There seems to be a general lack of Paleo or even gluten-free Veggie Burger recipes around. When I saw “paleo” recipes with beans in them it reminded me of when my daughter was on a gluten & casein free diet and I couldn’t find any gluten-free veggie burgers in the store. It annoyed me. Now some would say, why would someone on Paleo be eating a veggie burger? Well, not everyone who eats veggie burgers is vegetarian. I eat them, but I also eat seafood, chicken and the occasional pork product. I very rarely eat beef, and the few times I do, it is either a steak tip end or thinly sliced brescola (an Italian dry cured beef). I’m not on Paleo, but what if I was… mission Paleo Veggie Burger commenced.
Paleo/ Gluten-Free Veggie Burgers (Origin)
Beans, soy and/or grains are a big part of typical veggie burgers. None were going to be allowed, so suitable stand-ins were needed. I recently made “bread crumbs” from cauliflower for some Paleo Chicken Fingers, and this seemed an even better fit for the cauliflower crumbs. For this recipe I also added small shredded pieces of carrot to the roasting pan, as well. Egg and a little tapioca starch would bind the burgers together and some ground walnut added a bit more protein, healthy fat and texture. Minced garlic and onion were brought in to provided a boost of flavor.
The mixture seemed to have the consistency I was looking for, so I formed it into patties between sheets of plastic wrap, and popped them in the fridge to firm up a little.
Paleo Gluten-Free Veggie Burgers (Results)
After a short stay in the refrigerator, the paleo veggie burgers were firmed up & just as sturdy as store bought. They cooked up nicely in a skillet over medium heat, holding together very well.
I tried my burger plain and found it mildly sweet from the carrots and onion. I decided it really didn’t need any condiments, and finished it that way. I would say the cauliflower added a nice character to the burger, and while carrot was pleasant, versions with sun-dried tomato or dried mushroom instead would probably be equally tasty.
A dehydrator would make the process of making these so much easier. I definitely need to get one SOON.
- 1 head cauliflower
- 2 carrots
- 1/2 cup ground walnuts substitute ground sunflower seeds if nut allergies are an issue
- 2 cloves garlic minced
- 2 cups white onion minced
- 2 eggs
- 1 tbs tapioca starch
- Preheat oven to 325 degrees (300 if you have convection)
- Shred the florets of the cauliflower with a microplaner, or pulse until riced in food processor.
- Grate the carrot cross grain to make short bits ( or food process as well).
- Spread the cauliflower and carrot out on large baking sheet. Allow plenty of air circulation (use two pans if you have too).
- Roast for about an hour turning every ten minutes, so the small bits won't burn.
- Saute onions & garlic very lightly, while cauliflower is roasting.
- Once everything is cool combine all the ingredients in mixing bowl, and stir well.
- Form into 4 patties by pressing between sheets of plastic wrap and tucking in the sides to make uniform patties.
- Refrigerate for at least 1/2 an hour before cooking.
- Cook over medium heat in lightly oiled pan, until nicely browned.