Thursday, August 1, 2013

Paleo Veggie Burgers

I used to be a veggie burger junkie. I'd order them even if they were frozen patties fried in oil, thinking it was a healthier option than a burger or hot dog. I would get excited if a better caliber restaurant featured their own house-made version, and made a few of my own.

Long before I went paleo I realized the error of my ways. I started reading labels and frankly didn't want to eat a soy protein isolate, carrageenan and caramel color-loaded patty. I was already gluten-free and frustrated that so many contained soy sauce and/or breadcrumbs. And even when I ate grains, a lot of burgers were so heavy with beans or grain fillers that I had trouble digesting them.

Based on all of these factors, today's recipe was a long time coming. I've made a couple of stabs at it, but I think this one is a winner. These burgers are loaded with veggies and came out really moist and delicious. They're a little on the fragile side (you couldn't grill them), but still held together and got the thumbs up from the family.

The included photos do show the burger on a gluten-free bun, as I plated my kids' before my own and then my camera went KAPUT. So please don't judge (you can always tell yourself it's a portabello mushroom cap under there!)

I actually ate my burger wrapped in lettuce with some sliced tomato, red onion and mustard.

Paleo Veggie Burgers

1 tbs. olive oil
1 head cauliflower, cut into small pieces
1/2 yellow onion, chopped
2 peeled and chopped carrots
1 medium zucchini, chopped
1 medium sweet potato, peeled and diced
2 minced garlic cloves
2 tbs. coconut aminos
1/2 cup almond flour
2 tbs. ground flax or hemp hearts
1 tsp. ground cumin
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Italian seasoning
1 egg (can use flax or chia egg substitute)

Preheat oven to 400.

Heat oil in a large skillet over medium heat. Add cauliflower through zucchini and cook for about 5 minutes. Add sweet potato and garlic and cook for another 5 minutes.

Working in batches if necessary, run vegetable mixture through a food processor until it is finely chopped up but not a paste/puree. Put in a large bowl.

Add almond flour through spices into the bowl and combine with your hands. Add the egg and mix well again.

Grease a baking sheet or line with parchment or a Silpat. Shape mixture into 6 patties and place on baking sheet. Bake for 15 minutes, then carefully flip.

Bake for another 15 minutes and allow to cool slightly before removing from baking sheet.

3 comments:

  1. I have made these several times, they are so good and they sometimes hold together in a patty shape.

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    Replies
    1. You inspired me to make them again today! I like to have them on top of a salad.

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  2. These are a really nice alternative to the traditional bean/grain veggie patties. As far as the recipe- you don't mention where to use the Coconut Aminos. I actually omitted it and didn't miss the flavor. Salt, pepper and the spices were plenty of seasoning. You may want to give a measurement for the cauliflower though. The one I had was extra large, so I didn't use the entire thing. As it was, my recipe made 8 large patties.

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