I used my Gluten Free Bread Rolls recipe and create larger rolls for burger buns. Or use store-bought gluten free burger buns.
Veggie Patties
3 cups fresh spinach or swiss chard leaves
2 large celery stalks, trimmed
⅓ cup fresh rosemary sprigs
⅓ cup fresh parsley
1 cup canned chickpeas
Half of 1 avocado, flesh removed
1 small tomato
1 small purple onion, peeled and halved
2 cloves garlic, peeled
1 tsp ground turmeric
½ tsp ground cumin
½ tsp ground paprika
Salt and pepper, to taste
¾ cup gluten free all purpose flour
1-2 Tbsp coconut oil, for frying
Filling
Fresh curly kale leaves
Tomatoes, sliced
Cheese, vegan if preferred
Purple onion, peeled sliced
Avocado, smashed
Tomato sauce
Method
Burger Buns
Follow my recipe for these gluten free bread rolls. I made the rolls a little larger for burger buns. Or use store-bought burger buns or make your own recipe!
Veggie Patties
In a high-speed food processor, add spinach (or swiss chard) leaves, celery, rosemary and parsley. Blend on high until all greens are completely chopped and broken up.
Pour greens into a large mixing bowl. Set aside.
To the processor, add chickpeas, avocado, tomato, onion, garlic, turmeric, cumin, paprika, salt and pepper. Blend on high until smooth but still a little chunky. The chickpeas should just be turning smooth.
Pour into chopped greens and mix until well combined.
Add flour and mix to combine well. The mixture should thicken a little after adding the flour.
In a large fry pan, melt coconut oil over med-high heat.
Pick up a small handful of the patty mixture and form into large burger patties or match the patty size to the size of your burger buns.
Place in pan and fry patties on each side for 2-3 minutes, over med-high heat, or until golden and cooked through.
Repeat with remaining mixture and add an extra 1 tablespoon oil if needed. You may need to make them in batches depending on the size of your fry pan.
Slice burger buns and prepare desired fillings.
Place your fillings into your buns, top with a veggie patty and close the bun.
Serve either with a side of fries or a fresh salad and enjoy!
Notes
Store any leftovers in an airtight container, refrigerated, for 2-3 days. When forming the mixture into patties, ensure the patties hold their shape, if they’re still breaking apart, add a little more flour (1 tablespoon at a time) until they they hold their shape.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/garden-veggie-burgers/