Continuing with the Spinach Artichoke and Cauliflower combinations. From Lasagna to Burger!
This burger has Great Northern Beans, artichokes, spinach, oats, cauliflower, carrots, spices. and the Awesome part of all is that these patties are Grillable! To make them sustain the grilling, either freeze them a bit or par-bake. Put some beautiful grill marks, add your favorite toppings and serve!
Most of the burgers on the blog can be grilled the same way. Mash the burger patty ingredients well, pack them through a cookie cutter. Freeze, or bake for half the time given and grill them on the grill. The key to a grill-able burger is a- less chopped ingredients. The chopped onions, greens etc cause the patty to not stick together as well. so process them or add finely minced ingredients. b- well mashed burger, so the beans are not chunky and lead to a crumbly burger. c- flax or chia eggs to bind, or flax/chia seeds to absorb the excess moisture. Grill away!
The beans get all mashed up, the cauliflower, carrots and cashews add texture and creamy flavor profile to the burger, the nutritional yeast makes it cheesy and the mustard just makes it awesome!
What are your current favorite veggie burgers!
More burgers form the blog.
This delectable monstrosity Lentil Cauliflower Burger with Chipotle Habanero Mayo and Baked Onion Rings. GF option
BBQ Lentil Veggie Burger with Mango Carrot Slaw
Roasted Butternut Burger with balsamic Caramelized onions and Sriracha mayo
Amaranth Black Bean Burger with Roasted Red Pepper Sauce.
For more burgers, sandwiches, salads and Memorial day ideas, see my Pinterest Board here.
The burger buns below are hot cereal Spelt Wheat buns with a pretzel wash, that will show up later on the blog. Try any of my other burger buns or Sandwich Breads. gluten-free options for buns as well.
Process the beans, onion, garlic, artichoke, spinach, oats. My new KitchenAid 3.5 Cup Food Chopper,
Process to bread most beans and oats
Process the cauliflower carrots and cashews and add to the bean mixture. Add the spices, oil, mustard.
Mix and mash and then pack them into 3.5 inch cookie cutter.
Freeze and then grill.
The one on the right is pre baked being grilled.
Top with favorite toppings and sauces.
Grill-able Veggie burgers!
Artichoke Spinach Cauliflower Bean Burgers
Allergen Information: Free of Dairy, egg, corn, soy. Can be made nut-free and gluten-free
Makes 6 to 7 patties 3.5 inch patties
2 Tbsp flax seed meal or Chia Seeds ( I used 1 Tbsp flax and 1 Tbsp chia)
1 tsp italian herb blend
3 options to cook the patties.
1. freeze and grill. Freeze patties for 15 minutes. Spray oil on the patties. The patties get well set when chilled. Grill frozen patties for 3 to 4 minutes each side.
2. Par-bake and grill. Bake the patties for 20 minutes at pre-heated 400 degree F. Grill the par-baked patties also for 3 to 4 minutes each side. Refrigerate until ready to grill, if grilling later.
I served these with Tahini sauce, cucumbers, sriracha and tomato. Some caramelized onions, spicy chipotle ranch/mayo sauce, vegan cheese slices, pickles, ketchup, mustard etc would work beautifully as well. For Chipotle Ranch, add chipotle pepper powder to taste to this ranch sauce.
For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.