Veggie Burger
Makes 4 burgers
| prepPreheat oven to 350°F / 175°C if baking patties (optional) | |||||||||
| 240 ml chopped onion | Fry onions & mushrooms, 2–3 min | Add sweet potato, garlic, aminos & paste, cook 3–5 min | Add water, cover, simmer 15–20 min until soft | Cool completely, pulse in food processor | Blend walnuts to coarse crumb, mix with vegetables | Add paprika, cumin & pepper, mix until uniform | Shape into patties, chill 1 hr or cook immediately | Pan-fry patties 4–5 min per side, medium-high heat | Assemble burgers on buns with toppings, serve |
| 240 ml chopped mushrooms | |||||||||
| 360 ml diced sweet potato | |||||||||
| 2 garlic cloves, minced | |||||||||
| 1 tbsp coconut aminos | |||||||||
| 1 tbsp tomato paste | |||||||||
| 300 ml water, more if needed | |||||||||
| 120 g walnuts | |||||||||
| 40 g ground golden flaxseed, more if needed | |||||||||
| 1/2 tsp smoked paprika | |||||||||
| 1 tsp ground cumin | |||||||||
| 1/4 tsp black pepper | |||||||||
| 4 gluten-free and corn-free burger buns | |||||||||
| Spinach or lettuce (optional) | |||||||||
| Sliced tomatoes (optional) | |||||||||
| Thinly sliced red onion (optional) | |||||||||
| Sliced avocado (optional) | |||||||||
| Ketchup (optional) | |||||||||
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