Summer grilling season will be here in no time! These hearty veggie burgers will hold up to the grill and satisfy even manly appetites. Load them up with heirloom tomato slices, artisan pickles, butter lettuce, and high-quality condiments. Shown on Udi’s gluten-free hamburger buns (which include egg whites).
I confess that there was some reverse-engineering happening here, as I frequently get the veggie burger at The Station Tavern. Their veggie burgers are gluten-free and vegan and so yummy. This is inspired by their burger.
Makes 8 3-1/2″ patties
4 oz (115 g) cremini mushrooms
1/2 small red onion (65 g)
1 large or 2 small scallions
1 T. (15 ml) good quality extra-virgin olive oil
1/4 t. (0.5 g) red pepper flakes
1 t. (2 g) cumin
3 T. (18 g) ground flax seeds
2 T. (30 ml) Bragg’s liquid aminos or gluten-free tamari
2 15-oz. cans cooked chickpeas (850 g total)
1/4 C. (20 g) flat-leaf parsley
2 t. (2 g) onion powder
1 t. (1 g) garlic powder
Clean the mushrooms using a damp kitchen or paper towel. (Do not wash the mushrooms; like sponges, they soak up water and will make your burgers too wet.)
Peel the onion and cut into chunks.
Pulse the mushrooms with the onion and scallions in the food processor until finely chopped. (Or, if cutting by hand, finely slice the mushrooms and dice the onion and scallions finely.)
Heat the olive oil over medium-high heat in a large nonstick saute pan or cast-iron frying pan until it shimmers but doesn’t smoke. Swirl the pan to coat evenly with the oil. Saute the mushrooms and onion with the red pepper flakes and cumin for about 7-8 minutes until golden. Remove from the heat.
Put the ground flax seeds in a large bowl with the Bragg’s or tamari and stir to combine. Set aside.
Drain and rinse the chickpeas.
In the same food processor (no need to clean it), put half the chickpeas and pulse until fairly smooth. Add to the large bowl with the flax seed mixture and stir well.
Pulse the other half of the chickpeas with the parsley until roughly chopped. (If you do not have a food processor, you can use a fork or a potato masher to smash the chickpeas, and chop the parsley by hand.)
Add the mushroom-onion mixture along with the onion and garlic powders to the large bowl. Stir, mashing well, until the mixture is a thick paste that can be formed into patties.
Using egg rings if desired, shape the patties and place on a baking sheet lined with parchment or a silicone sheet. Refrigerate until ready to grill. While these do hold up well to grilling they are not as sturdy as meat-based burgers so be careful when turning them.
Cook them over a medium-hot grill for 5 minutes per side. Serve with toppings.
All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).