Grain Free Veggie Burger Stacks!

Posted on by beautybeyondbones

Nothing beats a good burger.

Granted, I like the non-meat variety, but seriously, there’s nothing better than a drip down your chin, ketchup on your fingers, all-American burger.

And boy, do I have an awesome recipe for one!

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Grain Free Veggie Burger Stacks!

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OK back to the grub..

Tonight I had a marvelous Veggie Burger over Zucchini Ribbons. Holy cow guys, hold onto your hats! These were FAAABULOUS!

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I topped it with a roasted beet, fresh tomato, and delicious PESTO!

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Most veggie burgers are made with lots of grain or beans. Well, on the Specific Carb Diet, grains and beans are not allowed. :/ Soooo I used almond flour instead! And LOTS of veggies! The great thing about this recipe is that you can literally add in any veggies you want! It’s a “clean out the fridge” recipe!

And they’re Gluten Free, Vegan, Specific Carb Diet friendly & Paleo!

And as always, I’ve included a Vegan option, if that’s your thing 🙂

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Here’s what you need: (Makes 4 patties – serves 2)

Burger Ingredients:
2 baby carrots
3 mushrooms
1/2 red pepper
1 cup sugar snap peas
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
1/2 tsp oregano
1/4 onion
1 garlic clove
1 Tbsp Extra Virgin Olive Oil (EVOO)

Vegan Pesto Ingredients:
1 cup fresh basil
2 Tbsp pine nuts
Juice 1 lemon
1 garlic clove
2 Tbsp EVOO
salt and pepper

Extras:
1 beet
1 tomato
1 zucchini – made into ribbons

Tools:
2 Baking Sheets
Parchment paper
Tin foil – (I use non-stick and it is a game changer)
Food Processor
Vegetable Peeler (or Mandoline slicer, or spiralizer)
Good Chef’s Knife (This is the one I use and love)

Directions:
Preheat oven to 400 degrees.

Scrub and dry the beet. Cut it into 1/4 inch rounds. Place the rounds on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz them with olive oil and sprinkle with salt and pepper. Bake for 50 minutes, flipping once halfway through.

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Meanwhile, throw the carrots, mushrooms, red pepper, sugar snap peas, onion, garlic and oregano into the food processor. Pulse until minced. (Don’t let it get soupy.) Place the minced veggies into a clean kitchen towel (or several paper towels) and wring out as much liquid as you can. This is a very important step! Rinse out the food processor and set aside. (You’ll use it again in a minute).

Place your dry, minced veggies in a medium-sized bowl. Combine with your egg-of-choice, olive oil, several cracks of black pepper, and almond flour. *Note: Do not add salt to the mix, as you don’t want the veggies to release any more liquid.

Form patties out of 1/4 cup of the mixture and place them on a parchment lined baking sheet. (Makes 4 small patties.) Spritz the tops with olive oil and bake for 35-45 minutes at 400 degrees, until golden brown.

While they are baking, make your pesto by combining all the pesto ingredients in the food processor. Process until smooth. (You’ll need to scrape the sides several times).

Also, create your zucchini noodles by taking a vegetable peeler (or mandoline slicer) and carefully peeling the zucchini to create ribbons. Also, slice a tomato with a serrated knife into 1/4 inch rounds. Finally, chop some fresh basil for garnish.

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To assemble: Place your zucchini ribbons on a plate. Place your veggie burger patty on top. Top with a beet, a slice of tomato, and another beet, seasoning each layer with salt and pepper. Top with 2 Tbsp of pesto, and garnish with basil and pine nuts. I also dotted the zucchini ribbons with some of the extra pesto as a sauce.

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Wow, oh wow. What. A. Meal! This was so fun to eat! The veggie burger had a complex flavor from all the different veggies, and was complimented by the nutty almond flour. I love when almond flour is baked in the oven – it becomes so toasty and really brings out the nuttiness!

