Easy // 20 mins prep + 40 mins oven // 18 Veggie Burgers
Pooches wanna share in the flavor & healthful nutrition of our Hungry Harvest bounty. This is a great place to use up some of your ripe fruit. The texture of the ripe fruit makes for a tender cake. Google dog friendly veggies. I did! By the way, this is also a great opportunity to use up any leftover yams/potatoes you might have (the softer the potato, the easier it is to form the patty!)
- 1 1/2-2 Cups Cooked Yam or Cauliflower
- 2 Quarts Harvest Veggies (I used kale, celery, apple & pear)
- 1/2 Tsp Salt & 1/4 Tsp Pepper
- 2 Tbs EVOO
- 2 Tbs Balsamic Vinegar
- 3 Tbs Water
- 2 Eggs, organic
- 1/4 Cup Flaxmeal
- (Opt) 1 Tbs Dried Herbs (I used dill)
- (Opt) 4-6 Ounce Can Salmon, Sardines, Smoked Fish, etc
Combine the 2 quarts mixed veggies w/ the water, evoo, balsamic, salt & pepper in a skillet. Cover and cook over high heat for 5 mins until tender.
Combine all the ingredients in a mixing bowl. Use any optional dried herbs you enjoy. Italian, Mexican or Provencal mixes are good too. Don’t overdo salt and pepper. Dogs tolerate much less than humans. Preheat the oven to 375.
I use a potato masher to mix. Let sit for 20 mins or so to allow the flax to hydrate. Or make the mix earlier and chill in the fridge. Use a small scoop (I used one about 3 T, or a scant 1/4 cup) to form the burgers. Arrange on a sprayed parchment lined baking sheet. Bake for 15 mins. Turn, then bake 25 mins more.
The doggies will love these served as is at room temp. The humans may like a nice garnish of salad. I served my peeps a light salad dressed w/ Harvest citrus & some corn relish from the Gazpacho. Greek yogurt adorned w/ Mexican spices make a super easy, 2 ingredient & delish garnish for the cakes.