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.