The perfect vegan burger is subjective - we all like different ingredients, different textures - but this burger ranks right at the top of my list - vegan or not! It's veggie and protein packed with a lightly crisp exterior and a moist interior that won't fall apart on you. A must try!
This recipe was inspired by Maggie @ She Let Them Eat Cake.
Vegan Burger Patties
1 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped red pepper
1/2 cup chopped mushrooms
1 small tomatillo, chopped
2 cups cooked rice (I used leftover rice from THIS MEAL that had diced onion & mushrooms)
1 cup cooked white beans (or whatever beans you have on hand; canned would work if you don't have any cooked)
2 Tablespoons chipotle sauce (adjust to taste, or omit entirely)
1 Tablespoon Dijon mustard
1/4 teaspoon sea salt (if your rice & beans are not seasoned, you may want more; mine were, so I went easy on the salt)
1/2 cup brown rice flour
1/2 cup tapioca flour
1/4 cup chopped cilantro, optional (I really used 1/2 cup, but I think that's way too much for most people, but I love it and could have used even more - adjust to your taste, or leave out altogether)
Gluten-free breadcrumbs (see which ones I use HERE)
Preheat your oven to 400 degrees. Grease a baking pan, or alternatively, line a baking pan with parchment paper and lightly spritz with olive oil (that's my method of choice).
In a large skillet over medium-high heat, cook onion and red pepper until they begin to get tender. Add mushrooms and cook an additional minute or two, then add garlic and tomatillo and stir for 1 minute.
Place the cooked veggies in your food processor along with the rice, beans, chipotle, mustard, and salt. Pulse several times to blend mixture. Add the flours and pulse until flours are incorporated. Do not over-process.
Scoop the mixture into a large bowl and stir in the cilantro. Chill for at least half an hour.
In the meantime, on a large sheet of wax paper, pour a thin layer of breadcrumbs. When the burger mixture is chilled, scoop 1/3 cup portions onto the bread crumbs, sprinkle tops with more crumbs, and flatten. Form into a circle shape and transfer to your prepared pan using a spatula. I use this method to keep from getting my hands in the burger mixture - the crumbs coat it nicely, so the patties are easy to form and transfer.
Bake the patties for 20 minutes, turn and bake an additional 15 minutes. Serve on your favorite gluten-free bun, or on its own. I like them with a spritz of lemon juice and avocado slices on a Pure Knead Multigrain Hamburger Roll.
This recipe is featured in Now Gigi Serves Dinner! "Cheater Eats"
Vegan Burger Patties
1 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped red pepper
1/2 cup chopped mushrooms
1 small tomatillo, chopped
2 cups cooked rice (I used leftover rice from THIS MEAL that had diced onion & mushrooms)
1 cup cooked white beans (or whatever beans you have on hand; canned would work if you don't have any cooked)
2 Tablespoons chipotle sauce (adjust to taste, or omit entirely)
1 Tablespoon Dijon mustard
1/4 teaspoon sea salt (if your rice & beans are not seasoned, you may want more; mine were, so I went easy on the salt)
1/2 cup brown rice flour
1/2 cup tapioca flour
1/4 cup chopped cilantro, optional (I really used 1/2 cup, but I think that's way too much for most people, but I love it and could have used even more - adjust to your taste, or leave out altogether)
Gluten-free breadcrumbs (see which ones I use HERE)
Preheat your oven to 400 degrees. Grease a baking pan, or alternatively, line a baking pan with parchment paper and lightly spritz with olive oil (that's my method of choice).
In a large skillet over medium-high heat, cook onion and red pepper until they begin to get tender. Add mushrooms and cook an additional minute or two, then add garlic and tomatillo and stir for 1 minute.
Place the cooked veggies in your food processor along with the rice, beans, chipotle, mustard, and salt. Pulse several times to blend mixture. Add the flours and pulse until flours are incorporated. Do not over-process.
Scoop the mixture into a large bowl and stir in the cilantro. Chill for at least half an hour.
In the meantime, on a large sheet of wax paper, pour a thin layer of breadcrumbs. When the burger mixture is chilled, scoop 1/3 cup portions onto the bread crumbs, sprinkle tops with more crumbs, and flatten. Form into a circle shape and transfer to your prepared pan using a spatula. I use this method to keep from getting my hands in the burger mixture - the crumbs coat it nicely, so the patties are easy to form and transfer.
Bake the patties for 20 minutes, turn and bake an additional 15 minutes. Serve on your favorite gluten-free bun, or on its own. I like them with a spritz of lemon juice and avocado slices on a Pure Knead Multigrain Hamburger Roll.
This recipe is featured in Now Gigi Serves Dinner! "Cheater Eats"
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