic and cook for another minute. Now add the grated carrot and zucchini. Let cook for another 5 to 7 minutes, stirring occasionally. Add the chopped mushrooms and stir to combine. Let sit and cook for another 5 minutes, stirring occasionally to make sure all of the mushrooms get cooked evenly. Turn off the heat and let the mixture cool slightly while you prepare the dry ingredients.

In a large glass or ceramic mixing bowl, combine the oat flour and ground sunflower seeds (I usually grind my seeds, and sometimes oats too, in the food processor until they resemble a flour). At this point I tend to add a good pinch of salt and few dashes of pepper to the dry mixture. Add the cooked veggies to the bowl using tongs, leaving any excess water/juices in the pan, and mix well with the flours. Add the tamari and mix well again. Taste and adjust seasonings if needed.

Divide the mixture into 6 balls and place on a parchment lined cookie sheet. If the dough is too sticky to handle, place it in the freezer for a few minutes to set. Once shaped, you can either flatten the veggie burger balls and go straight to baking them (instructions below) or place in the freezer. Once frozen I transfer them to a freezer-safe bag, making sure to squeeze out all of the air before sealing tightly and keeping in the freezer until ready to cook (they will keep for one month when frozen). Thaw a veggie burger in the refrigerator overnight (or during the day) before proceeding to cook.

You can either cook the veggie burgers in a skillet with a little refined coconut oil until crisp on both sides (on medium heat for about 5 minutes per side), or bake in a 350F oven for 40 minutes, flipping the patties half-way through the cooking time (this is the method I chose).

Spelt Buns
Makes 6 buns.

3 teaspoons active dry yeast
1 cup warm water
1/4 cup refined coconut oil
2 teaspoons maple syrup
1 teaspoon sea salt
1 tablespoon flax meal + 3 tablespoons water
3 1/4 cups whole spelt flour

optional
pepitas and/or sesame seeds for topping

Add the yeast to the warm water in a medium size mixing bowl and set aside for 5 minutes. Add the flax meal to the water (preferable warm water) and set aside for 5 minutes to set also.

Add the rest of the wet ingredients to the yeast (including the flax mixture), then add in the dry ingredients. Mix well and turn out onto a lightly floured surface. Knead the dough for about a minute until it forms into a smooth elastic ball. Shape into a log and cut into six equal parts. Roll each piece of dough into a ball and place on a parchment lined baking sheet. Slightly press down on each ball of dough, cover with a cloth towel, and let rest for 10 minutes.

During this time, preheat the oven to 425F. Before placing the buns in the oven, sprinkle with water and seeds (if desired). Bake for 10 to 12 minutes, or until golden brown around the edges. Remove from the oven and transfer to the counter to cool. Slice and use right away, or store in an airtight container at room temperature for a few days (or freeze and defrost as needed).

Sweet & Tangy Mustard Sauce
3/4 cup organic yellow mustard
1/4 cup pure maple syrup
1/4 cup raw honey (or more maple)
2 to 4 tablespoons of apple cider vinegar
2 tablespoons organic tomato paste (from a BPA free container)
1 tablespoon vegan worcestershire sauce

Mix the ingredients together in a jar, seal tightly, and let sit in the refrigerator for a few hours so the flavors can mingle before serving. Should keep for two weeks (or longer).

Cool Radicchio Slaw
Serves 6.

1/2 cup cashews (soaked 4 hours or longer)
1 tablespoon apple cider vinegar
1/2 cup plain, unsweetened almond milk
1 teaspoon lemon zest (from an organic lemon)
1 tablespoon lemon juice
2 tablespoons fresh oregano leaves (or 1 tablespoon dried)
1/2 teaspoon paprika
salt + pepper to taste
1 medium radicchio, shredded (about 5 to 6 cups)

Blend all of the above ingredients (minus the shredded radicchio) in your blender. Taste and adjust seasonings if needed. Toss with shredded radicchio in a mixing bowl, cover, and place in the refrigerator to marinate for an hour before serving.

Assemble
Slice and toast a spelt bun (if desired). Spoon a few tablespoons of the mustard sauce on the bottom bun, top with the cooked veggie burger, a few slices of avocado, and a scoop of the radicchio slaw – now take a little trip to veggie burger heaven. Happy summer!

