Gourmet Garden Burgers

a plate with two stacked burgers with vegetarian patties

Prep Time:

40 minutes

Number of Servings:

9 patties

Recipe Source:

The 100 Best Gluten-Free Recipes for Your Vegan Kitchen by Kelly E. Keough (Ulysses Press, $14.95, February 2011)

Ingredients

2 cups plus 3 Tbsp low-sodium vegetable broth
³⁄₄ cup white quinoa
¹⁄₄ cup red quinoa
2 medium zucchini, chopped
2 cups chopped carrots
1 large sweet onion, chopped
2 jalapenos, chopped
2 large portobello mushrooms, stems removed and discarded, caps sliced
1 Tbsp minced fresh ginger
2 Tbsp extra-virgin coconut oil, plus more for cooking
3 Tbsp Bragg’s or coconut liquid aminos
1 ¹⁄₂ Tbsp Mexican spice blend
1 tsp sea salt
2 Tbsp freshly squeezed lemon juice
2 oz silken tofu, beaten

Equipment

Food Processor

Directions

In a medium saucepan, add vegetable broth and white and red quinoa. Bring to a boil, lower to a simmer, cover, and cook 15 minutes. When quinoa is cooked, transfer to a large bowl.
In a food processor, purée zucchini and carrots. Transfer to a large bowl. Purée onion, jalapenos, mushrooms, and ginger. Add to zucchini mixture and mix until well blended; set aside.
In a large sauté pan, heat 2 tablespoons oil on medium heat and add amino acids, Mexican spice, Celtic sea salt, and lemon juice. Add puréed vegetables and sauté for 15 to 20 minutes, until all liquid is gone and mixture is thick like porridge. (The mixture will act as breadcrumbs.) Set aside to cool.
In a small mixing bowl, beat silken tofu with a small whisk or fork. Add beaten tofu to quinoa. Mix together well. Add vegetable mixture to quinoa mixture and mix until well blended. Let cool for 10 minutes. Scoop about ¹⁄₂ cup of quinoa vegetable mixture and form into a patty. Repeat with rest of mixture.
Heat a nonstick frying pan, coat with cooking spray, and add about 1 teaspoon of the oil. Cook patties about 4 minutes on each side, until golden brown. May be stored in the refrigerator for 3 to 4 days.

Notes

Serving Suggestions
- For each burger, place a fresh collard green with the tough part of the spine removed face down on a serving plate. Place a burger in the middle of the collard green.
- Top with fresh mung bean or sunflower sprouts, and drizzle with your favorite dressing.

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Contributor

Kelly Keough

Kelly Keough is an expert healthy chef, author, and host of The Sweet Truth cooking show on Veria TV. Kelly's passion is inspiring people with health, weight, and aging concerns related to sugar and gluten to not live without--but to have their sweets and eat them, too.

Kelly's mission is to dedicate herself to educating people about sugar-free, gluten-free alternative ingredients and superfoods and to show families how easy it is to be healthy so they can benefit from her unique food philosophy and baking style.

She lives in Los Angeles, California.

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