Hearty, delicious, and healthy vegan and gluten free burgers!
INGREDIENTS:
- 2 Oyster Mushrooms, diced
- ½ cup of cooked Quinoa (sub wild rice or mixture of the two)
- ¼ cup Metta GF flour
- ½ onion, diced
- ½ tsp sea salt (or more to your taste)
- ¼ tsp dry oregano
- ¼ tsp sweet basil
- Cayenne pepper or chili powder (optional and to taste)
- Any other dry herbs you like rosemary, cilantro, etc. (optional)
- 2 – 3 Tbsp Nutritional Yeast (optional)
- Vegetable oil for sautee the burgers (I prefer grapeseed or avocado oils) Oil for frying
DIRECTIONS:
- Fully cook the quinoa or wild rice or both until soft and dry with no water.
- In a skillet, stir fry the diced onions until lightly browned, then add the diced oyster mushrooms and cook until their color changes. Drain, if liquidity, and set aside.
- In a large mixing bowl, combine the cooked mushrooms with quinoa or rice until all mixed.
- Add the cooked onion and mushrooms, then the spices, herbs, and nutritional yeast and combine.
- Lastly, add the Metta flour little by little to process slowly until evenly mixed and slightly rugged. Batter should not be too wet. If it is, add more flour and flour again.
- Heat oil in skillet/ frying pan to shallow fry the burger patties.
- On a baking dish, divide the mixture into 8 individual ball size to flatten to burger patty shape.
- Carefully place it in the hot oil and flatten with spatula. Cook/fry each side until golden brown.
- Place them on a plate with paper towel to absorb the oil a bit.
- Let them cool a bit before eating them with a bun or plain and enjoy 😊
Note: This recipe was also submitted by a Metta Gluten Free Flour customer, Maya Abdul-Rahman. Thank you again Maya for this wonderful recipe. We loved it!!
The photo is also the courtesy of Maya!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
