Gluten-free Mexican Veggie Burgers

Going with my g-free theme this month I would like to present my Mexican veggie burgers of the gluten-free variety. This is a pretty standard recipe that I do basically once a week and do a large batch of veggie burgers. I also tend to have a heartier style patty. If you want a more traditional falafel style burger, take a quarter of the ingredients and blend in a blender until smooth, then simply add back into the mixture.

Utilize this recipe with pickled veggies, burger buns, and salads. Feel free to create variations and explore what you have in season! I also chose to top this dish with Lemon-Mustard Braised Greens, instead of a crudité or pickled something or other. No particular reason, just switching it up. Will be posting later on about variations and whatnot. 

Ingredients:

1 #5 can beans, pinto (or cannellini)

1 #5 can beans, black

½ c. Quinoa (cooked)

3 cloves garlic (minced)

1 Zest of lime

1 Celery Stalk diced (about ¾ cup)

1 Bunch diced asparagus ends (save the tips for something else!)

½ Red onion (diced)

1 C. Pickled veg (chopped)

7oz Chipolte De Moreno (diced)

1/3 C. Corn meal

1 C. G-free flour

¼ C. Corn starch               

½ C. G-free breadcrumb

2 Eggs (whole)

1 tsp. ginger

1 tsp. cumin (ground)

1 Tbls. Pepper

¼ tsp. Celery seed

1 Tbls. Siracha

2 tsp. salt

Directions:

1.  Combine all ingredients in large mixing bowl

2. Mix with hands until fully incorporated

3. Test seasoning and consistency with small meat ball sized patty before doing whole batch

4. Using a 3oz ice-cream scoop, portion out patties

5. Sear in non-stick pan with olive or coconut oil

6. Serve on toasted bun