Loaded with mushrooms, peppers and cilantro, these burgers burst with flavor while holding together nicely
If I’m being totally frank, I have to admit that I do not have my body figured out. That’s why I experiment with new ways of eating and cooking and am willing to go with what feels right for how my body responds. Over the past few years I have been able to learn a great deal about food and how to effectively cook in a healthy and tasty manner but I am still attempting to discover the right combination for my own body. I have an auto immune disease called Hashimoto’s that also complicates matters. It can make losing weight next to impossible and since it is on a mission to destroy my thyroid, I have made a commitment to live gluten free and unprocessed, to calm the immune system and help prevent Hashimoto’s from carrying out it’s mission. It’s a natural and scientifically unproven remedy, but many people swear it slows or even halts the impacts of Hashimoto’s.
I was in the mood tonight for a burger so I went searching through my favorite source, Pinterest. After reviewing multiple veggie and vegan burger recipes, I started to notice a trend…most used beans as a part of the composure. I love beans, but tonight I wanted to skip them. So I worked on thinking of a mixture of veggies that would give me a similar thickness and consistancy of beans to help hold the burgers together. Mixed with gluten free oats and roasted finely chopped walnuts, I found the right combination in the mix of cilantro, mushrooms and bell pepper.
My reason for restricting my bean intake stems from my past experiences with veganism. I have done two prior 30 day cleanses and one almost two year commitment to veganism. Despite being healthy and giving up meats, dairy and grains, I was still not losing weight. The discovery didn’t kick in until later when I read in a Paleo book about the amount of carbs I was taking in daily. Consuming oats, beans, legumes, quinoa, etc. in my daily diet, was adding up and blocking my weight loss results. Sometimes we eat something natural and think only of the good, without acknowledging that in different combinations and excess, it can have a negative impact. So this time around I am trying to be less indulgent on my beloved beans and limit the amount of carbs going into my meals. With a greater focus on veggies, I will boost my nutrient intake while lowering my carbs. Should be a win-win. I’ll keep you posted.
So back to my burger dilemma. I’m hungry and I don’t have a recipe to follow. Bad combination. But the motivation factor is high, so I get to work. What I created is delicious, filling and holds together well (a critical factor in my burger rankings).
- 2/3 c roasted walnuts chopped finely
- handful of cilantro
- 1/4 t salt
- 1/2 t ground cumin
- 2 TBSP chopped garlic
- 1/2 Red Bell Pepper
- 1/2 yellow onion
- 8 medium portobello mushrooms
- 2.5 TBSP flax seed mixed with 1/2 cup warm water
- 2 slices gluten free bread
- 1.5 cups gluten free whole rolled oats (divided)
I found this delicious served on a bed of mixed greens, with fresh chopped avocado bites, and diced sweet potatoes. I then topped with an organic salsa for absolute perfection.
- Mix the flax seed and water and set aside while you prep other ingredients. This will thicken the flax seed mixture. Note: Be sure to stir it up once more after it has set for at least ten minutes, so it pours consistently.
- Pre heat your oven to 350 and when ready place the walnuts inside for 8 minutes to roast them. When they are done, toss them into an empty food processor and grind them up into fine pieces. Place into the mixing bowl when complete.
- Place 1 cup of your gluten free oats into the food processor with the two slices of gluten free bread and process into a fine “flour”. Place in your large mixing bowl when complete.
- Chop all your veggies. I threw all of mine into the food processor so they were finely chopped. Place into the mixing bowl along with your other ingredients. Now add in the seasoning and begin mixing everything together.
- Remember to stir your flax seed mixture before pouring it now into your mix created in steps 2-4. Now stir it throughout the burger mixture. This helps to hold it together.
- Make your burger patties the size of your palm and either place them in the oven to bake, being sure to flip to toast both sides, or do as I did and pop them onto a well oiled George Forman (or similar grill). I was able to cook two patties on a time on my small GF grill and took about 3 minutes a pieces. I was looking for the patties to be warm throughout and grill lines to start showing on the patties. No need to worry about contents cooking, since everything you’ve used is safe to eat raw and has been chopped so small it is soft now anyhow.
- If you’re serving any non-vegans, you may want to offer them the option of melted cheese over the top. I used a Boar’s Head three pepper cheese to melt on the ones I served, since it brought out the spice of the peppers and cumin in the burgers.