Description
These meat-free burgers are made with a blend of delicious veggies, including sweet potato, mushrooms, and onions. They’re free of grains, gluten, eggs, and dairy. For Paleo/Whole30, just omit the bun and mayo.
Ingredients
Scale
Veggie Burgers:
- 1 medium sweet potato, peeled and chopped into cubed (about 2 cups)
- 1 small onion, finely chopped (about 1 cup)
- 1 heaping cup crimini mushrooms or other mushroom of choice, stems removed and finely chopped
- 1 cup toasted walnuts
, or other nut/seed of choice
- 1/4 cup ground flaxseed
- 1 tablespoon olive or avocado oil, plus more for pan
- generous amount of salt and pepper, to taste
- 1–2 teaspoons cumin, to taste (optional)
- 1/2–1 teaspoon smoked paprika, (optional)
- regular/gluten-free buns or lettuce, for serving (optional)
- Additional toppings: spinach or lettuce, sliced tomatoes, red onion, spicy mayo (recipe below), avocado, pickles, etc.
, or other nut/seed of choice
Spicy Mayo:
- 1/2 cup vegan mayonnaise of choice
- 1–3 tablespoons vegan sriracha
or other hot sauce, to taste
or other hot sauce, to tasteInstructions
- Drizzle a tablespoon of oil into a sauté pan and place over medium heat. Add chopped onions and potatoes and sauté for 5 minutes, until onions begin to turn translucent. Add in chopped mushrooms and sprinkle with salt and pepper. Continue to sauté for a few more minutes.
- Pour in a few tablespoons of water and cover pan to steam the veggies. When potatoes are fork-tender, remove pan from the heat to cool.
- Place walnuts in a dry skillet and heat over medium-high heat, moving often, until fragrant and lightly toasted.
- Pulse toasted walnuts in a food processor
until it’s finely ground and resembles bread crumbs. Add vegetable mixture, salt, pepper, cumin, paprika, flaxseed, and a tablespoon of oil. Pulse a few times, until mixture begins to hold together. Don’t over-process. You don’t want it to be a puree, you want the mixture to be chunky. Stir the rest by hand.
- Taste and adjust seasonings, as needed. (This mixture can be made up to a day ahead of time and refrigerated until needed.)
- Divide mixture into 3 or 4 balls and shape each into a patty. I find the patties firm up a bit better if you refrigerate for a few hours before frying.
- To cook, heat a non-stick skillet over medium heat and drizzle with a little avocado oil.
- Sear burgers for 3–4 minutes on each side, covering pan with a lid in between to thoroughly heat the center of the burger. Serve with your choice of of toppings and on a bun or bed of lettuce.
until it’s finely ground and resembles bread crumbs. Add vegetable mixture, salt, pepper, cumin, paprika, flaxseed, and a tablespoon of oil. Pulse a few times, until mixture begins to hold together. Don’t over-process. You don’t want it to be a puree, you want the mixture to be chunky. Stir the rest by hand.Notes
I haven’t tried grilling these, so I’m not sure if they would hold up well. The mixture may need extra flaxseed to help it hold together better, or if you consume eggs, an egg can also be added. If you happen to try this, please let me know how it works for you!
- Cook Time: 25 mins
- Category: entree, paleo, vegan