Sunday, June 3, 2012

Gluten-free burger

I'm experimenting with gluten-free recipes because I'd like to go gluten-free for a few weeks. We shall see.


From what I've been reading this weekend... gluten is EVERYwhere. It's on our cutting board and in our utensils. It's in the shared containers of, say, peanut butter - from when my husband double-dips his knife from spreading the PB on his bread. It's on the countertops and refrigerator doors. It's in shampoos, soaps, and other things that I hadn't even thought about. So, this will be quite the endeavor!

Here's a new gluten-free burger recipe that is quite delicious. I cut it on top of a salad and Tyler enjoyed his with a large potato bun.


1/3 c lentils
1/3 c quinoa
2 1/4 c water

1/3 c chia gel (this is really just 1/3 c water + 1 t chia seeds. Mix and let sit up to 12 hours)

Up to 1 c dal flour (or flour of your choice)
1/2 c nutritional yeast 
1/3 c corn
1/2-3/4 c minced carrot (food processor works well) 
1/2 c finely-diced kale 
1 T garlic
1 t onion 
1 T basil
1 T rosemary 
1/4 t cayenne
1-2 T soy sauce 


Mix rice blend, lentils, quinoa and 2.25 c water. Overcook for 35 minutes until easily squishable. 

Now, add 1/3 c chia gel. Mix together. Let cool and squish some more. 

Just add your remaining ingredients and squish together. 

Don't worry, this batter is STICKY. I mean, it's the stickiest batter I've worked with in a long time. But I fried it in quite a bit of olive oil (because this batter has zero fat added). This keeps it from sticking to your cast iron skillet and makes them quite yummy. Don't cook too quickly, so don't put your oil on too high. 

Cook until crispy!

** Most veggie burger recipes can be made gluten-free by using whole grains like brown/red/black rices and flax instead of eggs. Use a gluten-free flour in place of any wheat flour. If using oats, you'll need them to say specifically 'gluten-free' on the package. **

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