My Go-To Veggie Burger w/ a Sweet & Tangy Mustard Sauce + Radicchio Slaw | Faring Well | #vegan #recipes

  • Sarah | Well and Full July 15, 2015 at 5:42 am

    So many amazing things happening here in this post! I am so with you in the “crying at weddings” camp… even though I’m not married, I’m blown away by the concept of a perfect, unconditional union between two souls. It makes me think of the song “There is Love” by Peter Stookey of Peter, Paul, and Mary (it may make you cry). Weddings! But then there’s also this AMAZING veggie burger which we need to talk about… So. Perfect. I don’t know how you do it, making every element of a recipe a masterpiece in its own right. The spelt buns?? The AMAZING mustard sauce?? What is this witchcraft!!! (Brb writing down the recipe for spelt buns). ;)
    PS – I saw Vidya on your links page and have subsequently pinned almost EVERY recipe on it. I’m currently getting my 200hr yoga teacher training, and Claire’s recipes are a perfect combination of ayurvedic goodness + deliciousness that really resound with me. :)

    • Faring Well July 16, 2015 at 6:47 am

      I love your sweet heart! <3 And thank you to the moon and back about the veggie burger - goodness! You make me blush hard core lady. And so so awesome about you finding Claire, isn't she the greatest and creating those perfectly balanced recipes?! Congrats on getting you're training too!

  • lynsey | lynseylovesfood July 15, 2015 at 5:47 am

    i love the words you write in this space just as much as your beautiful pictures. i feel the same about weddings after mine they took on a whole new meaning. There is no good segue – i am totally into the burger too. xo

    • Faring Well July 16, 2015 at 6:49 am

      That is just the coolest. I’m so so happy to hear you know the feeling, and also are vibing the burger (!!) – thank you Lynsey!

  • Tieghan July 15, 2015 at 6:44 am

    These burgers look SO amazing. Totally something I could eat daily!!

    • Faring Well July 16, 2015 at 6:49 am

      Aw thanks Tieghan! You rule. (And me too!)

  • Kristin | Tasty Joy July 15, 2015 at 6:53 am

    I’ve just been thinking of getting in to veggie burgers more! I really like that these aren’t based on beans or lentils. These are going on my list to try :-)

    • Faring Well July 16, 2015 at 6:50 am

      Yay! So glad. Always good to mix things up ;)

  • Rosanna July 15, 2015 at 7:34 am

    Wow!.. Just so impressed about your story and of course your recipe!.. So touched about what your experience was but the only explanation I have is that we become so compassionate that are feelings and emotions are more raw.. It’s almost like we feel more than we did before having this lifestyle!.. The recipe, well, this is a one I will have to make because it’s just mouthwatering!! Thanks for sharing!!!

    • Faring Well July 16, 2015 at 6:51 am

      Its so so true what you said! They are so raw. And thank you for the story + recipe love! I super hope to get to make and enjoy these soon! <3

  • Abby @ The Frosted Vegan July 15, 2015 at 7:38 am

    Oh gosh, so I’m getting married in less than 4 months (!!) and your words had my tears flowing. I’m an only child, so my dad has been my rock throughout life and has taught me so much about what to look for in a life partner that I just can’t imagine the emotions I’m going to feel as he walks me down the aisle. I know it’s a happy time, but like you said, it’s a season of change and different feelings. Thank you for making me feel all the feelings this morning, I kind of needed to just get that seed planted in my brain so I’m not a total blubbering mess on my wedding day. Kudos for this awesome veggie burger, hope you are enjoying your summer dear! xo

    • Faring Well July 16, 2015 at 6:52 am

      Oh my goodness yes, prepare yourself! Definitely good to plant that seed now :). And can I just say how EXCITED I am for you?! I’ve probably already said it, and will continue to many more times over the next four months, but I’M SO EXCITED FOR YOU!

  • Michelle @ Hummingbird High July 15, 2015 at 8:51 am

    Aw, this post was so sweet, it actually made me a little teary-eyed. You capture the bittersweet nature of marriage and life so perfectly.

