Paleo Veggie Burgers (Gluten-free, Grain-free, Legume-free)

4.70 from 10 votes

Course Entree

Prep Time 10

Cook Time 1 10

Servings

Calories 235kcal

Author Robin Gagnon

1 head cauliflower
2 carrots
½ 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 ½ an hour before cooking.
Cook over medium heat in lightly oiled pan, until nicely browned.