Allergy Free Vegan Burger Patties or “Ground Beef”

This is a newly developed recipe that has gone through many iterations.  It turns out the recipe works great to make basic burger type patties or as a substitute for ground beef or turkey.  I hope you enjoy it as much as we do.

1 C Lentils cooked (drain as much as you can, but save the water)
1 C Oats (gluten-free)
Water (juste enough to blend)

1 T Vegetarian Chicken Seasoning (This is the brand I use.  You could also try the beef flavoring)
1/2 T Onion Powder
1/2 t Italian Herbs
1 t Garlic Powde
1/8 t sage

1/4 C Fine cornmeal
1/4 C Nutritional Yeast Flakes
1 T McCormick Fried Chicken Seasoning 

*Update* I have found that adding one or all of these ingredients before blending makes the burgers extra yummy:

Pesto, sautéed onion, sautéed pepper, sautéed mushroom,cooked greens (spinach, collard greens or kale).

Add all ingredients (except breading ingredients) into a blender.  Blend until smooth.  Be patient and add as little water as you can.

Mix breading ingredients together.

Form patties from patty mixture.  Cover one side with breading and place breading side on well oiled, hot frying pan.  Cook for a few minutes.

Add breading to the other side of the patty and flip.  Cook until done.

  • Ground meat To make more of a ground beef style veggie meat, spread a layer of patty mix to cover the whole bottom of the frying pan.  Flip every few minutes.  As the patties start to cook and become tougher, start breaking the “meat” up with your spatula.  Keep cooking and breaking up the mix until you get the size/texture you like.  Takes about 7-10 minutes to get good crumbles.
  • To make the oats more digestible, you can soak them overnight. Use one cup of water to one cup of oats and add one tablespoon of lemon juice.  Drain the oats as much as possible before adding them to the mix.  You will likely not need any extra water.

One thought on “Allergy Free Vegan Burger Patties or “Ground Beef”

  1. Pingback: Allergy Free Summer Menu | At Jesus' Feet

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