Hamburgers, buns, ketchup and mustard are summer staples, but for those who want to skip the meat, gluten, and traditional condiments, here are a few flavorful alternatives packed with farm fresh ingredients.
Mushroom and Zucchini Burgers
These burgers are grain free, vegetarian and paleo-friendly. Serve in a lettuce wrap with bruschetta jam, or on their own with a side salad. Double the batch and freeze some for later. To warm, simply defrost patties and fry in a little oil over medium high heat for 2-3 minutes per side.
Ingredients:
2 zucchini squash, grated
10 ounces mushrooms, finely chopped
½ cup almond flour
2 eggs
2 cloves garlic, minced
1 teaspoon fresh thyme
Red pepper flakes (optional for additional spiciness)
Spread grated zucchini and chopped mushrooms on a large cookie sheet. Sprinkle with salt and let sit for about 15 minutes to disgorge excess moisture from the vegetables. Gently squeeze remaining moisture from mushrooms and zucchini, discarding liquid.
Preheat oven to 350. Line a large cookie sheet with parchment paper.
In a large mixing bowl, beat two eggs. Mix in almond flour, minced garlic, thyme, black pepper and red pepper flakes, if using. Add mushrooms and zucchini and stir to combine.
Using a half cup measuring cup, scoop batter onto the lined cookie sheet and gently form patties with your hands. Bake for 10 to 15 on one side, then carefully flip the patties and bake for 10 to 15 minutes on the other side. Burgers will take on a golden brown color as the egg sets up. Let cool before serving.
Makes 6 burgers.
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Bruschetta Jam
Ingredients:
3 pounds tomatoes, chopped
1 tablespoon plus 1 teaspoon sugar
2 tablespoons balsamic vinegar
Pinch of salt
2 cloves garlic minced
2 tablespoons fresh basil, chopped
In a non-reactive sauce pan, combine tomatoes, sugar, balsamic vinegar, and salt. Bring to a boil, then adjust the heat to simmer for 30 minutes, stirring occasionally. Add garlic and basil and simmer for 30 additional minutes, or until mixture thickens. Allow to cool, and transfer to a sealed container. Jam will keep in refrigerator for 2 weeks.
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Black Bean and Roasted Root Burgers
These vegan burgers are packed with flavor and texture. The natural sweetness of carrots and sweet potato are enhanced by roasting, and the chipotle pepper in adobo sauce adds a spicy kick. Top with cilantro pesto. Consider serving as sliders on zucchini “buns”: simply slice a large zucchini in ¼ inch rounds, toss with olive oil, salt and pepper, and roast or grill.
Ingredients:
1 large sweet potato, peeled and diced
2 large carrots, diced
Olive oil, salt and pepper
2 cups cooked black beans, drained
1 cup cooked rice
½-1 chipotle pepper in adobo plus 1 tablespoon adobo sauce
½ red onion, finely chopped
½ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon ground flax seed, soaked in 3 tablespoons water for at least 15 minutes
Up to ½ cup gluten free flour, such as oat, chickpea, or tapioca flour
Preheat oven to 450. Toss diced sweet potato and carrots with olive oil, salt and pepper. Spread in an even layer on a cookie sheet and roast for about 20 minutes, stirring once for even browning. Let cool and softly mash with a fork into small chunks.
In a food processor, pulse chipotle pepper and adobo sauce a few times, then add beans and rice. Pulse to blend, but do not puree.
In a large bowl, combine red onion, cilantro, garlic, cumin, salt and pepper. Add roasted sweet potatoes and carrots, black beans and rice, and ground flax seed mixture. Stir to combine. Refrigerate mixture for several hours.
If the mixture is sticky to the touch, add gluten free flour of choice, several tablespoons at a time, to the mixture to absorb moisture. The mixture should not be so sticky that it coats your hands when you form patties.
Heat oil in a large frying pan over medium high heat. Scoop ½ cup of mixture at a time to form patties, or ¼ cup to form slider patties. Working in small batches, fry the patties for 2-3 minutes per side, until a brown crunchy crust forms. Serve warm.
Makes 8 burgers, or 16 sliders
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Cilantro Pesto
Ingredients:
½ cup pepitas, toasted
1 cup cilantro, leaves and stems
2 cloves garlic
½ teaspoon salt
1 teaspoon lime juice
2 tablespoons olive oil
Combine pepitas, cilantro, garlic, salt and lime juice in food processor and pulse until coarsely chopped. Slowly drizzle in olive oil as you continue to pulse to desired consistency. Store in refrigerator for up to a week.
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