The Ultimate Veggie Burger
Do you want a veggie burger with a hearty texture, packed with wholesome goodness that won't crumble under pressure? Then look no further. This Gluten and Dairy Free burger is sure to satisfy!
Don't let the kale, mushrooms or quinoa scare you away. They are hidden well and packed with nutrients you won't even know they are there. They bring great texture to this burger. Enjoy!
Ingredients
- 1 1/2 Cups Celery Chopped
- 2 Large Carrots Peeled
- 1/2 of an Onion
- 4 Whole Cloves of Garlic
- 1 Can Black Beans Rinsed and Drained
- 1 Can Pinto Beans Rinsed and Drained
- 3/4 Cup Cooked Quinoa
- 1 1/2 Cup frozen Chopped Kale
- 1 1/4 Cup Dehydrated Oyster Mushrooms or Shitake
- 1/8-1/4 tsp Cayenne Pepper depending how much heat you like
- 2 TBL Italian Seasoning
- 2 TBL Ground Flax
- 3/4 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 1/2 TBL Cumin
- 2 Egg
- 1/2 Cup Cashews
- 1/4 Cup Gluten Free Oats
Directions
- Preheat oven to 400'
- In food processor slice carrots and onion.
- On a Silpat Mat lined baking sheet add celery, beans, carrots, onions and garlic.
- Roast 7 minutes turn veggies roast 7 more minutes turn.
- Add quinoa and kale and roast 2 minutes longer.
- Let cool 10 minutes.
- In Food Processor with chop attachment add dried mushrooms, cashews and pulse a few times. Pour over roasted veggies.
- Add spices and flax to roasted veggies on the baking sheet.
- Stir to combine.
- Divide burger mix into 2 batches.
- Add 1 half the burger mix to the food processor approx. 3 1/4 cups.
- Pulse 4-5 times (you want chunky not smooth).
- Add 1 egg. Pulse 2 times. Make into 1 inch thick patties.
- Brush with olive oil on each side.
- Pan fry 6 minutes on each side until browned with internal temp of 165'. Flip carefully.
- Repeat with 2nd batch.
- Serve on lettuce or your favorite gluten free bun and toppings.
Reheat in frying pan. Avoid microwaving or they will be mushy.
Makes 6-7 burgers.
Notes from the cook
- Almonds or walnuts can replace cashews.
- If using fresh mushrooms wipe them off with a damp paper towel to remove dirt.
- Parchment paper can be used instead of Silpat Mat.
- It is important to roast veggies and beans allowing excess moisture to escape. No one wants a soggy burger.
- Important make sure burgers are 1 inch thick to ensure they hold together.
- Place a burger mold (or jar lid) in a sandwich bag, fill with burger and pop into frying pan easily.
Affiliate Disclaimer:
By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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- 2/3 Cup of Honey
- 1 TBL Apple Cider Vinegar
- Directions
- Wash Fruit.
- Separate the grape skins from the pulp by squeezing the grapes between your fingers or using the plate method in cook’s notes.
- Put the skins in the food processor bowl and pulse until they are chopped as finely as you like.
- Transfer Muscadine skins to a pot and add 1/4 cup of water.
- Bring to a simmer and cook until the skins have softened about 10 minutes.
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- Pour the grape pulp through a fine mesh sieve into a bowl.
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- Pour into jelly jars and cool.
- Store in the refrigerator or freeze.
Never miss a recipe!
Cook’s Notes
- 1 TBL of Lemon Juice can be substituted for 1 TBL Apple Cider Vinegar
- Plate method: Put Muscadines between two plates then rock back and forth until the muscadines easily easily pop and then squeeze out the pulp.
- I make small batches of jam and store in the refrigerator.
- Get my gluten free (GF) and Dairy Free (DF) crepe recipe HERE
Affiliate Disclaimer:
By clicking on our links, we might make a small commission. Thanks for the support. Green Thumb Cooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
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