    • Faring Well July 16, 2015 at 6:53 am

      You’re the sweetest, thank you Michelle <3

  • Sydney | Modern Granola July 15, 2015 at 11:02 am

    I loved what you wrote about weddings, I was welling up with tears just imagining it all! But then you showed the pictures of this gorgeous (bean free?! woot!) veggie burger, and those tears were quickly dried. I’m all excited because I have all of these ingredients in my kitchen right now! Great recipe, I’m so jazzed to try this baby out!
    Have a lovely day!
    xx Sydney

    • Faring Well July 16, 2015 at 6:54 am

      Haha yes – always good to follow a teary story with something distractingly delicious yeah!? Hope you get/got to try these and love them too! <3

  • Alana July 15, 2015 at 11:35 am

    Oh my gosh, your words had me tearing up just there!! Just a million hugs to you right now for sharing all of that with us. And then, these veggie burgers. It’s like you read my mind. Cause I was just thinking I NEED a good veggie burger recipe. These burgers are getting made this weekend or next but they are happening ASAP. Thank you in advance! ;D

    • Faring Well July 16, 2015 at 6:55 am

      Aw thank you alana! A million hugs back at you! And how perrrrfect – I know that veggie burger craving all too well. Hope you get to try these soon and love them as much as we do!! xo

  • Consuelo | Honey & Figs July 15, 2015 at 1:19 pm

    Can I just say how in love with your writing style and photography I am? Your blog is seriously perfect and so is your Instagram account. And oh, these burgers look so so good too! I definitely love me a good bean-based burger, but I’m really curious to give these a go for a change. Thanks for sharing! x

    • Faring Well July 16, 2015 at 6:56 am

      You are way too kind! Thank you! Goodness. Making me smile. So glad you enjoy it all, and hope you get to try this new recipe sometime too! xo

  • Rebeca July 15, 2015 at 1:51 pm

    You write beautifully, Jessie :). I haven’t been to a wedding since I was…15? Interestingly enough no one is married in my group of close friends, and we’re all in our late 20’s and early 30’s, so reading your words was like seeing that bit of life from someone else’s eyes.
    And these burgers! I’ve tried plenty of veggie burgers, but these look amazing. I can’t do that much onion, so I’ll have to tweak them a bit, but oh they’ll get made! I’d love to try the buns too if the thought of turning on the oven didn’t make me melt, haha. Cool down a bit, weather? It goes without saying that I’ll top it with avocado though, because yes, AVOCADO.

    • Faring Well July 16, 2015 at 5:21 pm

      That is so neat, its always fun to see things from someone else’s eyes. I’m so glad you enjoyed reading it :). And haha I hope it cools down a bit one day for you so you can try these spelt buns soon! I tend to bake in the early morning hours, or after the sun sets at night – much cooler temps ;). And YES, highfives for AVOCADO!

    • Rebeca August 2, 2015 at 3:33 pm

      Reporting back to say these burgers taste as good as they look! I had to say I was a bit disappointed my meat-loving friends devoured them so fast because that meant no leftovers for me, haha. But that just means I’m making more tomorrow. ;) I had the buns all ready to bake, but my oven died on me, so I’ll have to wait to try them. Still delicious on some lettuce with avocado and sprouts though.

      Thank you for such a killer recipe!

  • Sini July 15, 2015 at 2:44 pm

    What a gorgeous post in every way, Jessie! Loved your words and thoughts about your wedding; such prescious memories. Also, OH MY DOES THIS BURGER LOOK PHENOMENAL!!! Veggie burger awesomeness.

    • Faring Well July 16, 2015 at 5:21 pm

      You are the sweetest, thank you Sini! I’m so glad you enjoyed the writing and are loving the burger too! Just making my day! :)

  • Brooke @ Chocolate + Marrow July 15, 2015 at 3:32 pm

    Well that’s just about the sweetest thing in the whole world, Jessie! I’ve never seen it from that perspective before but when you put it that way…wahhhh it makes me want to cry too! Okay, I already cry at weddings but the moment that gets me is usually the one where the groom first looks at the bride…because inevitably he starts tearing up and that makes me lose it. (Did at my own wedding too!)

    And this veg burger looks like heaven, lady! xx

    • Faring Well July 16, 2015 at 5:23 pm

      Aw thanks Brooke!! That is such a good moment too… They are all good moments! So sweet about your groom tearing up when he saw you, what a guy! Hugs to you both <3

  • joan July 15, 2015 at 3:39 pm

    I like the no beans, something different. Plus I love the oat flour.
    I haven’t been to a wedding in forever! Now have one coming up in November. My nephew. I’m so happy for the both of them. So many memories thinking of him as a little one. :)

    • Faring Well July 16, 2015 at 5:24 pm

      Aw how wonderful! Always extra special when its in the family and someone you’ve watched grow up. How exciting. So happy for you and your fam to get to witness that this fall <3

  • Vasun July 15, 2015 at 11:00 pm

    What a beautiful vegan burger! Just found your blog and I love the layout + photos. Looking forward to yur posts :)

    • Faring Well July 16, 2015 at 5:24 pm

      Thank you so much! Super super appreciate it :)

  • Ingrid - For the Love of Pie July 16, 2015 at 4:19 am

    Hi Jessie,

    You wrote down these thoughts about marriage so beautifully. I almost had to cry myself. But I have a soft spot for things like that. But fact remains, you are such a sweet person. Your parents are lucky and Scott too!

