Monday, July 7, 2014
"Meaty" Grain-Free Veggie Burgers
I'm not going to lie: these aren't too pretty and are a little on the dry side. I think next time I will definitely add an egg for moisture, but I was trying to come up with a vegan veggie burger for a friend.
Despite my mixed feelings, my family went to town on these. I think the key is to serve them up with lots of different burger fixins, or have your burger on top of a salad as I did. On the plus side they hold their shape very well, so could be either baked or pan-fried.
"Meaty" Gluten-Free Veggie Burgers
2 tbs. olive oil
1 medium onion, chopped
5 oz.mushrooms, chopped
5-6 minced garlic cloves
salt & pepper
2 tbs. pure maple syrup
2 tbs. apple cider vinegar
3/4 cup almond flour or meal
2 tbs. arrowroot starch
3 tbs. ground flax
1 tbs. dried seasoning of choice (I used a mix of thyme, basil and oregano)
Preheat oven to 350.
Heat the oil in a skillet over medium-high heat. Add the onion, mushrooms, and garlic. Season with salt and pepper. Sauté, turning often, until the mushrooms have reduced in size by about half, or about 5 minutes.
Add the maple syrup and apple cider vinegar, lower the heat and cook for about 10 minutes longer, stirring occasionally, or until most of the liquid has been absorbed.
Remove from the heat and allow to cool. Transfer to a mixing bowl. Add the flour, starch, flax and seasoning. Knead with your hands until it comes together. It will definitely be a bit dry. Form into 4 patties.
Bake at 350 30 minutes on a baking sheet lined with parchment or a silicone baking mat, , flipping halfway through.