{"id":953,"date":"2018-02-23T17:03:35","date_gmt":"2018-02-23T22:03:35","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=953"},"modified":"2022-08-29T07:20:31","modified_gmt":"2022-08-29T11:20:31","slug":"gluten-free-dairy-free-vegan-burger-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-dairy-free-vegan-burger-recipe\/","title":{"rendered":"Gluten-Free Dairy-Free Vegan Burger Recipe"},"content":{"rendered":"

Quick Veggie & Mushroom Burgers
\nRecipes…
\nGluten-Free Dairy-Free Vegan<\/span><\/strong><\/span><\/p>\n

I used to buy frozen packaged veggie burgers,
\nbut I’m suspicious of all packaged products.
\nThey all appear to contain ingredients we would
\nnot normally use in our kitchen.<\/p>\n

<\/span><\/p>\n

The main reason for using this quick easy recipe<\/span>
\nis they taste out of this world. You never need a<\/span>
\ndifferent burger recipe. You can dress this up with a<\/span>
\nsprinkle of any number of seasonings or toppings
\nto your preference. Leave out whatever you don’t like.<\/p>\n

<\/span><\/p>\n

It is too easy to make these and keep them in the freezer.<\/span>
\nI keep them wrapped inside a container in the freezer.<\/span>
\nThey keep for up to 3 months frozen.<\/span><\/p>\n

 <\/p>\n

You can make it a cheeseburger, add ketchup,<\/span><\/strong>
\nmustard, BBQ Sauce, mayo or Thousand Island
\ndressing.<\/span><\/strong>
\n
\nPut it on a fresh microwave<\/a><\/span>\u00a0bun in a minute!<\/strong><\/span><\/p>\n


\nYou can of course make EASY condiments from
\nthe <\/strong><\/span>recipes<\/strong> here.<\/a><\/strong> \u00a0\u00a0KETCHUP, MAYONNAISE, AND<\/strong>
\nBBQ SAUCE RECIPES<\/strong><\/span><\/p>\n


\nTo reheat from the freezer, Pop it in the toaster oven
\nor <\/span>microwave. Serve on your homemade gluten-<\/span>free
\ntoasted flax bread sandwich or gluten-<\/a><\/span><\/span>free rolls<\/a><\/span>
\nor buns stored in a container in the freezer.<\/span><\/strong><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

VEGGIE BURGER Ingredients<\/strong><\/span><\/p>\n

3 tablespoons olive oil<\/span>
\n1 1\/2 cups any mushrooms, roughly chopped (combination of <\/span>
\ncremini, shiitake and portobello)<\/span>
\nOr another 1-1\/2 cups walnuts chopped in food processor.
\n(Depending on your desired texture)\u00a0 \u00a0 \u00a0\u00a0<\/span><\/p>\n

1 large egg beaten\u00a0 or substitute egg<\/a> with flaxseed egg or chia egg<\/span>.
\n<\/span><\/span><\/p>\n

2\/3 cup rolled oats <\/span>
\n3\/4 cup breadcrumbs or crumbled bread<\/span>
\n(dry enough to form batter into patties)<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

Optional: Add One Or More Vegetables
\n(to your preferred taste)<\/em>
\n<\/strong><\/span>chopped in a food processor<\/strong>:<\/span><\/p>\n

1\/2 cup chopped celery
\nOr leftover cooked:\u00a0<\/span>
\n2 carrots cooked to fork tender<\/span>
\n1 cup string beans chopped<\/span>
\n1\/2 cup peas<\/span>
\n1\/2 finely chopped or roasted red pepper<\/span><\/p>\n

 <\/p>\n

Optional: Season with
\n1 or more cloves of minced garlic<\/strong><\/span>
\nPinch of cayenne, or cumin,\u00a0<\/span>
\n1 tablespoon of chopped fresh parsley<\/span>
\n or a teaspoon of dried parsley flakes
\n1\/4 tsp. your favorite dried seasoning(s)
\nsuch as basil, coriander, dillweed, ginger,
\netc. <\/span>salt and <\/span>black pepper
\n<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

How to Make It<\/span><\/strong>
\nHeat 1 tablespoon olive oil in large saucepan.<\/span>
\nSaut\u00e9 the mushrooms or walnuts, and minced garlic over
\nmedium <\/span>heat for about 10 minutes, or until the liquid boils
\noff and <\/span>the mushrooms begin to saut\u00e9 or the walnuts
\nbecome tender.<\/span><\/p>\n

In a large bowl, add the mushroom (or walnut) mixture
\nto the oats, <\/span>breadcrumbs, eggs, parsley, seasoning, salt
\nand pepper. <\/span>Mix well.<\/span><\/p>\n

