Who doesn’t love a good plant based vegan veggie burger? This veggie burger is a bit different than a standard burger because of being cooked into a loaf. The reason we chose to make it this way is because we always struggle to find a gluten free, vegan burger bun that doesn’t taste like sawdust and holds together when you eat it. We end up eating our veggie burgers on bread. Well, I know you all know where I am going with this. A round burger on square bread leaves many bites with only bread and no burger. By making this burger recipe in a bread loaf pan, you have a burger that is the same shape as your bread and has the added benefit of being able to slice your burger to your preferred thickness. We use our Gluten Free Bread recipe with these veggie burgers.
1/2 cup (84g) buckwheat groats, soaked in water for at least 6 hours
1/2 cup (90g) quinoa, soaked in water for at least 6 hours
1 onion, diced
8 ounces (226g) sliced mushrooms
3 cloves garlic
1 cup (89g) shredded carrots
1 - 14 ounce (396g) can kidney beans, drained and rinsed
1/2 cup (67g) shelled sunflower seeds
1/4 cup (33g) flax meal
1/4 cup (37g) psyllium husk powder
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
2 teaspoons onion powder
1 teaspoon cumin
2 teaspoon smoked paprika
1 tablespoon mustard
2 tsp braggs liquid aminos
- At least 6 hours before starting the recipe, soak buckwheat groats and quinoa. Drain and lightly rinse them right before using.
- Preheat oven to 350°.
- Sauté onions and mushrooms until all of the moisture is cooked out, about 5 minutes adding the garlic during the last couple minutes of cooking.
- Add all of the ingredients to a food processor and blend just until mixture is uniform but not so far that it is pasty.
- Let mixture sit for 15 minutes.
- Pour mixture into a silicone bread pan or a bread pan lined with parchment and smooth the top.
- Second Option: If you want regular round burgers, shape into burger patties and place on a parchment lined baking sheet.
- Bake for 1 hour. (If making round burgers bake for 15 minutes on each side).
- Once baked let cool for 10 minutes before removing from the pan.
- Let cool for another 20 minutes. This gives the loaf time to set up more firm. If is even better if you make this the day before and let it cool completely in the fridge. It will be much more firm.
- Slice the desired thickness of your burger. Optional: Fry both sides for a few minutes either on a well seasoned cast iron skillet, a non-stick pan or on the grill .
- Loaf will keep in the fridge for up to a week.
- You can also slice off the desired amount for one meal and freeze the remaining portion for another meal.