The beet gave it an earthy sweetness, and the tomato was wonderfully juicy and delicious! But my faaaavorite part was the pesto! It was bright and fresh and really livened up the dish! It created this luxurious sauce for both the burger and the zucchini noodles!

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I passed around my plate for everyone to take a bit and they all LOVED it! They said the flavor was delicate and fresh!

This is a repeat meal for sure 🙂

For more recipes, you can get my e-cookbook here, or visit my food blog, GlutenFreeHappyTummy!

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beautybeyondbones

BBB: Because we're all recovering from something. // For speaking/business inquiries: beautybeyondbones@yahoo.com

88 thoughts on “Grain Free Veggie Burger Stacks!”

  1. Looks delicious! Can’t wait to try it! I’m glad you posted a veggie recipe, because I’ve been a vegetarian all my life and I struggle sometimes to come up with new food ideas and recipes to try out!

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  3. Dear one…you’re a girl after my own heart! We have so much in common! I love your heart…all that you share about healing, faith, and especially the food now! Thank you for being such an amazing beacon of hope to sooo many young girls out there and for stepping up to being the intentional disciple God has called you to be!

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    1. Awww thank you so much Kelly! This just touched my heart 💛 I’m literally smiling from ear to ear 🙂 biggest hugs to you and Happy Wednesday! Xx

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  10. Living for your hat before I forget! I got all distracted with it 🙂 To the recipe, a double blessing. Blessing 1) My best friend is going vegan but to quote her, “I just want a burger!” which was more like a growl than a actual sentence. I, on the other hand, have been looking for a good pesto recipe, blessing 2 😉 thanks for sharing these with us. God Bless you 🙂

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    1. Hahah oh thank you! Yeah It’s hard to find a yummy pesto that doesn’t use nutritional yeast 👌🏼 Hugs and love xox

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    1. thanks Deepika! Give it a try! I bet you’ll love it, and if not, you can just go back to what you’re doing right now! 🙂 Hugs and love xox

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  20. To eat it, do you pick it up like a regular sandwich, or do you wrap the zucchini ribbons around it first and then eat it?

    The recipe looks tasty – I’m simply curious about the mechanics of eating the burger! 🙂

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  23. Nothing beats a great home-grilled beef burger, but I also really like the veggie versions. This looks like a great recipe; thank you for sharing it with us! 🙂

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  25. I can’t cook but I try to get veggie burgers when they’re on the menu. So. They don’t take them off the menu. Haha. If they looked like this though. I’d be in, all the time.

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  27. Absolutely delish!!! Oh my! I remembered consuming a veggie burger once and it was So. Good. Now I’m hungry! Why do you always torture me like this? Ahaha!! God bless and much love! Keep up the excellent cooking and blogging! Xxoo 😇😍💕

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  31. Seems like a ton of work just to eat healthy. If I’m going to have a burger, then I want a beef burger. Not a turkey burger, or a mushroom burger or a vegie burger. I just don’t understand the mind set that you need to shape vegies into a burger.
    I guess I’m a fuddy duddy and prefer real old fashioned meat, vegies etc…
    Anytime I try to bake something vegan, it tastes horrible.
    As a pastry chef, I bake and cook often and believe that people can control their portions and still eat healthy. I’d prefer a quick stir fry over adding almond flour to something that is supposed to look and taste like a burger.
    Just my opinion though and I do enjoy your blogs.

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    1. Hey Teri! thanks for your thoughts on this! yeah, if I could eat beef, then I definitely would be all about a beef burger. But since this is the best thing I can do, I enjoy it! And i’m not really trying to replace a burger, I was just going for more of a texture, patty sort of thing. Sometimes it’s just fun to get creative 🙂 Hugs and love xox

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      1. Well, you’ve inspired me to try and make this recipe. I didn’t know you couldn’t eat beef. Bum deal. Thanks for your positive vibe. It’s contagious!

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