 <\/p>\n

\"\"
\n
\nProvide a bit of a hearty flavor with oregano, chili powder <\/span>
\nand pinch of cayenne pepper to pack a bit of a kick.<\/span><\/p>\n

Feel free to omit the chili powder and cayenne if you prefer
\na milder veggie burger, or, experiment with adding a few
\nother homemade tasty sauces and spices<\/a><\/span>: a bit of barbecue <\/span>
\nsauce, a touch of liquid smoke or some vegetarian <\/span>
\nWorcestershire sauce.<\/span><\/p>\n

Note:<\/strong> that these burgers are<\/span> vegetarian, but since they do
\ncall for an egg as a binder, <\/span>they are not vegan unless you
\nuse egg substitute<\/a> \u00a0or substitute flaxseed egg or chia egg<\/span>.
\n<\/span><\/span><\/p>\n

 <\/p>\n

Allow to sit for 15 minutes to develop the flavors.<\/span><\/p>\n

Shape into patties.<\/span>
\nHeat 2 tablespoons olive oil in large non-stick skillet over <\/span>
\nmedium heat. Fry the patties, cooking about 5 minutes on <\/span>
\neach side, or until golden brown.<\/span><\/p>\n

Serve with your favorite burger toppings.<\/span><\/p>\n

 <\/p>\n

Mushroom Veggie Burger<\/span><\/strong><\/p>\n

3 tablespoons olive oil<\/span>
\n1 1\/2 cups mushrooms, roughly chopped
\n(combination of cremini, shiitake and portobello)<\/span>
\n1 or more cloves minced garlic to your preferred taste<\/span>
\n1 large egg beaten
\n1\/2 tsp. salt
\n1\/2 tbs. dried basil\u00a0 or chopped parsley
\n1\/4 tsp. coriander or tsp. oregano<\/span><\/p>\n

2\/3 cup rolled oats or almond flour<\/span>
\n3\/4 cup breadcrumbs<\/span>
\n(dry enough to form batter into patties)<\/span><\/p>\n

1 teaspoon your favorite dried seasoning<\/span>
\nsuch as basil, cumin, corriander,etc.<\/span><\/p>\n

Optional:<\/span>
\nPinch of cayenne<\/span>
\n1 tablespoon chopped fresh parsley <\/span>
\nor 1 teaspoon dried parsley flakes<\/span>
\n1\/2 teaspoon salt<\/span>
\n1\/4 teaspoon black pepper<\/span><\/p>\n

How to Make It<\/span>
\nHeat 1 tablespoon olive oil in large saucepan.<\/span>
\nSaute the mushrooms, onions and garlic over medium heat <\/span><\/p>\n

for about 10 minutes, or until the liquid boils off and the <\/span><\/p>\n

mushrooms begin to saute.<\/span><\/p>\n

In a large bowl, add the mushroom mixture to the oats, <\/span><\/p>\n

breadcrumbs, eggs, parsley, seasoning, salt and pepper.<\/span><\/p>\n

Mix well.<\/span>
\nProvide a bit of a hearty flavor with oregano, chili powder <\/span><\/p>\n

and pinch of cayenne pepper to pack a bit of a kick.<\/span><\/p>\n

Feel free to omit the chili powder and cayenne if you prefer <\/span>
\na milder veggie burger, or, experiment with adding a few other <\/span>
\ntasty sauces and spices: a bit of barbecue sauce, a touch of <\/span>
\nliquid smoke or some vegetarian Worchestershire sauce. <\/span>
\n
\nNote that these burgers are vegetarian, but since they do call <\/span>
\nfor an egg as a binder, they are not vegan.<\/span><\/p>\n

Allow to sit for 15 minutes to develop the flavors.<\/span><\/p>\n

Shape into patties.<\/span>
\nHeat 2 tablespoons olive oil in large non-stick skillet over <\/span>
\nmedium heat. Fry the patties, cooking about 5 minutes <\/span>
\non each side, or until golden brown.<\/span><\/p>\n

\"\"<\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++<\/strong>
\n\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":2039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,75,45,74,32,123,247],"tags":[23,246,46,24,79,82,144,44,249],"class_list":["post-953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-dinner","category-gluten-free","category-kosher-pareve","category-lunch","category-tips","category-vegan","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-healthy","tag-kosher-pareve","tag-pareve","tag-recipe","tag-vegetarian","tag-veggie-burger"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=953"}],"version-history":[{"count":31,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/953\/revisions"}],"predecessor-version":[{"id":7705,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/953\/revisions\/7705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2039"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}