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Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…

  • Basic White Bean & Seed Burgers
  • Curry Patties

For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.

Here are my 3 previous gluten free burger recipes.  If you want to make these NSNG, then just make the same substitution…

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Basic Burger Ingredients

Basic White Bean & Seed Burger Ingredients

BASIC WHITE BEAN & SEED BURGERS

1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds

dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast

15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco

Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)

ASSEMBLY:

1. Use a food processor to grind the seeds into a powder.

2. Combine the ground seeds and dry spices in a large mixing bowl.

3. Use the same food processor to puree the beans, vegetables and wet ingredients.

4. Add the wet puree to the mixing bowl and stir.

5. Spread the burger batter evenly in the bottom of the bowl.  Use a knife to make 6 even portions.

Divide the burger batter into 6 portions.

Divide the burger batter into 6 portions.

6. Spoon out each portion onto a large piece of parchment paper.

Drop burger batter portions onto a large piece of parchment paper.

Drop burger batter portions onto a large piece of parchment paper.

7. Flatten and form the patties with the spoon.  There’s no need to get your hands dirty!

Flatten and form the 6 patties.

Flatten and form the 6 patties.

8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.

9. Cook with oil over medium heat.  Flip over every few minutes until the burger patties are nicely browned.

This one was cooked in Villa Cappelli olive oil.

This one was cooked in Villa Cappelli olive oil.

10. Serve.  Have fun with your food!

Burger Man

Burger Man

11. The “raw” patties can be refrigerated for a few days or frozen for several months.  Store the patties on the parchment paper.  To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.

Storage method for freezing the patties.

Storage method for freezing the patties.

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Curry Patty Ingredients

Curry Patty Ingredients

CURRY PATTIES

1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds

dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut

15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice

Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)

ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut oil.

Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.

Carrot Sunflower Bean Burger (GF)

Carrot Sunflower Bean Burger (GF)

I just made up this recipe today…

“WET” INGREDIENTS:

1-2 cloves garlic, minced
small wedge chopped onion (about 1/4 to 1/3 cup)
1 chopped carrot
1- 15 oz can kidney beans (rinsed and drained)
1 T tahini
2 T ketchup
1 t hot sauce
1-2 T water (only if needed to puree the other wet ingredients)

DRY INGREDIENTS:

1/4 C ground sunflower seeds
1/2 C oat flour (GF)
dash celery salt
1/2 t cumin
1/2 t fajita or taco seasoning blend
1 t dried chives
1 t dried parsley
1 T nutritional yeast

ASSEMBLY:

Use a small food processor to puree the wet ingredients.

In a large bowl, combine the wet puree with the dry ingredients.

Divide the burger “dough” into 4 balls.  Pour a drop of olive oil on your hands to handle it easier.  The burger dough will be sticky and soft– don’t panic!!  Create 4 patties.  You can just drop the ball right onto parchment paper and then flatten into a patty.

Refrigerate the patties on parchment paper for at least 30-60 minutes before cooking.  The time will allow the excess moisture to soak into the oats, which will bind the burgers.  Trust me!

Patties on parchment.

Patties on parchment.

Cook the patties on medium heat in a saute pan using the oil of your choice (I use coconut oil).  It should take about 10 minutes per side.  Shake the pan periodically to make sure they aren’t sticking.

(Eric noticed that the “raw” burger color looked a bit like pink slime…HA!)

Bean burgers cooking.

Bean burgers cooking.

Enjoy!  The fajita seasoning provides a little kick, and the carrot provides a subtle sweetness.

I ate my burger with a side of steamed cauliflower topped with Frontera Tomatillo Salsa.

Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.

Carrot sunflower bean burger and steamed cauliflower with tomatillo salsa.

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