The Perfect Veggie Burger
YEILD: approx 24 small or 12 large burgers | Time: 1 hour
1 ½ c. Millet (soaked overnight & rinsed)
½ c. quinoa (soaked overnight & rinsed)
2-3 Red-skinned or (1)Xtra-Lg Sweet potato (peeled & chopped) - approx 2-3 cups
1 c. cauliflower (evenly chopped)
4 c. vegetable broth or water (or combination)
½ med Red onion (finely chopped)
2 cloves garlic (finely chopped)
3 Tbsp Coconut Oil
2 Lg Carrots (peeled/finely shredded)
2 tsp ACV
2 tsp sea salt
½ tsp dried dill weed
Black pepper/Cayenne pepper to taste
Combine millet, quinoa, potatoes, cauliflower and broth in a large pot and bring to a boil. Lower heat and simmer 20-30 minutes until all ingredients are soft and broth is absorbed into millet and quinoa resembling a mashed potato like texture.
In the meantime, sauté the red onion & garlic in coconut oil until translucent.
Turn heat off millet/quinoa mixture and add the sauté onions & garlic, stirring to combine. Dissolve arrowroot in apple cider vinegar and add to the pot as well as remaining ingredients. Mash well with a large fork or potato masher, creating a smooth texture for the burgers.
Preheat oven to 350 degrees.
Form burgers using approximately ¼ cup (for small) or 1/2 cup (for large) of mixture from the batch. Using your hands - form into burgers and place each on a pizza stone or other baking tray.
Bake 10-15 min (depending on size of burger), until top layer is slightly crispy and firm. Flip and bake an additional 10-15 min to gently crisp the other side.
Let the burgers cool before eating. Serve on a salad or in a lettuce wrap and top with our Basil Balsamic Dressing!
These can be put in the freezer and reheated later by placing in a sauté pan and warming in olive or coconut oil.