Gluten-Free Veggie Burgers

Adapted from the White Water Cookbook.

Yield: 
15-20 Patties

Recipe Categories:

Entrees VeganGluten-Free

Updated: Fri, 05/04/2018 - 8:00am

Ingredients

  • ⅓ cup sliced or chopped almonds
  • ½ cup sunflower seeds
  • ½ cup TVP (textured vegetable protein)
  • ⅓ cup boiling water
  • 2-3 Tablespoons ground flax
  • ½ cup warm water
  • Extra virgin olive oil
  • ¼ cup diced onion
  • 1-2 cloves garlic, minced
  • 1 cup cooked brown rice
  • 1 cup cooked black beans, pinto beans or kidney beans
  • ½ cup diced red bell peppers
  • 1 cup shredded carrots
  • ¼ cup chopped fresh parsley
  • 1 cup rice flour, oat flour, or almond flour
  • ½ teaspoon chili powder
  • 1-2 teaspoons all purpose seasoning such as Spike®
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 300°. Spread almonds and seeds on a baking sheet in an even layer. Toast seeds for about 10-12 minutes or until lightly golden. Set aside to cool. Once cooled, pulse a few times to break up and set aside.
  2. Add TVP to a mixing bowl and pour boiling water over. Set aside to rehydrate for 5-10 minutes. Drain any excess moisture.
  3. Whisk together ground flax and warm water in a small bowl and set aside to thicken.
  4. Heat oil in a large skillet over medium heat. Sauté onions for a few minutes or until translucent. Add in garlic and cook for 1 more minute. Set aside.
  5. Combine rice and beans in a food processor and process until mashed.
  6. Add onions, garlic, bell peppers, carrots, parsley, and oat flour to a large bowl.
  7. Transfer rice/bean mixture into large bowl. Add in seasonings, toasted nut/seed mixture, TVP and flax mixture. Use your hands to work combine everything together until combine.
  8. Shape mixture with slightly wet hands into 15-20 patties and set aside.
    To fry: Heat a couple of Tablespoons safflower oil in a large skillet over medium heat. Fry each burger for 5 minutes on each side – do if needed work in batches to avoid overcrowding pan.
    To bake: Place patties on a parchment-lined baking sheet. Bake at 350° for 25-30 minutes, flipping halfway, or until they’re golden and crisp.
    To make ahead: Lay uncooked patties on a parchment-lined baking sheet. Cover with plastic wrap and place in freezer for 45 minutes to 1 hour. Once frozen, stick in a freezer-safe re-sealable plastic bag – place parchment paper between layers if needed – and be sure to press out as much air as possible. Let patties come to room temperature before cooking.
  9. Serve veggie burgers in sandwiches, on top of salads, with rice, or even crumbled into a wrap. Serve and enjoy!