When my tired airplane eyes focused on the foundation of this recipe it got an immediate dog ear. Quality homemade veggie burger recipes are hard to come and this one looked worth my time to amend.
The original recipe appeared in Cooking Light before I turned it into She Sugar’s nut and gluten free version -which follows below. Most notably, this recipe contains no beans (yay!) which transforms it into a different kind of veggie burger altogether.
Gluten Free Berkeley Veggie Burger Recipe
(makes 6 veggie burgers)
For the burgers:
1/3 cup toasted sunflower seeds
3 cups grated golden beet (recipe calls for cooked but I added them raw – your preference)
1/3 cup gluten free bread crumbs
3 tbsp horseradish (fresh is best)
3 tbsp fresh minced chives
1/4 tsp black pepper and salt
1 1/2 cups cooked brown rice
2 tsp brown mustard
3 eggs (2 whole eggs, 1 egg white)
2 tablespoons cooking oil (I prefer grape seed or olive oil)
For the condiment:
1/4 cup mayo
1 tsp fresh lemon juice (add some lemon zest for an extra punch of flavor)
1/2 cup crumbled feta
Toppings:
Lettuce, arugula, tomato, pickles, avocado…
Gluten Free Berkeley Veggie Burgers Instructions
(preheat oven to 400 degrees and place a cookie sheet in there)
- Make the brown rice – I threw mine in the rice cooker in the morning and it was good to go from the fridge after work.
- Cook your beets if you want them cooked (I left mine raw as I mentioned). See She Sugar’s Roasted Beets Instructions.
- Dry roast the sunflower seeds over medium heat in a frying pan until golden brown and then chop.
- Pick out your favorite buns. We love Schar buns because they are par-baked and we fell in love with them in Switzerland – fond memories…
- Make your own bread crumbs, a good use for the GF heels of bread you never eat anyhow. Toast them at 400 degrees until hard, grate into crumbs. You can also find store bought varieties for ease but they are expensive.
- Combine the {grated beet, chopped and roasted sunflower seeds, breadcrumbs, horseradish, chives, salt/ pepper and rice.}
- Combine the {mustard, eggs and egg white}
- Mix both combinations together
- Using an English muffin tin, biscuit cutter or the center portion of a tuna can, grab a handful of the mix and press it into a mold.
- And… it works!
- Heat a splash of oil in a fry pan and three at a time cook for 3-4 min over medium heat until golden brown on the bottom
- Using that pre-heated tray in your oven, spray it with cooking spray and flip the burgers onto it (the uncooked side will be face down)
- Close the oven and cook for 10-12 min or until they look ready good to go
- In the meanwhile prepare the special sauce by simply mixing the {mayo, lemon, feta} and grab your toppings. If you are using Schar bread place them in the oven too.
The Finished Product!