• 1 cup soaked pumpkin seeds
  • 1/2 cup raw hemp seeds
  • 3 tbsp. ground flax {or 1 egg}
  • 1/4 cup shredded beet
  • 1 medium zucchini
  • 1/2 small red bell pepper
  • 1/2 cup quinoa flakes
  • {paleo choice shredded coconut}
  • 4 garlic cloves
  • 1/4 tsp of garlic powder
  • 1 1/2 tsp Italian spices
  • handful chives
  • 2 1/2 tsp pink Himalayan sea salt
  • 3 tbsp. ghee {vegan use olive oil}
  • ground pepper to taste

Yep, that’s right; can you believe this veggie burger is bean, nut, soy, grain, egg, dairy and gluten free 😯 ?  You might be asking, what else is left? Don’t worry, this veggie burger didn’t go rogue on us. In fact, it just “got” more flavor!

Is it just me or when visiting family on those sacred summer traditions called vacation, all you want to do is eat?  Thank goodness we canoed and took long brisk walks in the {creepy} woods! Where was I….oh yes, lost in the woods with slimy creepy things with long legs!   😳 EEEEEKKKKK!!!

This Florida girl can handle the roaches with a shoe {I admit I have precise aim} but flying bats and web dropping long legged things sorta- kinda mess with my head!  BREATHE…I got this.

As I found myself {where it is safe from all creepy flying & crawling things} in the kitchen rummaging through the cabinets trying to find cookie sheets and muffin tins to get my cooking on, Ellen, my sister-in-law (a creative cook♥} was concocting a “verrry interrresting” recipe.  Sure, now I am forever haunted by count Dracula himself after hearing all those bat stories by the camp fire 😈 .

Anyway, after Ellen threw together some ingredients to make veggie burgers for her son’s girlfriend, Savannah, I just had to share with you how easy and delicious a veggie burger can be!!!  I have never been a fan of those poor excuses for a burger but my taste buds marveled at such a feat that it could be done! Not to mention, Savannah claimed it was the “Best” veggie burger ever! I for one will take her word because she is a seasoned vegetarian and a girl after my own heart who loves to cook and eat clean delicious foods!

VeggieBurger1

 

Just in case you were wondering why we don’t get on the big V- burger bandwagon is they are usually so carbed-out, beaned up and soyed down with ingredients that are not always the best for us.  What I mean is, rice is ok in moderation {due to the phytic acid that robs the body of nutrients and the natural occurring arsenic}, unless you have a sensitivity to it but if you’re gluten free it is easy to over do this grain.

As for the beans, it is the number one food we see patients have high sensitivities to.  Beans have nutritious value but are hard to digest in general and if one is compromised, like so many we see, beans should not be a staple in the diet.  The joy of soy is a long story and can wreak havoc on the body from the thyroid to hormones.  Yours truly had fertility problems due to Mr. Soy!

Ok enough bad news, I like to look on the brighter side and tell you of this veggie burger recipe that I am proud of and happy to serve you!  Of course, I had to put my own little spin on it. I added beets, instead of mushrooms {too much fungus for me}, pumpkin and hemp seeds for more protein and I used ghee {clarified butter non-dairy} instead of olive oil.

Now for all my meat lover friends, do not fret because this is a very satisfying burger but not the same taste as a traditional beef between the bun kind of experience. I promise you will be pleasantly surprised at the flavor and the way you feel after eating it! Meat can take more time to digest compared to plant based ingredients.  Enjoy every last bite!

Best Veggie Burger (paleo, bean, nut, soy, grain, egg & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8

Ingredients
  • 1 cup soaked pumpkin seeds
  • ½ cup raw hemp seeds
  • 3 tbsp. ground flax {or 1 egg}
  • ¼ cup shredded beet
  • 1 medium zucchini
  • ½ small red bell pepper
  • ½ cup quinoa flakes {paleo choice shredded coconut}
  • 4 garlic cloves
  • ¼ tsp of garlic powder
  • 1½ tsp Italian spices
  • handful chives
  • 2½ tsp pink Himalayan sea salt
  • 3 tbsp. ghee {vegan choice olive oil}
  • ground pepper to taste

Instructions
  1. In a food processor, blend pumpkin and hemp seeds with all the ingredients except the spices.
  2. Mixture should be moist and easy to form burgers.
  3. Add all spices, mix and taste mixture adding extra sea salt or pepper if needed.
  4. In a 350 oven bake for 25-30 minutes.
  5. It is helpful but not necessary to flip burger half way through baking.
  6. Top with your favorite condiments avocado, roasted peppers, hummus, or just olive oil and enjoy!

Notes
Keep in mind that using the quinoa flakes helps pack the 12 grams of protein on this burger. Although quinoa is a seed, some paleo experts do not approve it. We like to use it in moderation like other gluten free grains. Also, I have added more beets and it tastes great but only if you like them would I suggest this. Ghee is one of my favorite ways to give food a buttery flavor with out the dairy and it is safe in high temperature baking or frying. If you are vegan, any plant based oil like avocado will work. I added dill to hummus and spread it over the burger for a yummy experience. Please use organic where you can.

With a Spoonful of Health,

Dawn-Signature

 

 

 

 

P.S.  To learn more about soaking nuts & seeds as well as the health benefits read this