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Gluten-Free Veggie Burger

Gluten-Free Veggie Burger

This holiday weekend I treated myself to a homemade veggie burger. I am not against meat but for some reason lately, it is causing me a little bit of bloat. I was at the store looking for a well-prepared veggie burger and there was nothing that excited me. Most of the premade veggie burgers I saw either had gluten, soy, or way too many fillers I could not pronounce. So I started the search for one that would not have me in the kitchen chopping for hours or have some strange ingredient I did not have at home.

I found the winner on the Gaia platform. If you have not heard of this amazing platform you really should check it out. They are so stocked with resources for living a healthy lifestyle and they have a free trial as well. I am not an affiliate with them, I just really dig their content.

Back to the burger. Here is the recipe for Chef Cynthia Louises McVegan’s burger. Now it might seem a little overwhelming with all the chopping but it is so fast if you have a food processor. I think it took me 10 minutes. It does make a big batch so if you are only making a few burgers be prepared to have leftovers. She gives some great leftover ideas in her video.

Here are the ingredients and directions but please watch the video. She is funny and so helpful. Gaia allows the video share link to be live for 72 hours. If you read this article and the link does not work just send me an email and I can resend it OR just do the free trial. You will be hooked.

The McVegan Burger

(use organic ingredients where possible)

3 portobello mushrooms, roughly chopped
1 red pepper, finely diced
½ celery stick, finely diced
½ cup fresh parsley, finely diced
2 spring onion, chopped
½ onion, finely chopped
3 garlic cloves, finely chopped
1 ½ cups cooked rice
1 carrot, steamed, skin on
1 ½ cups cooked chickpeas
½ tsp chili flakes
1 tbsp mushroom powder
1 tsp tamari
1 tsp cumin powder
2 tbsp coriander powder
1 tbsp ground flax
2 tbsp psyllium
1 cup gluten-free flour, for dusting the pattie
Coconut oil
Gluten-free bun bread, for serving

Add the mushrooms, pepper, celery, parsley, spring onion, onion, and garlic to your food processor and blend. Transfer to a bowl and set aside.

Blend together the rice, carrot, and chickpeas and transfer to the bowl with veggies.
Add the remaining ingredients (except the flour) and mix well to combine.
Let the patty mixture rest for 10 minutes. Very important!

Shape the mixture into 8 patties, dusting them with any gluten-free flour.
Heat the coconut oil in a pan on medium-high and grill the patties and buns.
Build your burger with my mustard, tomatoes, lettuce, and cucumber pickle.

Please check out the gaia platform. You can view their stuff on their app as well. It is a fabulous easy app. Lots of meditation, yoga and foodstuff as well as some amazing documentaries.

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