Gluten-free Veggie Patty
Gluten-free “Meaty” Mushroom Veggie Patties! Who doesn’t love a burger? But we don’t love the problems that come along with eating animal flesh. These meatless burgers are the perfect solution. They are delicious and satisfying and full of “burger joy” without the animal protein. You can certainly make these burgers from scratch, but consider having some extra cooked quinoa and lentils from a meal you’ve prepared a day or two prior to save yourself some time. Having the quinoa (or rice) and lentils cooked already, make this meal a snap. You could trade out a different nut for the walnut if you prefer, but otherwise the ingredients listed are best followed exactly. We like the Paleo Flour Mix because it has no grains in it and therefore less processing, but it does the trick holding the burgers together nicely. Let me know how you like it. As you can see in the picture, a gluten-free bun is an option if you do okay with refined grains, but otherwise I’d enjoy it on a plate topped with the Avocado Hummus. The tahini dressing can be put on a side salad, or on the bun if you’re using one. This meal is the creation of Tania, our Health Coach, so all kudos belong to her.
Ingredients
Ingredients for Burgers
- 1 cup cooked organic quinoa or brown rice
- 1 tablespoon organic avocado oil
- 1 medium organic onion chopped
- 2 organic garlic cloves minced
- 15 ounces cooked organic lentils
- 1 cup sauteed organic mushrooms chopped
- 1 cup toasted organic walnuts
- ½ cup Bob’s Red Mill GF Paleo Baking Flour Mix
- 1 teaspoon dried organic basil
- 1 teaspoon pink Himalayan sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons avocado oil and more as needed
Ingredients for Avocado Hummus
- ¼ cup organic chickpeas
- 1 organic avocado pitted and peeled
- 1/3 cup packed fresh organic Italian parsley
- ¼ cup organic avocado oil
- 1 organic garlic clove
- 1 tablespoon organic apple cider vinegar or lemon juice
- ½ teaspoon pink Himalayan sea salt
- Optional: ¼ teaspoon red pepper flakes
Ingredients for Tahini Salad Dressing
- ½ cup organic tahini
- ½ cup water
- 1 organic garlic clove
- 1 tablespoon organic apple cider vinegar or lemon juice
- 1-1 ¼ teaspoons pink Himalayan sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon organic onion powder
- Optional: ¼ teaspoon red pepper flakes
Additional Ingredients:
- Bread loaf or sandwich buns, your preference
Salad
- Cherry heirloom tomatoes washed and cut in half length-wise
- Salad greens washed
Instructions
Procedure for Burgers
- Heat 1 tablespoon of avocado oil in a large pan over medium-high heat, and saute onions until soft and lightly browned, about 3-5 minutes. Add garlic and cook another minute or two stirring frequently to ensure the garlic doesn’t burn. Transfer to a food processor. Reserve skillet for later use.
- Add rice, lentils, walnuts, flour, basil, sea salt, and pepper to the onions in the food processor. Pulse until the walnut pieces are very fine and the mixture comes together. If necessary, transfer the mixture to a large bowl and mix with your hands. Adjust seasoning to taste. Form the mixture into eight burger patties with the palms of your hands. You can make your patties thin or a bit thicker depending on preference.
- Heat avocado oil, starting with 1 tablespoon at a time, in the reserved skillet over medium-high heat. Pan-fry the patties in batches, adding more oil as needed. Flip the patties, and let cook until they are nicely browned on both sides. Remove patties from pan and drain on paper towels.
Procedure for Avocado Hummus
- Combine chickpeas, avocado, parsley, oil, garlic, apple cider vinegar, sea salt, and red pepper flakes (if using) in food processor and puree. Adjust seasoning to taste.
Procedure for Tahini Salad Dressing
- In food processor, puree tahini, water, garlic, apple cider vinegar (or lemon juice), sea salt, black pepper, onion powder, and red pepper flakes (if using) until smooth. If too thick, add 1 teaspoon of water as needed. Adjust acidity and flavoring to taste.
Procedure for Sandwich/Burger
- If using the Bread Srsly loaf, cut ½ inch slices and toast; if using sandwich bun, cut in half and toast. Spread avocado hummus on each slice of bread. Layer salad greens and sliced tomatoes with veggie patty. Drizzle tahini dressing over top of veggie patty and close sandwich.
Procedure for Salad
- In a salad bowl, place 1-2 cups of salad greens and top with sliced tomatoes. Top with a couple drizzles of tahini dressing and veggie patty. Serve with a slice of toast topped with avocado hummus on the side.
Notes
Is Your Health At Its Optimum?If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Tried this recipe?Let us know how it was!