    The burger looks delicious. I love veggie burgers. But only the homemade kinds. ;)

    Lots of love!

    • Faring Well July 16, 2015 at 5:25 pm

      Aw Ingrid I always want to give you a hug after I read your comments. Thank you thank you. Lots of love right back at you!

  • Kathryn July 16, 2015 at 6:53 am

    Although I’m not a vegetarian, I am very partial to a veggie burger + especially one that’s totally laden with toppings. Totally up my street.

    And thank you for sharing your perspective on weddings; it’s not something that I’d really considered before but it’s something I know I’m going be thinking about when I walk down the aisle in a few months time.

    • Faring Well July 16, 2015 at 5:26 pm

      Right on! Glad you like my variation too :) so neat!

      And of course, I’m glad you enjoyed reading about it and I am SO EXCITED for you and your wedding in a few months! Eeeee!

  • genevieve @ gratitude & greens July 16, 2015 at 9:08 am

    It’s good to know I am not the only blubbering whale at weddings! When my cousin walked down the aisle something just gripped my heart so strongly and I couldn’t help but become a teary mess. It’s so beautiful to witness two people committing their lives to one another, and I can’t wait for the day I get to do the same. I could never say no to veggie burger heaven, these just look and sound so darn delicious! Going on a mad pinning spree with your photos now… (as always ;) )

    • Faring Well July 16, 2015 at 5:27 pm

      It is seriously so special. Nothing quite like being in the presence of love and commitment like that, ever. Just so powerful! I’m so excited for the day you get to do the same as well :). And you are the sweetest about my burger — thank you Genevieve!!

  • Katie @ Produce On Parade July 16, 2015 at 12:54 pm

    These look awesome! You are so creative! I just picked up the world’s largest zucchini at the farmers market the other day (it was still one of the smaller ones I could find!) Can’t wait to try these out! I love your spelt buns too, that’s incredible.

    • Faring Well July 16, 2015 at 5:28 pm

      Aw thanks Katie! And mega SCORE on that zucchini! Hope you get to make these and enjoy them with some fresh baked spelt buns soon :)

  • Becca | Spices and Spatulas July 17, 2015 at 6:49 am

    Beautiful words on marriage. So glad I’m finally at the age where I can actually appreciate just how darn special going to someone’s wedding really is. Also, I’m going to a vegan dinner party this weekend and was put in charge of making the veggie burgers, so basically you just made my dreams come true with this post!

    • Faring Well July 17, 2015 at 6:57 am

      Thanks so much Becca! Aren’t weddings just wonderful now? So glad you understand too :). And no way – I can’t believe the odds of your veggie burger need and this post! Yay! So glad the stars aligned on this one ;)

  • Grace July 17, 2015 at 12:07 pm

    Celebrations of love are the very best kind. Speaking of love… this burger! *heart-eyed emoji! Jessie! You’ve out-done yourself! I’m obsessed with all elements and would like to start a fan-club for each piece of this magical unity – I mean, those spelt buns, that sauce, THE BURGER! It’s all so brilliant and beautiful! Love!

    • Faring Well July 17, 2015 at 12:29 pm

      Oh my goodness GRACE you just made my day. You are amazing! Thank you for all that fan-club-awesomeness. Haha! You rule :)

  • Emily July 17, 2015 at 2:51 pm

    So excited about this one! Love everything about it- colors, textures, no beans, SPELT BUNS! I want to try making it all. Seriously. Putting it high up on my list of things to try. Also, you sound like the absolute most sweetest daughter ever. Lucky parents. :)

    • Faring Well July 20, 2015 at 1:07 pm

      Sheesh! Thank you so much, Emily. You just put the biggest smile on my face!

  • Kennedy Cole|KCole's Creative Corner July 18, 2015 at 6:25 am

    This looks beyond amazing! That sweet and tangy mustard looks so good, I could literally lick the screen, right now ;) Thanks for sharing! :D

    • Faring Well July 20, 2015 at 1:08 pm

      Haha that’s awesome! And it seriously is my new favorite burger sauce, hope you get to try it soon!

