VEGGIE BURGERS – GLUTEN FREE

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VEGGIE BURGERS - GLUTEN FREE RECIPE
Veggie Burger





This recipe is a work in progress.  The burgers taste great, but don’t hold together quite as well as I think they should.  I like to make a batch and freeze them.  It’s the only healthy fast food  I know of.  This make 4-6 burgers depending on how you shape the burgers.
Ingredients:


DRY INGREDIENTS
1 tempeh block
1 canned black beans, undrained
2 vidalia onion
2 carrots
2 cloves of garlic
2 Tbsp rice flour
1 tsp sea salt
black pepper
2 tsp Bragg’s Liquid Amino Acid
dried oregano
parsley
2 Tbsp cummin

sage

BINDING
1 Tbsp + 1 tsp flax meal
2/3 cup tahinni (sunflower seed paste)
1/4 cup olive oil

Directions:
Drain beans and place in bowl. Mash with fork. Grate other vegetables. Add other dry ingredient and mix by hand.

Make the tahinni by combining 1/4 cup oil with 1 cup sunflower seeds and blend into a paste. Leftover tahinni can be stored in refrigerator.

Mix binding in a bowl. Let sit for 5-10 minutes while flax becomes gooey.

Combine binding with dry ingredient.

Bake in oven 15 minutes @ 325. Remove and freeze for later use or fry or grill.


This post is part of Fight Back Friday.

Written by Peter Wright

Peter Wright, NTP, CGP

Peter Wright, NTP, CGP

I’m on a mission to help you prevent and reverse chronic illness by utilizing nutrition to restore your body’s natural balance.

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Peter Wright, NTP, CGP

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2 Responses to VEGGIE BURGERS – GLUTEN FREE

  1. Anonymous September 28, 2011 at 8:57 pm #

    This sounds delicious! Hope to try it soon!

  2. Whitney Wright November 14, 2011 at 8:41 pm #

    I have eaten these burgers and they are delicious! So fresh, not frozen….can’t get this taste in the freezer aisle!

    – Whitney Wright

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