May 2019 – Holly's Gluten Free Home

I have tried a lot of veggie burgers and the truth is, I don’t want my veggie burger to taste like a burger, and even more so, I don’t want it to “bleed”. I want a veggie burger that holds up in a bun (a little more challenging for the gluten free bun) and can be lavished with sauce, pickle, tomato, onion, avocado and cheese if you’re not vegan. And, I want it to taste great. This is the first recipe I have found that fits the bill. I adapted it from Isabel Eats and it is amazing.

What you need:

3 sweet potatoes

1 cup uncooked quinoa

I can black beans, drained

1/4 onion minced

3 garlic cloves, minced

Salt, red pepper flakes, cumin, Italian seasoning

Sauce

1/2 cup olive oil mayo

4 T chipotle sauce

Juice of a lime or 3 T lime juice

Prep-

Make the burgers early as they hold up better when refrigerated for 20-30 mins prior to cooking.

Microwave or cook sweet potato in oven until tender when pierced with a fork, set aside

Cook 1 c quinoa in 1 cup salted water with a little olive oil

Drain black beans and add to bowl and mash with a fork. Don’t let your OCD kick in… they don’t have to be pureed!

This reminds me- I tried making this recipe in a food processor- don’t- it was gross.

Frustrated? Take it out of the beans… they don’t mind

Next, add your sweet potatoes, skin and all and mash with a fork.

Add everything else and then mix in quinoa.

I guess I wasn’t stressed- my mash is pretty chunky

If the quinoa was cooked in advance, I mix with my hands, much easier.

Shape into burgers and place on parchment paper on cookie sheet and refrigerate.

Tonight no time for pre chilling the burgers… the natives are hungry

Woohoo! Go for a run, stretch, meditate or drive those little hungry kiddies all over your city! Your burgers will be ready for cooking when you get back!

These can be cooked on the grill, griddle or oven.

I fry them in the griddle for about 4 mins per side on medium/high (6) heat.