Being a gluten free/ soy free vegan has it’s challenges. It can be hard to find a veggie burger that meets my standards and doesn’t cost an arm and a leg. With warmer weather coming brings grill season! Last year I struggled with my home made veggie burgers, but this year I’m starting out strong!
The following recipe is vegan, gluten Free, soy free, corn free, and processed sugar free.
Ruth’s Veggie Burgers
2 cups chickpea flour. (I use Bob’s. It’ll say Garbanzo Flour.)
1 cup diced baby Bella mushrooms
2 cups water
1 tsp sea salt
1 TBLS garlic powder
1 TBLS onion powder
1/8th tsp pepper
1 tsp paprika
1/2 tsp celery seed
1 tsp steak seasoning (Use one without additives)
1/2 tsp sesame oil
1/2 cup uncooked quinoa
1/2 cup diced onion
1/2 cup quick oats
- Cook quinoa according to package directions. Set aside.
- Add remaining ingredients, with the exception of the oats, to a sauce pan. Mix well.
- Heat on medium, string continuously until mixture thickens well. (Some will stick to the sides and bottom of pan. That’s normal.)
- Remove from what once thickened. Add mixture to large mixing bowl along with cooked quinoa and oats. Combine well.
- Using your hands, shape into patties. I found it was easiest to form a ball shape then press it flat on a baking sheet. You can form them better after they’ve cooled a bit.
- Once all the patties are shaped, I seasoned with more steak seasoning. You could use whatever seasoning you like. Then I placed them on a baking sheet.
- Refrigerate for at least two hours to allow time to firm.
- Once burgers are firmed well, preheat oven to 450.
- Oil baking sheet. (I use coconut oil. You can skip this step but your burgers will be more dry on the outside.)
- Bake for 25 minutes. Flip.
- Continue baking for 15-20 minutes depending on thickness of burgers. (Mine were about 1/2 inch thick or less.)
- Remove from oven and serve with your favorite burger toppings!