For your next Meatless Monday meal, put together these delicious Vegan Burger Patties. Whether it’s meat-free or not, this this burger ranks right at the top of my list. Filled with veggies and plant-based protein with a lightly crisp exterior and a moist interior that won’t fall apart on you, this one is a must try!
Enjoy it with, or without a bun. One of my favorite ways to eat vegan burgers in the summertime is wrapped in large Romaine lettuce leaves – crisp and refreshing!Vegan Burger Patties
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs and corn (check your brand of added products like the breadcrumbs to be sure they were not prepared with corn products if you must be corn-free).
- 1 cup chopped onion
- 3 cloves garlic, minced
- ½ cup chopped red pepper
- ½ cup chopped mushrooms
- 1 small tomatillo, chopped
- 2 cups cooked rice (leftover rice works great in this recipe)
- 1 cup cooked white beans (or whatever beans you have on hand; canned would work if you don't have any cooked, just rinse and drain them first)
- 2 Tablespoons chipotle sauce (adjust to taste, or omit entirely; Use my recipe for Homemade Chipotles in Adobe to make your own!)
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt (if your rice & beans are not seasoned, you may want more)
- ½ cup brown rice flour
- ½ cup tapioca flour
- ¼ cup chopped cilantro, optional
- Gluten-free breadcrumbs (store bought or make your own from leftover gluten free bread or crackers)
- Preheat oven to 400F; grease a baking pan or line with parchment paper and lightly spritz with oil
- In a large skillet over medium-high heat, cook onion and red pepper until they become tender, about 5 minutes.
- Add mushrooms and cook an additional minute or two, then add garlic and tomatillo; stir 1 minute more.
- Place the cooked veggies in your food processor along with the rice, beans, chipotle, mustard and salt; pulse several times to blend mixture.
- Add the flours and pulse until flours are incorporated. Do not over-process.
- Scoop the mixture into a large bowl; stir in the cilantro.
- Chill for at least half an hour (this will make the mixture easier to work with).
- In the meantime, on a large sheet of wax paper, spread a thin layer of breadcrumbs.
- When the burger mixture is chilled, scoop ⅓-cup portions onto the breadcrumbs, sprinkle tops with more crumbs, and flatten slightly.
- Form into a circle shape and transfer to prepared pan using a spatula.
- Lightly spritz the patties with olive oil.
- Bake the patties 20 minutes, turn, spritz with a bit more olive oil and bake an additional 15 minutes.
This recipe originally appeared on GlutenFreeGigi.com.
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