Very Veggie Burgers

These burgers are packed with flavour and anti-cancer benefits: barley, almond butter, and sage are high in Potassium, maintaining cell electrochemical stability and functioning. The tofu provides phytoestrogenic effects of blocking estrogen receptor sites and decreasing the body’s production of estrogen. The garlic and onion are full of allyl sulfides which inhibit the chemical carcinogens. There are beets for the liver and carrots full of carotenoids providing strong antioxidant activity. What more could you want in a burger?!


1/2 c pearl barley
1 c cooked lentils (or black beans)
1 c firm tofu (crumbled)
2 tbsp sunflower seeds (ground)
3 tbsp almond butter
2 tbsp spelt/rice flour
1 tbsp Engevita yeast
1 clv garlic (minced)
1/2 red onion (diced)
1 carrot (grated)
2 tbsp chopped parsley
1 beet (grated)
1 tsp cayenne
1 tsp cumin
2 tbsp Bragg’s liquid aminos
2 tbsp mixed herbs (rosemary, thyme, sage, dill)
water (as needed)


Preheat oven to 350 degrees F. Mix together all ingredients to form a thick mixture that you can mold. Mold into patties and bake in oven for approx. 15 minutes. Serve on rye bread with all the toppings you love or eat it just as it comes!

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