|Veggie burger with rutabaga fries|
My veggie burgers looked more like giant cookies, according to my son, but hey, that means I can imagine I'm getting my entree and my dessert, all at the same time. I replaced the beans with sweet potato and the typical red peppers and mushrooms with zucchini, which I have in abundance from the garden. Quinoa in various forms, flour, flakes and whole grain, replaced your typical oats and wheat flour. Rice protein was used instead of soy. Voila, a veggie burger for Sheree was born. And don't forget the fries. I chose to use rutabagas because they are low glycemic.
No bean, no soy, no gluten veggie burgers
- 1/2 medium sweet potato, baked
- 1 carrot
- 1/2 medium yellow onion
- 1/2 cup chopped zucchini
- 2 handfuls of spinach
- 1/4 cup raw pumpkin seeds
- 1 T. chia seeds
- 1/4 cup (possibly more) quinoa flour
- 1/2 cup cooked red quinoa (or black or regular)
- 1/2 cup quinoa flakes
- 1 T. vegan rice protein powder
- 1/4 tsp. sea salt
- dash of black pepper
- optional: spices/herbs such as basil, garlic
- Place all ingredients except flour in a food processor and pulse to blend and chop.
- Transfer mixture to a large bowl. Add flour a little at a time until mixture holds together and is somewhat dry.
- Shape into 6-8 patties. Freeze patties not needed for your meal.
- Spray a skillet or grill with pan spray and olive oil. Cook veggie burgers on medium-high heat, about 5-8 minutes on each side.
- Preheat oven to 425 degrees.
- Peel 1 large rutabaga and cut into steak fries.
- Place in a bowl and toss with olive oil, salt and pepper.
- Spray and oil a shallow baking sheet.
- Add to the pan in one layer.
- Bake for about 30 minutes or more until crispy and golden. Flip after about 15 minutes.