Gluten Free Vegetable Burger Recipe

I'm back in the saddle with some recipes I've been making. A little product of my imagination and a little bit of changing friendly recipes and wanting to create a new dish "with what I have in the pantry and in the fridge". I think that this is how the most unusual delicacies come out, although sometimes they don't all turn out as one would expect... but this is not the case! After repeated unsuccessful attempts to make vegetable burgers that didn't come out dry, I discovered the secret. The key is in the cooking of the vegetables and the quality of the products we buy.

I like to buy seasonal vegetables and organic produce. The same goes for cereals: organically grown products make the difference in flavor and cooking, as well as endless health benefits for my family. Therefore, I recommend that you try to make the switch to a responsible and conscious diet. Try to take it one step at a time, replacing some industrial products with products of biological origin. Make the transition without haste, trying, discovering new textures, different flavors and trying new recipes.

Here I share with you the secret to making homemade burgers with an intense taste, with a soft texture and most importantly: they won't come out dry when baked!!

A recipe that has left me very rich (according to the diners of 2 years old) and that I am sure your little one will love.

Ingredients for 4 people:

4oogr pulses (I recommend chickpeas or azuki)

gluten-free vegetable burgers

1 strip of kombu seaweed

2 carrots

1/2 courgette

1 small onion

1 leek

1/4 red pepper

1/2 bunch of spinach

Curry, salt, sweet paprika

Olive oil

1 tablespoon chickpea flour

2 tablespoons gluten-free breadcrumbs

Preparation:

1- Bring the vegetables to a boil after soaking them with 1 strip of kombu seaweed the night before. Once they have boiled, lower the heat and leave to cook until they become soft. Then strain them.

2- Cut all the vegetables into small pieces and sauté them in a frying pan with a little olive oil, over medium-low heat. Keep the oil temperature constant throughout cooking to preserve the nutritional values of the vegetables. When they are tender, add the spinach and turn off the heat when they change color (from light green to darker). Season with salt, sweet paprika, and curry.

1. Then, combine the vegetables with the already cooked legumes and add the chickpea flour and gluten-free breadcrumbs. Process everything with a mini primer until the desired texture is obtained.

4- Place a baking paper on a tray. Shape the burgers and place them in the bowl. Heat in oven at 180º for 25/30 minutes and turn them so that they roast on both sides.