Monday, July 1, 2024

MAKE IT: Dandelion Blossom Veggie Burgers

Dandelions by a body of water

Dandelions are among my favorite plants that grow in my yard, not just because the honeybees and other pollinators love them, but because they are delicious. I use the greens in salads, sautee them, use them in place of spinach in lentil soup, chop them and incorporate them into baked falafels, and more. I also roast the roots and use them in a tea blend, and use the flowers as garnishes, dried and pulverized to make flour, and in veggie burgers. This simple and low-cost veggie burger recipe can be made with pantry staples, fresh herbs instead of dry (if you happen to have some on hand), and can easily be adjusted to meet gluten-free or vegan dietary needs. Best of all, it showcases a nutrient powerhouse that is readily available in many Adirondack yards. Please remember to use safe and ethical harvesting practices when collecting the dandelion blossoms. Enjoy!


 2 cups of dandelion blossoms (rinsed and dried)
 1 cup black beans (or any other beans you have in your pantry)
 1 cup cooked rice
 ½ cup grain-based cereal (like wheat or corn flakes, Chex, etc.), crushed
 1/4 cup nutritional yeast
 1/3 cup all-purpose flour (gluten-free flour can be substituted)
 ½ teaspoon garlic powder
 ½ teaspoon (each) of ground sage and thyme
 ½ teaspoon of crushed red pepper (optional)
 ½ teaspoon (each) of sea salt and pepper
 1 egg (substitute one flax egg for a vegan option)

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a baking tray with parchment paper or silicone baking sheet.
3. Roughly chop your rinsed and dried dandelion blossoms.
4. In a large bowl, add all ingredients and mix thoroughly until mixture is able to hold its shape when rolled into a ball.
5. Shape dandelion burger mixture into patties and place on baking sheet. I typically roll mine into balls first and then squish them into flatter burgers, but you can also use a biscuit cutter or burger press. The number of burgers that you have will depend on how large you make them.
6. Place in preheated oven and bake for 20 minutes. Flip them over, and bake for an additional 20 minutes.

7. Serve with your favorite buns, condiments, and toppings, and enjoy!

* Recipe adapted from Strawberry Moon Farms

Photo at top: Wikimedia Commons photo.

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MB, an ADK 46-R, is an Assistant Professor and Director of the Online MPH Program at George Mason University. In her free time, she can usually be found scampering up and over mountains whilst munching on eggplant bacon, writing odd things, or doing zoomies with Sig and Bella, the shollie and entledoodle dynamic duo who own me. She can also be found at:

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