Veggie Burgers

This month, my goal was to create a veggie burger that i could grill !

I have tried many bean burgers which turned out great, but only if i baked them.  Grilling them always left me with a mess, even on an oiled non-stick foreman type grill.

Summer is here and i really just wanted to create something easy and that cooks fairly quickly without having to turn my oven on.......enjoy !

Grilled Veggie Burgers

 3 tbsp. olive oil

1 lb. mushrooms, sliced (approx. 4 cups)

2 garlic cloves, chopped

1/2 onion, chopped

2 tbsp. Bragg all purpose seasoning (or soy sauce)

1/2 cup chopped parsley

1/2 cup wheat free bread crumbs

1/2 cup pecans

In a pan over medium heat, add olive oil, mushrooms, garlic and onion.  Sauté for 5-6 minutes until mushrooms are tender.

Remove from heat and add Bragg seasoning or soy sauce and parsley.

Transfer mushroom mixture, including any juices into a food processor.  Add bread crumbs and pecans.  Process until well combined and holds its shape when formed into a ball.

Form mixture into 4 patties.  Place in refrigerator for about 1/2 hour before cooking.

Preheat and lightly oil indoor grill.  Place patties on the hot grill and cook 3-5 minutes. 

Can also be baked in a preheated 375F oven. Place patties on a parchment lined baking sheet.  Bake 10 minutes.

Serve with your favorite toppings such as sliced cucumber, tomatoes or other grilled vegetables.

Makes 4 patties

Notes:

I actually tried baking them and grilled them.  Both came out great and i did not find it necessary to flip the burgers. 

If burgers are to wet, just add some additional bread crumbs ( i make my own from dried spelt bread or use rice crackers, but you can always buy wheat free crumbs in a health food store)

I took the picture with spelt buns i had made that day and is also available in my cookbook :)