Here is the story behind these Gluten Free Rock Star Veggie Burgers:  one of my daughters recently discovered that she had to temporarily adopt a gluten-free lifestyle due to some serious digestive and blood sugar issues. That can be quite challenging for some people to deal with. My work as a chef often touches on developing gluten-free recipes; however, concentrating on adapting familiar recipes that our family frequently made together became paramount to help our girl. She was getting tired of eating salads.

One of the first recipes she wanted to adapt was Dad’s famous hamburger into a vegetarian version that would provide the protein and vegetables she required yet still give her the same satisfying feeling of satiety that his burgers gave her. And so, our family came up with these Gluten Free Rock Star Veggie Burgers.

I have to say that this is by far the best vegetarian burger I have ever had. They are a delicious and flavourful burger. I needed something that would hold the burgers together as a binding agent. Moistened gluten-free bread is always an option; however, why not step up the flavour component if you can?

In this gluten-free version of veggie burgers, I used rehydrated dried vegetable flakes.  After rehydrating the vegetable flakes, I pureed them to make a paste and folded them into the vegetable burger mixture. As a flavour booster, it was amazing! So much so that we have used this technique in other gluten-free dishes. After trying them in the vegetarian version we now used them in regular hamburger mixture, meatloaf and meatball mixtures.

NOTE: Dried vegetable flakes can be found in your grocer’s bulk food section.  They usually contain a mixture of carrots, onions, celery, leeks and garlic, and occasionally bell peppers, potatoes, and cabbage.  They are useful for many recipes, such as soups, stews, and these veggie burgers.

Gluten Free Rock Star Veggie Burgers

CHEF TALK:  The combination of beans in this recipe is a favourite of mine due to the firmness of the chickpeas and the creaminess of the white beans, making a great texture for the burger mixture. Try making them slider size for a light meal with salad greens.  For small plate sharing,  or for an appetizer, make them Toonie size.  The veggie burgers are gluten free, grain free, sugar-free, nut-free and dairy free.  Note:  for egg-free veggie burgers (if you cannot tolerate eggs or do not want to use the egg), substitute for 3 tablespoons of aquafaba liquid.  

Yield: Approximately 24 slider-sized burgers, or 10 to 12 large burger sized portion.

INGREDIENTS:

Dried Vegetable Flakes	½ cup
White beans (white kidney, Cannellini bean)	1 can (19 oz., rinsed and drained)
Chick Peas (Garbanzo beans)	1 can (19 oz., rinsed and drained)
Vegetable Oil	1 – 2 Tbsp.
Green pepper	1 medium, diced fine
Onion, cooking	1 medium, diced fine
Mushrooms	½ cup, chopped fine
Garlic cloves	6 cloves, peeled, mashed finely
Tomato paste	1 Tbsp.
Chili Powder	1 Tbsp.
Ground Cumin	1 teaspoon
Coriander	1 teaspoon
Garlic salt	1 Tbsp.
Sea salt, fine	To taste
Pepper, ground	To Taste
Eggs (optional, if required)	1
Hot sauce (Tabasco or similar)	1 teaspoon
Lemon juice	1 Tbsp.
Lemon zest	1 teaspoon
Parsley, flat leaf	1/3 cup, chopped

Optional:  Gluten Free Panko Crumbs to coat the burgers

METHOD:

1. Rehydrate vegetable flakes in 1 cup boiling water. Let steep for 10 minutes. The vegetable flakes will soften and absorb the water. Drain and mash or puree the vegetable flakes to a paste.
2. Mash the beans in a large bowl with a fork (or food processor) until thick and pasty. Set aside.
3. In a large frying pan, sauté the diced vegetables (pepper, onion, mushrooms, garlic) in vegetable oil. (Alternatively, place all of the vegetables in a food processor and process until finely chopped).
4. Cook the vegetables over medium-low heat until caramelized. Add the rehydrated vegetable paste.
5. Add seasonings and tomato paste and cook for a few more minutes.
6. Add this mixture to the mashed beans.
7. Combine together hot sauce, lemon juice, lemon zest, and parsley. Stir into the bean-vegetable mixture. If required for binding purposes, you may use an egg, beaten, if desired to achieve the texture you want for shaping the burgers – not too moist or too dry.  Season to taste with salt and pepper.
8. Using an ice cream scoop or another measuring tool, portion the mixture into large patties, or smaller slider burger portions, and place on a baking tray lined with parchment paper. I used gluten-free panko crumbs to coat the burgers. CHEF TIP:  The burgers benefit from a quick chill of 30 minutes or so in the refrigerator.  You can also make them ahead and refrigerate until you are ready to complete the recipe.

To cook the Rock Star Veggie Burgers:

1. Fry the burgers in a frying pan with a little vegetable oil until golden, or.
2. Alternatively, in a preheated 350oF oven, bake the prepared veggie burgers on a baking tray until golden, or.
3. Freeze the uncooked or cooked burgers until firm and store in an airtight container in between layers of parchment paper.

Serve in lettuce cups with slices of avocado and tomato, and cheese (if it is not a dietary restriction).  The photo of the burger uses tiny gluten-free buns.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Gluten-Free Flour Blends
• Folding
• Tweaking
  __________

You Might Also Enjoy These Gluten Free Posts:

Gluten Free Rock Star (written by “Kid of a Chef”)

My Inspiration of the Day – Stuffed Whole Cabbage

Gluten-Free Tips and Techniques

Going Gluten Free

Gluten for Punishment

Gluten for Punishment, Too! 

“It’s easy to impress me.

I don’t need a fancy party to be happy.

Just good friends, good food, and good laughs.

I’m happy.

I’m satisfied.

I’m content.”

Maria Sharapova

Happy Veggie Burger Making, Rock Stars!

If you give this recipe for Gluten Free Veggie Burgers a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

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And lastly, my cookbook called, Chocolate Desserts Made Easy and Delicious

Volume Four:  Gluten Free Chocolate Desserts,

recipes created using some of my favourite and cherished recipes from my pastry chef career

and transformed them into gluten-free recipes just for you!

Thanks for your support!

This post is linked to Gluten Free and DIY Tuesday