Paleo Garden Veggie Burgers, A Vegetarian Burger © 2013 . All rights reserved.

Paleo Garden Veggie Burgers, A Vegetarian Burger

This recipe for Paleo Garden Veggie Burgers is made from fresh mushrooms, peppers, almond flour and flaxseed, and seasoned with garlic, cumin, coriander and sea salt. The flavor is fresh and a little Southwestern. And really, as long as you have a really great food processor, these take only moments to throw together and make. They taste like they take forever though, so you can easily fake guests out and make these in addition to your meat burgers!

Angel’s family is finally in town and so we’ve been a little preoccupied. Family comes first, so if we’re a little spotty this week, that would definitely be why! Today we spent time at the beach and played with Angel’s new Go Pro camera. He bought it for his company, but I hope we can use it a little for Paleo Effect because wow, that thing is so cool!

Recipe: Paleo Garden Veggie Burgers

Ingredients

  • 1 Sweet Potato
  • 4 Baby Bella Mushrooms
  • ½ Green Bell Pepper
  • 1 Jalapeño Pepper
  • 1 tsp fresh Cilantro
  • 1 cup Almond Flour
  • ½ cup Flaxseed Meal
  • 2 Eggs
  • 2 Garlic cloves
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • 1 Tbsp Coconut Aminos
  • Juice of ½ Lime
  • ½ Tbsp Coconut Vinegar
  • 1 Tbsp Olive Oil
  • 1 ½ tsp Coarse Sea Salt
  • 1 tsp Black Pepper
  • 2 Vine Ripe Tomatoes
  • 1 Red Onion
  • 1 cup Baby Spinach
  • 1 Cup Arugula

Instructions

  1. In a food processor, combine the chopped sweet potato, bell peppers, jalapeno pepper, cilantro, almond flour, flax-seed meal, eggs, garlic cloves, cumin, coriander, coconut aminos, lime juice, coconut vinegar, sea salt and black pepper. Pulse until the mixture consists of very small pieces. If you aren’t using a food processor, you’ll want to mince the ingredients…start early.
  2. Once the ingredients are finely chopped, line a baking sheet with parchment paper. Form palm-sized burger patties and place them on the baking sheet. Refrigerate for 20 minutes up to overnight (this will help the consistency to stick together. I did overnight).
  3. Once the patties are ready, heat the olive oil over medium (~4.5) heat. Add the patties, cover the pan and cook for 3-5 minutes on each side. They should be golden brown and bounces back slightly to the touch.
  4. Serve with sliced red onion, tomato, spinach and arugula with some Paleo Garlic Aioli for a delicious meal!
  5. This recipe is Vegetarian!

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 4

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for dessert? Try our delicious Vegan Paleo Peach Cobbler!

6 Trackbacks

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