Homemade Veggie Burgers with Carrots and Walnuts

clean eating homemade veggie burgers




  1. Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
  2. Place the corn, cilantro and walnuts in a food processor and process into fine crumbs. Set aside.
  3. Heat the oil in a medium-sized heavy skillet over medium heat; add the onions, carrots and garlic and sauté until vegetables are soft, about 8 minutes. Season with salt to taste.
  4. Transfer the sautéed vegetables to a large mixing bowl and add the corn- cilantro-walnut mixture, crumbled tofu, flour and cornmeal. Use your clean hands to mix ingredients together. Add the egg, tahini, cumin and measured ¾ teaspoon of salt. Knead the mixture until it holds together well.
  5. Form the veggie burger mixture into 7 patties.
  6. Lightly oil the bottom of a large skillet with extra virgin coconut oil and heat over medium-high heat; add three burgers to the hot skillet and sear for about 2 minutes each side. Transfer seared burgers to the prepared baking sheets. Repeat with remaining burgers.
  7. Bake for 20 minutes, then flip and bake an additional 5 minutes, or until the burgers are firm and toasted. Serve warm.


You will definitely need extra firm tofu for the homemade veggie burgers. I always buy all soy foods organic and I also like to use sprouted tofu (such as Wildwood Organic “SprouTofu”) when possible. Sprouting not only makes tofu easier to digest, it also increases the nutritional content.