The Perfect Veggie Burger
TIME: 1 HR | YIELD: APPROX 24 SMALL OR 12 LARGE BURGERS
INGREDIENTS:
1 1/2 cups millet, soaked overnight and rinsed
1/2 cup quinoa, soaked overnight and rinsed
2-3 red-skinned or 1 large sweet potato, peeled and chopped (approx 2-3 cups)
1 cup cauliflower, evenly chopped
4 cup vegetable broth or water (or combination)
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons coconut oil
2 large carrots, peeled and finely shredded
2 teaspoons apple cider vinegar
1 teaspoon arrowroot
2 teaspoons sea salt
1/2 teaspoon dried dill weed
Black pepper and/or cayenne pepper (to taste)
INSTRUCTIONS:
Combine millet, quinoa, potatoes, cauliflower, and broth in a large pot and bring to a boil.
Lower heat and simmer 20-30 minutes until all ingredients are soft and broth is absorbed into millet and quinoa resembling a mashed potato like texture.
In the meantime, sauté the red onion and garlic in coconut oil until translucent.
Turn heat off millet/quinoa mixture and add the sauté onions and garlic, stirring to combine. Dissolve arrowroot in apple cider vinegar and add to the pot as well as remaining ingredients.
Mash well with a large fork or potato masher, creating a smooth texture for the burgers.
Preheat oven to 350 degrees.
Form burgers using approximately 1/4 cup (for small) or 1/2 cup (for large) of mixture from the batch. Using your hands - form into burgers and place each on a pizza stone or other baking tray.
Bake 10-15 min (depending on size of burger), until top layer is slightly crispy and firm.
Flip and bake an additional 10-15 min to gently crisp the other side.
Let the burgers cool before eating.
Serve on a salad or in a lettuce wrap and top with our Basil Balsamic Dressing.
These can be put in the freezer and reheated later by placing in a sauté pan and warming in olive or coconut oil.
The Perfect Veggie Burger
INGREDIENTS
- 1 1/2 cups millet, soaked overnight and rinsed
- 1/2 cup quinoa, soaked overnight and rinsed
- 2-3 red-skinned or 1 large sweet potato, peeled and chopped (approx 2-3 cups)
- 1 cup cauliflower, evenly chopped
- 4 cup vegetable broth or water (or combination)
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons coconut oil
- 2 large carrots, peeled and finely shredded
- 2 teaspoons apple cider vinegar
- 1 teaspoon arrowroot
- 2 teaspoons sea salt
- 1/2 teaspoon dried dill weed
- Black pepper and/or cayenne pepper (to taste)
INSTRUCTIONS
- Combine millet, quinoa, potatoes, cauliflower, and broth in a large pot and bring to a boil.
- Lower heat and simmer 20-30 minutes until all ingredients are soft and broth is absorbed into millet and quinoa resembling a mashed potato like texture.
- In the meantime, sauté the red onion and garlic in coconut oil until translucent.
- Turn heat off millet/quinoa mixture and add the sauté onions and garlic, stirring to combine. Dissolve arrowroot in apple cider vinegar and add to the pot as well as remaining ingredients.
- Mash well with a large fork or potato masher, creating a smooth texture for the burgers.
- Preheat oven to 350 degrees.
- Form burgers using approximately 1/4 cup (for small) or 1/2 cup (for large) of mixture from the batch. Using your hands - form into burgers and place each on a pizza stone or other baking tray.
- Bake 10-15 min (depending on size of burger), until top layer is slightly crispy and firm.
- Flip and bake an additional 10-15 min to gently crisp the other side.
- Let the burgers cool before eating.
- Serve on a salad or in a lettuce wrap and top with our Basil Balsamic Dressing.
- These can be put in the freezer and reheated later by placing in a sauté pan and warming in olive or coconut oil.