  • Cady | Wild Heart of Life July 18, 2015 at 7:37 pm

    You’re kind of a veggie patty pro over here. Mad respect. Mucho necessary in the days of grilling and porch hangs we’re in. :)

    • Faring Well July 20, 2015 at 1:12 pm

      Woah, big words there! I’m honored ;) thank you!

  • Kelly July 20, 2015 at 12:24 pm

    Oh my word!! These look amazing! So so so bummed I can’t make them because I am allergic to mushrooms…unless you be able to recommend any other substitutions? :/ TIA!

    • Faring Well July 20, 2015 at 1:13 pm

      Thank you Kelly! And not to worry! I’ve made these without mushrooms with total success. Just replace the mushroom measurement with more shredded veggies! Totally works ;)

  • Kristie July 20, 2015 at 5:14 pm

    I’ve recently stumbled upon your blog and I can’t get enough! (I’ve spend a good few hours at work scrolling… oops) I’m now following you on instagram and pinterest and love everything you post. I’m from Northern Canada and have been a hiking and adventuring since before I can remember, so I really like all the outdoorsy pics. Anyways, can’t wait to try out this veggie burger, it looks amazing!!

    • Faring Well July 21, 2015 at 7:54 am

      That is so neat! Thank you Kristie! How fun, I bet there is so much great adventure up there. Glad you are enjoying my feeds, and hope you get to enjoy this veggie burger soon! <3

  • Annie July 21, 2015 at 10:24 pm

    I just discovered your blog and it is flawless! Your recipes are so approachable and look unbelievably tasty. I was wondering what made you pursue veganism, or if you had already written a post on it?

    • Faring Well July 23, 2015 at 3:25 pm

      Aw thank you Annie! That means a ton. It started out over 3 1/2 years ago as a cleanse I was going to try for a month – 2 weeks in I felt so incredible I decided to never look back!

  • Jess W July 22, 2015 at 6:22 am

    Do you think zucchini and/or summer squash would make a good substitute for the mushrooms? My husband is not so keen on mushrooms, but this looks so tasty!!

    • Faring Well July 23, 2015 at 3:28 pm

      Absolutely! I’ve made it mushroom-less with added shredded veggies and they turned out incredible. Go for it!

  • Casey July 24, 2015 at 9:29 am

    Hi there! These look so incredible:) I’m really excited to make them, especially considering how amazing your other recipes that I’ve tried have been (your banana blueberry coconut bread is a personal favorite!). I was wondering if I could use unrefined coconut oil in the spelt buns instead of refined? Would it make a huge difference? Thanks!

    • Faring Well July 25, 2015 at 12:45 pm

      Aw yay I’m so glad you love other recipes as well! That bread is our FAVE. And as for the coconut oil – if you use unrefined they may have a bit of a coconut flavor, refined means no coconut flavor. So its up to you! I prefer refined, but it may not be too noticeable if you use the other. I can’t say that I’ve tried though and know for certain – I’m sorry! Hope this kind of helped?! Enjoy the burgers! <3

  • KJ July 26, 2015 at 11:41 am

    I missed this one somehow!! I love it when burgers have carrots in them :) Not to mention all the work you put into making a bun and slaw/sauce recipe to go with it! Sounds delish!

    -KJ

    • Faring Well July 27, 2015 at 3:32 pm

      You are the sweetest! Thank you KJ! <3

  • NiBü July 27, 2015 at 7:42 am

    one of the best burgerpatties I’ve ever eaten
    I will try the rest, when I have enough time and all ingredients
    👍

    • Faring Well July 27, 2015 at 3:34 pm

      Aw yay! So so glad! Thank you for writing me to tell me so :)

  • Jayme Henderson July 27, 2015 at 10:08 pm

    Hi, Jessie! I am going to try your recipe this week. My biggest challenge with making veggie burgers (and keeping them vegan) is binding them. Any advice for veggie burgers that crumble?

    PS – Your most recent post is inspiring me to get out of down and just make the drive and get into the mountains. The drive is always worth it, once you’re there. I’ve been in CO for over ten years and still haven’t made it to St. Mary’s Glacier (I know – crazy). I’ve heard the wildflowers are completely beautiful right about now. Happy almost-Tuesday!

