Vegan and Gluten-Free Gourmet Burger with Remoulade Sauce, Caramelized Onions and Brie Cheese
/
Vegan and Gluten-Free Gourmet Burger with Remoulade Sauce, Caramelized Onions and Brie Cheese
INGREDIENTS – Mushroom- Bean Hamburger:
1/2 ground flax seed
1 (19 oz.) can small pinto beans, drained and rinsed
1 tbsp vegetable oil
3 cups finely chopped portobello mushrooms
1/2 onion, chopped
1 clove of garlic, minced
1 tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 cup dry gluten-free bread crumbs (I like the Italian seasoned ones)
1/4 cup salsa
Directions:
Add lentils and flax seed to a food processor. Pulse just until smooth. Set aside.
In a skillet, heat oil over medium heat. Fry mushrooms, garlic, onion, and seasonings until liquid is evaporated, about 10 minutes.
Add to the food processor and pulse.
Add bread crumbs and salsa, pulse to combine.
Form into 6 patties, 3/4 inch thick.
Place on a greased grill over med-hi heat. Close lid and grill, turning once, till browned and crisp. 10 mins.
INGREDIENTS - Spicy Remoulade Sauce:
1 cup vegan pesto mayonnaise (I like Follow Your Heart Pesto Vegenaise)
1/4 cup sliced green onions
2 tablespoons Creole mustard
2 teaspoons fresh squeezed lemon juice
1 garlic clove, pressed
1/2 teaspoon ground cayenne pepper
2 tbsp ketchup
1 tsp paprika
DIRECTIONS:
Mix all ingredients and chill until ready for use.
INGREDIENTS – Caramelized Onions:
1 large yellow onion
1 tbsp vegan butter
1 tbsp olive oil
2 tbsp white wine vinegar
1/8 tsp of sugar
DIRECTIONS:
Thinly slice the onion.
Over medium heat, melt and heat the oil and butter.
Add the onions and coat with the butter mixture.
Cook over low/medium heat for 10 minutes.
Remove the onions and set aside.
Add the white wine vinegar and the sugar to the pan and stir the onions, scrapping the drippings and stirring until the onions are golden and slightly crispy.
Set aside until ready for use.
INGREDIENTS – Burger Toppings:
Romaine Lettuce Leafs
Thinly sliced tomatoes
Ciabatta Rolls (grilled or toasted)
Vegan Daiya Cheese, Swiss
DIRECTIONS:
Spread the remoulade sauce on the bottom of the bun.
Layer with cheese slice.
Layer with lettuce and tomato.
Add burger.
Top with bun top.
ENJOY!
“Find the reference to this burger in Naked and Unashamed, pg 227.”
