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!
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!
I topped it with a roasted beet, fresh tomato, and delicious PESTO!
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 🙂
Here’s what you need: (Makes 4 patties – serves 2)
2 baby carrots
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 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
1 zucchini – made into ribbons
2 Baking Sheets
Tin foil – (I use non-stick and it is a game changer)
Vegetable Peeler (or Mandoline slicer, or spiralizer)
Good Chef’s Knife (This is the one I use and love)
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.
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.
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.
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!
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 🙂
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