Looking for a Delicious Meatless Burger Recipe?

One of my favorite bloggers, Kibby from Kibby’s Blended Life, has decided to close her website. And while I’m sad – because she has always had some great tips, recipes and inspirational posts – she has given me permission to share some of her amazing recipes. 

Since it’s Memorial Day weekend, I thought I would share a healthy veggie burger recipe and this one utilizes left over almond pulp.

Kibby advises, “Don’t reach for those pre-made commercial veggie burgers – they are full of crap and not healthy.  Make your own!  It’s easy, healthier and you can make a double batch to freeze and have some to thaw when time is constrained.  Do a quick reheat in oven or toaster oven and you’re ready to go.  It has a different texture than other veggie burgers because of the almond pulp but the taste is magnificent.”

Almond Pulp Mushroom Veggie Burger

Ingredients (Yields 10):

• 2 – 8 oz. containers of mushrooms
• 1 cup chopped fresh parsley
• 1 TB. coconut oil
• 2 garlic cloves, minced
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup grated carrot
• 2 TB. organic mustard 
• 1 TB. Italian seasoning
• 2 TB. coconut aminos or Bragg’s liquid aminos/tamari
• 1 tsp. pink Himalayan salt (more to taste)
• 2 cups almond pulp (from leftover homemade almond milk – make sure it is REALLY squeezed dry)
• Romaine lettuce hearts, collard green wraps or sliced gluten-free bread for serving on.

Directions:

1. In a food processor with “S” chopping blade, process the mushrooms and parsley till finely minced. Scrape this into a large mixing bowl.
2. Heat a skillet over low-medium heat and add your coconut oil. Cook the onions and garlic for a few minutes til translucent. Then add the celery and carrots and cook for another minute.
3. Transfer the vegetables to your “mushroom/parsley” mixture bowl. Add the organic mustard, Italian seasoning, salt and liquid seasoning (aminos). Now, add your almond pulp and mix well. Adjust seasoning to taste. Allow to cool about 15 minutes or so before handling – it’s HOT!
4. Preheat oven to 350 degrees.
5. When mixture is cool enough, form the mixture into patties (whatever size you like).
6. Line a baking sheet with parchment paper and bake the patties for 30 – 35 minutes till they are baked through.
7. Serve on romaine hearts, collard green leaf or gluten-free bread.
8. Top with homemade ketchup – see below in NOTES (choose ORGANIC variety if you don’t make your own), fresh sliced onion, cucumber, sprouts, etc.

Raw Ketchup (yields one cup):

• 1 cup cherry tomatoes or regular tomato, chopped
• 1/2 cup sun-dried tomatoes
• 1/4 cup apple cider vinegar
• 4 dates
• 2 TB. Bragg’s liquid aminos
• 1 heaping tsp. chili powder
• 1/4 tsp. cinnamon
• 3 TB. water
• Put all ingredients in a high speed blender and blend, starting on low and switching to high, until well blended.

If you try this recipe, I’d love to hear how it turned out. Leave your comments below.

And for more recipes that are delicious and healthy, check out my cookbook “How to Get Your Kids to Beg for Veggies”.

 

Disclosure: this post contains affiliate links.

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