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Vegan Gluten-Free Mini Veggie Burgers

Adapted from “The Daily Green”,

These bean burgers feature amaranth, a tiny, gluten-free grain that’s rich in protein and has twice as much iron as wheat.

Makes 12-13 mini-burgers

2 cups cooked drained lentils (cook according to instructions below or use canned)
½ cup dry NOW Real Food® Amaranth Grain*
1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
½ cup onion, finely diced (about half a medium onion)
1 large carrot, peeled and grated
¼ teaspoon celery seeds
½ cup quick or instant oats
2 tablespoons ketchup
2 tablespoons NOW® Nutritional Yeast Flakes*
½ teaspoon salt, or to taste
½ cup NOW Real Food® Sunflower Seeds*

Preparing the Lentils:

  1. To cook the lentils, add 1 cup dry lentils to 3 cups boiling water and cook until the lentils are soft, about 30 minutes.
  2. Drain, measure out 2 cups of lentils and place them in a large mixing bowl (save any extra lentils for another use).

Preparing the Amaranth:

  1. Add the amaranth to 1 cup boiling water.
  2. Lower the heat and cook, covered, until the amaranth is cooked and all the water is absorbed, about 25 minutes.
  3. Add the cooked amaranth to the mixing bowl.

Preparing the Burgers:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking pan with parchment paper and spray with nonstick spray. Set aside.
  3. Heat the olive oil in a nonstick or cast-iron skillet over medium heat and sauté the onion, carrot and celery seeds until the carrot is soft, about 8 minutes, then add to the mixing bowl along with the oats, ketchup, nutritional yeast flakes and salt.
  4. Grind the sunflower seeds into a coarse meal using a food processor, then add them to the mixing bowl and mix and mash everything together.
  5. Form mixture into 12 to 13 small patties, about 2 3/4 inches in diameter and 1/2 inch thick, and place them on the prepared baking sheet. Moisten your fingers with a bit of water to keep the mixture from sticking as you work. 
  6. Bake for 20 minutes, until dry on the top, then flip the patties over and bake for another 10 minutes, until firm and brown.
  7. Serve immediately or let cool completely if packing in a lunchbox. (Mini Veggie Burgers also freeze well.)

*NOW items available at your local health food store

Nuts Seeds Healthy Snacks Flours - Baking Mixes Natural Sweeteners Dried Fruit
Appetizers Beverages Breads and Spreads Breakfast Chef Suzy Singh Desserts Dressings, Sauces, and Dips Entrees - Seafood Entrees - Meat Entrees - Vegan and Vegetarian Fruits and Vegetables Gluten-Free Nuts and Snacks Salads Side Dishes
Better Stevia Real Tea Living NOW Ellyndale Foods