Gluten-Free Dairy-Free Vegan Burger Recipe

Quick Veggie & Mushroom Burgers
Recipes…
Gluten-Free Dairy-Free Vegan

I used to buy frozen packaged veggie burgers,
but I’m suspicious of all packaged products.
They all appear to contain ingredients we would
not normally use in our kitchen.

The main reason for using this quick easy recipe
is they taste out of this world. You never need a
different burger recipe. You can dress this up with a
sprinkle of any number of seasonings or toppings
to your preference. Leave out whatever you don’t like.

It is too easy to make these and keep them in the freezer.
I keep them wrapped inside a container in the freezer.
They keep for up to 3 months frozen.

You can make it a cheeseburger, add ketchup,
mustard, BBQ Sauce, mayo or Thousand Island
dressing.

Put it on a fresh microwave bun in a minute!

You can of course make EASY condiments from
the recipes here.   KETCHUP, MAYONNAISE, AND
BBQ SAUCE RECIPES

To reheat from the freezer, Pop it in the toaster oven
or microwave. Serve on your homemade gluten-free
toasted flax bread sandwich or gluten-free rolls
or buns stored in a container in the freezer.

VEGGIE BURGER Ingredients

3 tablespoons olive oil
1 1/2 cups any mushrooms, roughly chopped (combination of
cremini, shiitake and portobello)
Or another 1-1/2 cups walnuts chopped in food processor.
(Depending on your desired texture)      

1 large egg beaten  or substitute egg with flaxseed egg or chia egg.

2/3 cup rolled oats
3/4 cup breadcrumbs or crumbled bread
(dry enough to form batter into patties)

Optional: Add One Or More Vegetables
(to your preferred taste)
chopped in a food processor:

1/2 cup chopped celery
Or leftover cooked: 
2 carrots cooked to fork tender
1 cup string beans chopped
1/2 cup peas
1/2 finely chopped or roasted red pepper

Optional: Season with
1 or more cloves of minced garlic
Pinch of cayenne, or cumin, 
1 tablespoon of chopped fresh parsley
or a teaspoon of dried parsley flakes
1/4 tsp. your favorite dried seasoning(s)
such as basil, coriander, dillweed, ginger,
etc. salt and black pepper

How to Make It
Heat 1 tablespoon olive oil in large saucepan.
Sauté the mushrooms or walnuts, and minced garlic over
medium heat for about 10 minutes, or until the liquid boils
off and the mushrooms begin to sauté or the walnuts
become tender.

In a large bowl, add the mushroom (or walnut) mixture
to the oats, breadcrumbs, eggs, parsley, seasoning, salt
and pepper. Mix well.

Provide a bit of a hearty flavor with oregano, chili powder
and pinch of cayenne pepper to pack a bit of a kick.

Feel free to omit the chili powder and cayenne if you prefer
a milder veggie burger, or, experiment with adding a few
other homemade tasty sauces and spices: a bit of barbecue
sauce, a touch of liquid smoke or some vegetarian
Worcestershire sauce.

Note: that these burgers are vegetarian, but since they do
call for an egg as a binder, they are not vegan unless you
use egg substitute  or substitute flaxseed egg or chia egg.

Allow to sit for 15 minutes to develop the flavors.

Shape into patties.
Heat 2 tablespoons olive oil in large non-stick skillet over
medium heat. Fry the patties, cooking about 5 minutes on
each side, or until golden brown.

Serve with your favorite burger toppings.

Mushroom Veggie Burger

3 tablespoons olive oil
1 1/2 cups mushrooms, roughly chopped
(combination of cremini, shiitake and portobello)
1 or more cloves minced garlic to your preferred taste
1 large egg beaten
1/2 tsp. salt
1/2 tbs. dried basil  or chopped parsley
1/4 tsp. coriander or tsp. oregano

2/3 cup rolled oats or almond flour
3/4 cup breadcrumbs
(dry enough to form batter into patties)

1 teaspoon your favorite dried seasoning
such as basil, cumin, corriander,etc.

Optional:
Pinch of cayenne
1 tablespoon chopped fresh parsley
or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

How to Make It
Heat 1 tablespoon olive oil in large saucepan.
Saute the mushrooms, onions and garlic over medium heat

for about 10 minutes, or until the liquid boils off and the

mushrooms begin to saute.

In a large bowl, add the mushroom mixture to the oats,

breadcrumbs, eggs, parsley, seasoning, salt and pepper.

Mix well.
Provide a bit of a hearty flavor with oregano, chili powder

and pinch of cayenne pepper to pack a bit of a kick.

Feel free to omit the chili powder and cayenne if you prefer
a milder veggie burger, or, experiment with adding a few other
tasty sauces and spices: a bit of barbecue sauce, a touch of
liquid smoke or some vegetarian Worchestershire sauce.

Note that these burgers are vegetarian, but since they do call
for an egg as a binder, they are not vegan.

Allow to sit for 15 minutes to develop the flavors.

Shape into patties.
Heat 2 tablespoons olive oil in large non-stick skillet over
medium heat. Fry the patties, cooking about 5 minutes
on each side, or until golden brown.

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