This gluten-free, soy-free Bloodroot veggie burger is delicious and is a locally famous dish from Bloodroot restaurant in Bridgeport, CT.
Serves: 20
Prep time: 45 minutes
Cook time: 2 hours
Source: Bloodroot Restaurant
Ingredients
- 1 cup almonds (soaked overnight, rinsed and drained)
- 1 cup French lentils (small greenish/black) (soaked overnight, rinsed and drained)
- 1 cup basmati rice (soaked overnight, rinsed and drained)
- 1 cup quinoa (soaked overnight, rinsed and drained)
- 1 small onion (small dice)
- 3-4 cloves garlic (peeled and minced)
- 10oz spinach, kale or Swiss chard (shredded)
- 1 tablespoon ghee or coconut oil
- 1/2 teaspoon ground cumin
- 1/2 cup tamari soy sauce
- 2 teaspoons freshly ground black pepper
- 2 small potatoes
Directions
In separate pots, cook quinoa, rice and lentils until very soft; the lentils take the longest to cook. Toast almonds in a 300F oven until well dried out. When the quinoa, rice and lentils are done, drain any remaining water off and combine in a large bowl. Turn almonds into a processor and chop finely. Set aside.
Saute’ onion, garlic, greens and cumin in coconut oil or ghee. When onions turn golden and begin to brown, turn off heat and add to grains. Combine all, including almonds, together with tamari and pepper. Finally, grate potatoes (well washed, skins and all) and add to mixture. Mix thoroughly. Potatoes should help burgers stick together better.
Weigh approximately 110 grams of mix for each burger and form into patties. Separate with parchment paper, place in glass container and freeze.
When ready to serve, brush each burger with coconut oil or melted ghee and broil on both sides.
See Also
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