    • Faring Well July 28, 2015 at 6:11 am

      Yay I hope you love them! I’ve found that a dry patties = a crumbly patty. Its really about making them moist. Plus, a mixture of moist veggies with a flour (oat flour, ground seeds, chickpea flour, etc.) seems to do the trick!

      And I’m so glad it is inspiring you to get out there! Its so easy to here in CO, so much to do so close to home! That glacier has been on my list too – I think its calling your name ;)

  • Aubrey | DrumBeets.com July 28, 2015 at 10:49 pm

    These burgers look incredible! I can’t tell you the last time I had a burger, because veggie burgers always seemed so lame in comparison. But these are beyond enticing!

    • Faring Well July 30, 2015 at 6:58 pm

      That means a ton! Woohoo! Thanks Aubrey :)

  • Erika July 29, 2015 at 11:51 am

    These veggie burgers are amazing! Whenever I usually try making veggie burgers they always end up falling apart when I go to cook them, but these stuck like glue! I omitted the tamari and substituted the 1 cup sunflower seeds with 1 cup of oat bran and it came out awesome. I make a batch of these every few days and I’ve been having them for dinner for every night, I’m addicted :)

    • Faring Well July 31, 2015 at 8:08 am

      I’m am so stoked to here this! How awesome! Great subs in there too. Glad these are worthy enough to have made it into your rotation! So neat :)

  • Jess August 14, 2015 at 8:20 am

    Hi Jessie! I’ve just discovered your blog, and made your veggie burgers last night. They were wonderful! My buns were pretty tough though — should there be a rising time to let the yeast do its thing? Mine didn’t rise much. Thanks for sharing this fantastic blog! :)

    • Faring Well August 14, 2015 at 1:38 pm

      Thank you so much Jess! I’m so glad you loved the burgers – YAY. About the buns though, I do recommend in the instructions giving them the 10 minute rise time before baking. They should puff up! But depending on the temperature of your kitchen it could vary. Maybe let them rest a little longer (covered with a towel) until you notice them puffing up nicely next time. So sorry about the toughness! Hopefully the next batch are spot on <3

  • kate | vegukate August 17, 2015 at 4:00 pm

    THIS is a substantial veg burger. Wow, just wow. I love all the goodness you have going on, and that raddichio slaw is calling my name.

    • Faring Well August 17, 2015 at 4:14 pm

      Aw yay! Glad you think so, Kate, thank you! <3

  • Talea August 24, 2015 at 7:48 pm

    Can you make these with normal wheat flour?

    • Faring Well August 25, 2015 at 7:26 am

      I’m sure you’ve can – although I’ve never tried because I can’t have wheat! But my guess would be yes :)

  • SpongebobSquarePants March 9, 2016 at 3:11 am

    Hi! these burgers look amazing! Would you by any chance know how long it takes to cook the patties?

    • SpongebobSquarePants March 9, 2016 at 3:33 am

      this is for a school assessment for food tech and i will be doing the patties in the fry pan instead of oven. i have a time limit of about an hour and a half. :)

      • Faring Well March 9, 2016 at 12:02 pm

        Hi Emily! How fun! It should take about 4 to 5 minutes per side in a pan on the stove over medium low heat :)

  • SpongebobSquarePants March 9, 2016 at 10:46 pm

    thank-you :). do know how long for the entire recipe of the patty including the food processor and cutting up ingredients?
    P.S- Sorry about the time i sent the message. I’m on Australian time. :(

    • Faring Well March 10, 2016 at 7:37 am

      You know, I have never timed it exactly, but an hour and a half sound like MORE than enough time to do it all!

  • GAL August 1, 2016 at 10:50 am

    BEAUTIFUL !!! I can´t wait to create that master piece at home!! Big fan of your amazing recipes and impressed always by the love you bet to all of them. Although, I would be extremely satisfied if you could put the nutritional information :) or if I could know the one from this exceptional burger. Thank you!

  • ERINA August 22, 2016 at 12:02 am

    Amaaaaazing! I am making these for sure! One quick question – do you know if anyone has tried to make these with Australian cups ‘v’ American cup measurements?!

    • Faring Well August 22, 2016 at 7:53 am

      Thank you Erina! So sweet of you to say. And I haven’t heard from anyone who has, so I would just use the conversion you can find online to get the correct cup amounts! However the recipe is pretty forgiving, so I wouldn’t be too worried with them being dead-on exact ;). I hope you make and enjoy them soon! xx

      • ERINA August 25, 2016 at 1:32 am

        Thank you so much – you’re such a gem for getting back to me! xxxxx