Whole30 Loaded Veggie Burgers (gluten-free)

Prep Time 15 mins
Cook Time 1 hour
Total Time 1 hr 15 mins
Yields 6 burgers

Ingredients

  • 2 and 1/4 cups cooked cauliflower florets (I have used both steamed and roasted)
  • 1 cup roasted sweet potatoes/mashed sweet potatoes
  • 1/3 cup Organic Girl Baby Spinach
  • 1 egg
  • 1/3 cup paleo baking flour (can likely sub almond flour)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder

Directions

  1. Before making theses veggie burgers, please cool the cooked cauliflower and sweet potatoes, these will not work if they are hot out of the oven.
  2. Add 2 cups of cauliflower and the roasted sweet potatoes to food processor (if using steamed cauliflower please make sure you squeeze excess water or it will be liquidy)
  3. Pulse together under well combined and in a "mashed" consistency
  4. Add to a large bowl and add the egg, flour, spinach, leftover cauliflower and spices and mix with wooden spoon
  5. Line a baking tray with parchment paper and form burger patties using your hand and add to tray (should make about 6 burgers)
  6. Add the tray to fridge for at least 1 hour so the burgers chill a bit and set into place
  7. Preheat oven to 425 degrees and bake for 10 minutes then flip burgers and bake for another 10 minutes
  8. Remove from oven and enjoy!
  9. *I usually pan sear the burgers right after the oven to crisp them up a bit but totally optional. They also reheat well on stove top in a skillet
  10. **Store in fridge for a week or freezer for a month

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