Gluten Free Veggie-of-the-Day Burgers

I used to enjoy eating veggie burgers when I went out to eat but had to remove them from my dining options when I became gluten free. I have experimented with creating several variations of a veggie burger and have found one that comes close to my old restaurant favorite! You can customize this recipe and use different vegetables each time you make this if you like. It is a great way to use up small portions of a variety of vegetables or an abundance of one vegetable from a summer harvest!

Serve with a gluten free bun and add the toppings of your choice (based on ingredients used in the patty): sriracha, ketchup, mustard, pesto, cheese, or olive tapenade.

 

Ingredients:

·      1 Cup TVP – textured vegetable protein (I use Bob’s Red Mill TVP)

·      2 Cups cooked vegetables roughly chopped in a food processor – see below

·      1/2 Cup Gluten Free oats

·      1/2 Cup Gluten Free Panko Bread Crumbs

·      4 TBSP Seasoning – I suggest Cajun, BBQ, Asian, or Chipotle

·      1/2 Cup Low Sodium Vegetable Broth

·      1 TBSP Olive Oil for sautéing vegetables

·      4-6 TBSP Olive Oil for sautéing burgers

Vegetable of the Day used in this recipe … start with 4 cups of chopped uncooked vegetables to make 2 cups once diced in food processor. The veggie burger is a GREAT way to use “bits and pieces” of vegetables that are left in your refrigerator.

·      4 Crushed garlic cloves

·      1/2 Vidalia Onion (or onion of choice…substitute 1 shallot or 1 leek)

·      1 Medium sweet potato (substitute potato)

·      1 Bunch Chard …about a pound or 15 leaves/stems (substitute cauliflower or broccoli flowers AND stems or 5-7 large carrots)

Instructions:

1.    Dice and sauté onion and garlic in a pan with olive oil until translucent.

2.    Add remaining vegetables and broth and cook until el dente or just a bit softer

3.    Dice in a food processor into a chunky paste

4.    Add 2 cups of vegetables and dry ingredients to a bowl and combine into patties – it will make 4-6 depending on the size burger you wish to make.

5.    Place Gluten Free Panko crumbs on a plate and coat the patties with the crumbs

6.    Place olive oil in a pan and heat to medium high

7.    Add veggie burgers and sauté for 3-5 minutes on each side. Press down with a spatula half way through on each side

8.    Serve on a toasted gluten free bun (I used Udi’s for this picture) and add melted cheese, ketchup, mustard, sriracha, or pesto if desired based on seasoning used in the patty.