Gluten Free Veggie Burgers
Gluten Free Veggie Burgers is a dairy free and lacto ovo vegetarian hor d'oeuvre. This recipe serves 16 and costs $1.24 per serving. One serving contains 373 calories, 6g of protein, and 28g of fat. Plenty of people really liked this American dish. A mixture of baby bella mushrooms, mayonnaise, walnuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is liked by 507 foodies and cooks. It is brought to you by A Family Feast . With a spoonacular score of 92%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Taco Veggie Burgers {Gluten Free}, Country Style Veggie Pâté (Vegan, Gluten-Free, Nut-Free, Soy-Free), and Veggie Pate – gluten-free, dairy-free, vegan.
Servings: 16
Preparation duration: 105 minutes
Cooking duration: 15 minutes
Ingredients:
12 ounces portabella or baby bella mushrooms, sliced
6 ounces baby spinach
½ teaspoon black pepper
2 tablespoons Kitchen bouquet (found in the spice aisle at the supermarket. Note that this is a vegetable based product)
1 cup finely shredded carrots
2 eggs, beaten
3 tablespoons extra virgin olive oil
2 garlic cloves minced
½ cup flax seed or ground flax seed if available
1 15-ounce can hominy, drained and rinsed
2 tablespoons mayonnaise
½ cup dried mushrooms, preferably shiitake (increase rolled oats if you can't get dry mushrooms)
Vegetable or olive oil to fry prepped burgers
1 teaspoon fresh oregano, or half teaspoon dry oregano
¾ cup dry uncooked quinoa (buy the pre-rinsed if you can)
8 ounces red bell pepper, chopped
4 ounces red onion, chopped
6 ½ ounces original Rice Chex cereal (which will measure out to 2 cups once processed)
¼ cup gluten free rolled oats
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon fresh thyme, or half teaspoon dry thyme
3 tablespoon vegetable shortening
1 ½ cups vegetable stock
¾ cup chopped walnuts
Equipment:
sauce pan
food processor
frying pan
bowl
wooden spoon
Cooking instruction summary:
In a medium sauce pan, heat vegetable stock until boiling. Add quinoa, cover and lower heat to low. Cook 12 minutes and then remove from heat. Leave cover on for another 15 minutes. Transfer to a food processor and pulse till paste consistency. Place in a large bowl.In a large skillet, melt vegetable shortening over medium high heat and add onion and red pepper. Cook until tender, about 3-4 minutes. Add garlic and spinach and toss until spinach is just wilted. Pour into a food processor and pulse until roughly chopped. Transfer to the large bowl.Heat the same pan over medium high and heat olive oil. Once hot, add mushrooms and cook 4-5 minutes until tender. Pulse until chopped but not pureed. Transfer to the large bowl.Add the shredded carrots, to the large bowl.Pulse nuts in food processor until finely chopped but not pureed. Add to the large bowl.Pulse the rolled oats until a course powder. Add to the large bowl.Place flax seed in food processor and process for one to two minutes until the seeds have split. Add to the large bowl.Pulse the dry mushrooms until they resemble a grainy powder and add to the large bowl.Place the Chex in the food processor and process until fine. Add to the large bowl.Pulse the drained and rinsed hominy in the food processor until chopped fine but not pureed. Add to the large bowl.To the large bowl, add salt, pepper, paprika, thyme, oregano, mayonnaise, beaten egg and Kitchen Bouquet.With a wooden spoon, mix all ingredients until well combined. Form into 16 four ounce patties and place on a parchment lined sheet pan or other pan that will fit in your freezer. Freeze then wrap for later use.To cook, place a little oil or pan spray in a pan and cook the patty over medium heat like a burger, about three to four minutes per side if cooking from frozen. Serve as you would a burger by topping with cheese or other burger toppings such as lettuce and tomato.If you will be cooking and not freezing, let patties firm up in the refrigerator for an hour then cook using the same method, except cook them for fewer minutes per side.
Step by step:
1. In a medium sauce pan, heat vegetable stock until boiling.
2. Add quinoa, cover and lower heat to low. Cook 12 minutes and then remove from heat. Leave cover on for another 15 minutes.
3. Transfer to a food processor and pulse till paste consistency.
4. Place in a large bowl.In a large skillet, melt vegetable shortening over medium high heat and add onion and red pepper. Cook until tender, about 3-4 minutes.
5. Add garlic and spinach and toss until spinach is just wilted.
6. Pour into a food processor and pulse until roughly chopped.
7. Transfer to the large bowl.
8. Heat the same pan over medium high and heat olive oil. Once hot, add mushrooms and cook 4-5 minutes until tender. Pulse until chopped but not pureed.
9. Transfer to the large bowl.
10. Add the shredded carrots, to the large bowl.Pulse nuts in food processor until finely chopped but not pureed.
11. Add to the large bowl.Pulse the rolled oats until a course powder.
12. Add to the large bowl.
13. Place flax seed in food processor and process for one to two minutes until the seeds have split.
14. Add to the large bowl.Pulse the dry mushrooms until they resemble a grainy powder and add to the large bowl.
15. Place the Chex in the food processor and process until fine.
16. Add to the large bowl.Pulse the drained and rinsed hominy in the food processor until chopped fine but not pureed.
17. Add to the large bowl.To the large bowl, add salt, pepper, paprika, thyme, oregano, mayonnaise, beaten egg and Kitchen Bouquet.With a wooden spoon, mix all ingredients until well combined. Form into 16 four ounce patties and place on a parchment lined sheet pan or other pan that will fit in your freezer. Freeze then wrap for later use.To cook, place a little oil or pan spray in a pan and cook the patty over medium heat like a burger, about three to four minutes per side if cooking from frozen.
18. Serve as you would a burger by topping with cheese or other burger toppings such as lettuce and tomato.If you will be cooking and not freezing, let patties firm up in the refrigerator for an hour then cook using the same method, except cook them for fewer minutes per side.
Nutrition Information:
covered percent of daily need
