Spicy Low Fat Veggie Burgers Vegan Gluten Free Soy Free Recipes

FREEZER FRIENDLY HOMEMADE VEGAN VEGGIE BURGERS

Steps:

• Preheat oven to 375F.
• Place everything except the flour in a food processor or blender and blend until almost smooth. You can leave it a little chunky so that vegetable pieces still remain visible.
• Next, add in a little of your flour (1/4 cup gluten free flour) and pulse gently to mix. If the batter is too thin, add a little more flour. You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic and let it chill in fridge for 20 minutes. This is optional, but it helps hold better before baking.
• Next, oil a baking sheet or line with parchment paper.
• Shape the veggie/nut mixture into 5-7 burger patties, about 1/2 inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so you can line them up close.
• Bake about 15 minutes on one side, then GENTLY take a spatula and flip them to the other side.
• Bake again another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
• Feel free to freeze them in foil or wax paper, but let them cool first before doing so. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
• For grilling or skillet -> See notes.

THE BEST VEGAN BURGER (GF, SOY-FREE)

Steps:

• If your brown rice isn't cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
• Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they've taken on some color and have reduced by about half (see photo).
• Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
• Place the cashews in a food processor and pulse until cashews are a small, even crumb texture - about 10 pulses. Place the cashew crumbs in a bowl and set aside.
• Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
• Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
• Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
• Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE

Steps:

• Preheat oven to 350 degrees F.
• Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
• Mash most of the lentils.
• Combine all of the ingredients. Your hands are the best tool.
• For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
• Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
• Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
• Serve with whole-grain buns and all the condiments.

TASTY HEALTHY VEGGIE BURGERS

Steps:

• Combine all ingredients in a food processor; mix with pulses until chopped and mixed well but not completely pureed.
• Shape into 4 or 5 patties. Place patties on a broiler pan prepped with a nonstick cooking spray.
• Broil 4-6 inches from heat for about 10 minutes or until patties are thoroughly heated, turning once.
• Serve up with your favorite fixings.
• *These can also be precooked to help hold their shape in a skillet or on the griddle before broiling. (I always precook the patties and then broil the last few minutes)
• Serve up in a bun, regular or gluten-free. I love how fast these burgers can be prepared!!
• To reheat leftovers, use the microwave or in the air-fryer for a couple of minutes. I even take them cold in my lunch.