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Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  7
Prep Time:  15 minutes
Cook Time: 25 minutes
Total Time:  40 minutes

INGREDIENTS

  • 1 c cubed sweet potato, cubed and cooked until tender (can use white potato if desired)
  • ½ c fresh or frozen peas, if frozen, thaw
  • 2 c of cauliflower cut into small florets
  • ¼ c green onions
  • 1 T garam masala
  • ½ c almond meal (can use ½ c whole almonds and grind in processor or Vitamix)
  • 3 T red onion, chopped
  • 3 T parsley or basil, minced
  • ¼ c roasted red pepper (1/2 red pepper-or use raw-if so, then add to food processor)
  • ¼ t black pepper
  • ¼ t kosher/sea salt
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DIRECTIONS

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  1. Preheat oven to 400 degrees
  2. Cook the potato in boiling water until knife tender
  3. Add cauliflower to food processor and pulse until it looks rice like.  Add in potato, then peas, garam masala, salt, pepper and red onion; pulse.  Add in almond meal and check for consistency (should bind together)
  4. Stir in red pepper, green onion and parsley
  5. Line a baking sheet with parchment or use Silpat (high temp silicone sheet)
  6. Using a 1/3 c, scoop out and create burgers.  Ours made 7.  You can use the back of the measuring cup to slightly flatten the burgers.
  7. Bake for 20 minutes and then flip and cook for an additional 5-7 minutes.
  8. Serve a top a salad or on a roll/gluten free bread add a garlicky dill.  
  9. Top with a mango chutney, avocado (only if PS) or our garden fresh.
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Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
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