CF, DF, EF, FF, GF, MF, NUTF, SALF, SOYF, SUF, YF
Quinoa is easy to sprout in a day or two, and its "corny" taste gives this burger its appeal!
• 4 cups sprouted quinoa
• 2 lbs (7-8) carrots, peeled & chopped
• 1 bunch (7-8) celery sticks, chopped
• 2-3 TBsp GF tamari OR coco aminos
• 1-2 TBsp cajun seasoning
• 1-2 tsp kelp or dulse powder
• 1 3/4 cup ground flax
• 2-3 TBsp psyllium husk
Puree first six ingredients with enough water for consistency in a high speed blender to a smooth paste. Transfer to a bowl and stir in flax and psyllium to thicken. Form into patties and dehydrate on solid Teflex sheets 2 hrs at 145 F then lower to 115. Flip and dry other side. You can also bake these burgers at 400 F for 30-45 minutes, flipping halfway through. Makes around 2 dozen burgers.
This is a great-tasting burger recipe using sprouted quinoa, which sort of has a corn-like taste (a good choice for those with corn allergies!).
There are different methods of sprouting quinoa, using a jar or automatic sprouter, yet quinoa sprouts in as little as 1-2 days. You can find out how to sprout quinoa here.
Once you've pureed the veggies and have added in the flax and psyllium, feel free to add in a bit more flax if you find the burgers falling apart. You can add in quite a bit more ground flax if you prefer a firmer texture. Also feel free to use other spices as you prefer (e.g. tex mex, curry, Italian seasoning, etc).
Last tidbit: if your burgers have enough of a firm texture, you can always fry these up in a frying pan with a bit of coconut (or other) oil. Place on some GF buns or lettuce/ other leafy green "buns," add in the trimmings and dig in!
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SOYF, SUF, YF
Puree all ingredients except psyllium in a high speed blender to a smooth consistency. Transfer to a bowl and add in psyllium. Let thicken 5-10 minutes. Form into patties and dehydrate at 145F 1-2 hours then lower to 115F. Flip and dry other side. Makes about 12 patties.
You don't have to use sprouted beans, they can simply be cooked. And if you'd prefer to bake the patties instead of dehydrating them, bake patties at 400F for 30-45 minutes, flipping halfway through. Alternatively, you could fry them in a frying pan with some coconut oil, about 5-8 minutes each side. As you prefer :)
The cajun seasoning and garlic are really what give flavor to these patties, which means feel free to sub in other of your fave herbs, such as BBQ, Lemon Pepper, Curry seasoning, etc.
Once you've got those patties made, slide them between two GF buns OR use greens like lettuce, chard or kale, then add your fave toppings and dive in!
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
Add all to a bowl, mix and let thicken 5 minutes. Squeeze the dough together and divide into 4 portions. Add coconut oil to a frying pan on medium-high heat. Form each hash brown into a patty shape so that it holds together and place in frying pan. If your frying pan is big enough to accommodate all 4, then great, otherwise do how many you can fit in! Fry each side 5-10 minutes, then flip and cook an additional 5-7 minutes. Serve warm.
This recipe is just awesome! You can make these hash browns savory or sweet, and even use them as burger patties or veggie "buns" with soup. So num-num!
Variation: To make them sweet, add in 2-4 tsp stevia. You can also top each one with fresh fruit and additional stevia. I find using coconut flour and almond flour lends a sweet taste.
Variation: To make them savory, consider adding in 1/2 tsp each garlic and onion powder OR 1-2 tsp powdered Italian seasoning OR curry spice OR Thai spice OR even a blend of cumin and paprika. I find using chickpea flour or a grain flour to be more savory in taste, but if you are really not into grains, I'd go with a nut (e.g. almond) or seed flour (e.g. grind sunflower seeds or pumpkin seeds to make 1 heaping TBsp of "flour").
Final note here about the parsnip: once shredded, make sure you pack it in to measure 1 1/4 cups. Yes, you can shred the parsnip, steam it for 5-7 minutes to soften a bit, and then add in the rest of the ingredients.
As always, eat on up and ---- Enjoy :)
I sure did! :)
PS. You don't have to burgers 'til they have blackened, as in the photo below.
DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
• 1 1/2 cups corn
• 1 cup each shredded carrot & zucchini
• 1 tsp each garlic, onion & chili powder
• 2 cups flax seed, ground
• Water, for consistency
Blend corn, veggies, spices and ONE cup flax seed in the food processor with enough water to create a chunky texture. Put the other 1 cup ground flax in a bowl. Scoop 2-3 tbsp of the veggie mixture and gently roll in the ground flax to coat.
Place on a solid Teflex sheet; press down and shape into a patty. Repeat with rest of ingredients. Dehydrate at 145F for 2 hours in the dehydrator, then lower to 115F. Flip and dry other side on the mesh sheet (peel off solid Teflex).
If you love veggie burgers and tolerate corn, you're in luck: these make fantastic-tasting burgers!!
They're quite nice served as open-faced burgers on Mad for Onion & Seaweed Bread, topped with lettuce, mustard & all the rest of the fixings!
Variation: Substitute 1 tsp chili spice with 1 tsp Thai spice mix + 1/2 tsp paprika.
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