Just because you don’t eat meat doesn’t mean you can’t enjoy a burger. Here is a vegan dish that carries a whole lot of spice!
Just because you don’t eat meat doesn’t mean you can’t enjoy a burger. Unfortunately lots of store-bought veggie burgers contains gluten. Here is a vegan dish that carries a whole lot of spice!
In episode 11 of Gluten Free Tasty, host Phoebe Lapine demonstrates how to make some curried veggie burgers with all the taste and none of the gluten. These veggie patties are loaded with an assortment of vegetables ranging from chickpeas to zucchini and quinoa. This a great recipe for summer cookouts with the family especially if your family members are vegan and prefer to not eat gluten.
- Olive oil
- 1 small onion, diced
- 2 clove garlic, minced
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 1 medium zucchini, coarsely grated or julienned
- Sea salt
- One 15-ounce can chickpeas, rinsed and drained
- One 15-ounce can lentils, rinsed and drained
- 2 tablespoons Dijon mustard
- 1 tablespoon lime juice
- ¼ cup fresh cilantro leaves
- 1 cup cooked quinoa
InstructionsPreheat the oven to 400 degrees Fahrenheit. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame. Saute the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and ½ teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and ½ teaspoon salt until coarsely pureed. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping ½ cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns. Serves 4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Today, I'm gonna be showing you how to
make a great vegetarian alternative to
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Hi there, and welcome to Gluten-Free
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Today, I'm going to show you how to make
some delicious Curried Veggie Burgers.
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Just a couple of tablespoons of olive oil.
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And then this is just one medium red
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The problem with a lot of store-bought
veggie burgers is
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that they're actually made of wheat,
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And that's no good for those of us who are
looking to eat a little bit less meat and
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also keep to our gluten-free diet.
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So my onions are nice and translucent,
just starting to brown,
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and so I'm gonna add in my squash.
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And you can use zucchini for this too, and
that's gonna kinda melt away inside
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the burgers and create, you know, just a
really nutritious patty.
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I have here some curry powder with a
little salt and
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turmeric, and then just a little bit of
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Whenever you're adding spices to a dish,
it's great to do so
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before there's any liquid in the pan so
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you can get them in contact with the
surface area and toast them up.
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And that's really gonna invigorate their
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So, we're just sauteing this for a couple
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And we just want the squash to cook
through, so it's soft.
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So this is basically gonna be the flavor
profile of my burgers.
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But now I'm gonna get to the meat.
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So I have my lentils, my chickpeas, and a
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To give it that nice beautiful brightness.
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[NOISE] You want just a nice coarse puree.
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You don't want it totally smooth.
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And so a last couple of flavor things.
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A little lime juice, and a little bit of
Dijon mustard which is
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also going to act as a binder and hold our
whole burger together.
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[NOISE] So now, I'm just going to mix all
of my fillings together.
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We've got our curried squash mixture.
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And then we've got our quinoa, which I
didn't puree in here,
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because you kind of want it to hold that
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And that's going to give the patties some
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And then I have my lentil chickpeas.
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Mix it all together, love the yellow color
of that squash.
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So depending on how many people you're
making this for,
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you want about you know, three or four
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I like to make these nice and thin so
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that they cook up and get a bit firm and
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The key to having these burgers hold
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not fall apart in the pan is that I'm
gonna pop the in the fridge and
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just let them hang out for about ten
minutes to let the whole thing solidify.
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So I'm just gonna get my pan really hot so
I can get a good sear on my burgers.
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Now, just about a tablespoon of oil in
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You don't want too much.
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One pattie down at a time.
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That's a good sizzle sound.
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Just what you want.
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Just gonna do three at a time.
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[SOUND] These are looking like they're
nicely browned on one side, so
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I'm just gonna give them a flip.
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You can push them down a little bit.
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[SOUND] All right.
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That's a nice, beautiful color on there.
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Just like a real burger,
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you wanna make sure they get that
caramelization on the top.
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Alright lets get these off and onto our
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They're still a little bit soft so you
just want to be kind of gentle with them.
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Now I'm just gonna pop these into the oven
for about ten minutes or
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so, just until they're nice and kind of
crisp all over.
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I am going to dig into one of these
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And if, you know,
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you have a gluten-free bun of choice, feel
free to eat it on that.
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But I think they're so flavorful.
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I'll just serve them on a nice piece of
lettuce, maybe with some slaw on top,
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some sort of yummy condiment or just
plain, like right now.
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All right, mm.
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which is important whenever you're doing
something without meat.
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I love it.
The chickpeas are still partially left
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intact, so you get all that nice texture.
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And it's just, you know, a super delicious
Gluten-free Curry Veggie Burger.
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If you like the recipe you saw today.
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You can find more at feedmephoebe.com.
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Thanks for watching us here on
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I'm Phoebe Lapine, and I will see you next
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