Who�s Your Daddy GF Veggie Burger
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 to 8 tablespoons extra-virgin olive oil (or neutral oil, like canola or grapeseed)1 medium yellow onion, chopped2 medium potatoes, diced with the skin on2 medium carrots, peeled and diced2 celery stalks, chopped1 tablespoon ground cumin1/4 teaspoon chili powderKosher salt and freshly ground black pepper to taste2 cups cooked black beans (1 14-ounce can, drained)1/2 cup certified gluten-free oats5 egg (large or extra-large will do)3/4 cup all-purpose gluten-free flour 1/3 teaspoon xanthan gum
In a large heavy-bottom sauce pan or Dutch oven, place the onion, potatoes, carrots and celery in 3 to 4 tablespoons oil, stir to combine, and turn the heat to medium. Add the cumin, chili powder, salt and pepper after a few minutes of cooking, and stir to combine.
Cover the pot to �sweat� the vegetables for about 10 to 15 minutes, stirring occasionally and taking care not to burn them. You want to caramelize the sugars and soften the vegetables. This will add layers of flavor and a touch of rich sweetness to the burgers.
While the vegetables are cooking, combine the beans, oats, and egg yolks in a food processor and pulse until the mixture is uniformly chunky, but not a puree.
Once the vegetables are done cooking, mash them with a potato masher or fork until mashed but chunky.
Allow them to cool briefly to avoid cooking the egg yolks in the black bean mixture once everything is combined.
Add one third of the black bean mixture to the mashed vegetables, and stir to combine. Add the remaining black bean mixture, and stir in the flour and xanthan gum. The mixture should be very thick, and you should be able to handle it enough to gently form it into patties. If you can�t, add more flour by the tablespoon until you can.
Dredge the patties through a bit more flour, and saut� them in the remaining oil over medium high heat. Work in batches if necessary to avoid crowding, and saut� until crispy on the outside, about 3 to 4 minutes per side.
Remove to plates lined with paper towels. Serve warm, on a bun.
Serving Size: Makes 10 Patties
Number of Servings: 10
Recipe submitted by SparkPeople user SLACHETKA103145.
Cover the pot to �sweat� the vegetables for about 10 to 15 minutes, stirring occasionally and taking care not to burn them. You want to caramelize the sugars and soften the vegetables. This will add layers of flavor and a touch of rich sweetness to the burgers.
While the vegetables are cooking, combine the beans, oats, and egg yolks in a food processor and pulse until the mixture is uniformly chunky, but not a puree.
Once the vegetables are done cooking, mash them with a potato masher or fork until mashed but chunky.
Allow them to cool briefly to avoid cooking the egg yolks in the black bean mixture once everything is combined.
Add one third of the black bean mixture to the mashed vegetables, and stir to combine. Add the remaining black bean mixture, and stir in the flour and xanthan gum. The mixture should be very thick, and you should be able to handle it enough to gently form it into patties. If you can�t, add more flour by the tablespoon until you can.
Dredge the patties through a bit more flour, and saut� them in the remaining oil over medium high heat. Work in batches if necessary to avoid crowding, and saut� until crispy on the outside, about 3 to 4 minutes per side.
Remove to plates lined with paper towels. Serve warm, on a bun.
Serving Size: Makes 10 Patties
Number of Servings: 10
Recipe submitted by SparkPeople user SLACHETKA103145.
Nutritional Info Amount Per Serving
- Calories: 246.4
- Total Fat: 11.5 g
- Cholesterol: 92.5 mg
- Sodium: 316.0 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 4.6 g
- Protein: 8.8 g
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