Gluten Free Recipes

'Garden' Burgers 1/4 cup water 1/2 cup tomato -- chopped 1/2 cup red bell pepper -- finely chopped 1/2 cup green bell pepper -- finely chopped 1/2 cup zucchini -- finely chopped 1 cup onion -- finely chopped 1/2 cup peas 1/2 cup corn 1/2 teaspoon thyme 3 large potato -- cooked and peeled 3 egg whites -- lightly beaten 1/4 cup GFCF milk 1 cup GFCF bread crumbs or GFCF plain cereal crushed Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg whites and milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl, dip burger in crumbs to coat. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with oil, for 5 minutes. Turn and sauté for 5 minutes more. Barbecue Soy Burgers 1 sm Onion; minced 2 Garlic cloves; mashed 2 tb GFCF margarine 2 c Cooked soybeans; drained 1/2 c Fine GFCF bread crumbs or GFCF plain cereal crushed 1 Egg 2 tb GFCF Soy sauce 2 tb Sesame seeds black pepper to taste In a small pan, sauté onion and garlic in margarine, and cook until translucent. Set aside. Blend or food process beans, bread crumbs, egg, soy sauce and sesame seeds to a coarse meal. Transfer to a medium bowl, add garlic- onion mixture and black pepper, and mix well. Shape into 4 patties. Heat on grill till brown, giving them about 5 minutes each side. Can Pan fry in a little oil. Bean and Rice Burgers 1 c Cooked brown rice 1 1/2 c Cooked beans; pink, kidney, 1/2 c GFCF flour chickpea , potato, any non sweet flour 1 tb GFCF Margarine 1 md Onion; diced 1 Clove garlic; mashed 1 tb sea salt 1 t italian seasoning -----optional----- 1 c Cooked mashed potatoes 1/2 c Cornmeal 1 sm Pepper; diced 1 Grated carrot Heat oiled frypan on med heat. Or, you can grease a 13"x9" glass baking pan and bake at 350* for 30 Min. Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Be sure you don't thin it too much or it will be mush. Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of mixture onto frypan for each burger and flatten with oiled pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way. CHICKPEA BURGERS 2 Scallions -- finely chopped 3/4 c Mushrooms -- finely chopped 1 T Oil 3 lg Garlic -- Cloves 1 c Chickpeas -- cooked or canned 1/2 c Chickpea Liquid or vegetable broth 1/4 c Sunflower Seeds 1/2 t Curry Powder 2 Egg Whites (or 1/4 c GFCF dry bread crumbs) 1/2 c Sesame Seeds -- or more Sauté Scallions and mushrooms in oil until limp, about 5 minutes. In a blender, combine garlic, chickpeas and chickpea liquid, blend until smooth. Transfer to a large bowl and combine with mushroom mixture. Grind sunflower seeds in a blender or food processor to make a coarse meal, add to chickpea mixture along with curry powder. Mix well. Stir in egg whites or bread crumbs. Mixture will be soft, On a large baking sheet or bread-board, make 8 to 10 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously. Grill on a well-oiled vegetable grill for 3 to 4 minutes on each side, until brown. Can be pan fried. "CHICKEN" BURGERS 1 c Firm tofu* drained and dry 1 T Olive oil 1/2 c Minced green onions 2 c Finely grated green cabbage 1 c Finely grated carrots 1/2 c GFCF flour 1/4 c GFCF bread crumbs 1 1/2 T GFCF Soy sauce 2 t GFCF Baking powder 2 eggs 1/2 t Poultry seasoning *wrapped in clean cloth towel for 10 minutes or more. Cut tofu in thin slices and wrap in several thickness of kitchen towel while you prepare other ingredients.Heat oil in a skillet and add green onions. Sauté briefly, then add cabbage and carrot and sauté for 4 to 5 minutes, until soft. Set aside. Preheat oven to 350 degrees. Cream the tofu in a blender or food processor. Add the flour, bread crumbs, egg, soy sauce, baking powder, and poultry seasoning. Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly. (This can also be done by hand.) Spoon 1/3 cup of mixture onto an oiled baking sheet. Flatten to 1/4 to 1/2 inch patties and shape in neat rounds. Bake for 15 minutes, then turn over and bake an additional 10 minutes. Serve burgers on buns with GFCF mayonnaise, sliced tomato, sliced pickle, and sprouts. Lentil Rice Burgers 3/4 cup Lentils 1 Sweet potato 10 Fresh spinach leaves -- to 15 1 cup Fresh mushrooms 3/4 cup GFCF Bread crumbs 1 teaspoon Tarragon 1 teaspoon Garlic powder 1 teaspoon Parsley flakes 3/4 cup Long grain rice Cook rice till cooked and slightly sticky (white rice, I use basmati will take approx. 20 min ), & lentils till soft. Cool slightly. Finely mince a medium sweet potato which has been peeled and cook until soft. Cool slightly. Finely chop the mushrooms. Spinach leaves should be rinsed and finely shredded. Mix all ingredients and spices together adding salt & pepper to taste. Chill in the refrigerator 15-30 min. Form into patties and sauté in pan or can be done on a vegetable grill on an outdoor grill. Make sure to oil pan as these burgers will tend to stick. No-Meat Quick Burgers 1 lb Firm tofu; mashed 1 c Quinoa flakes 1/2 c GFCF bread crumbs or crushed GFCF rice cereal 1 Onion (optional) -finely minced 2 T Onion powder 2 T Soy sauce 1/2 t Salt 1/2 t Basil 1/2 t Oregano 1/2 t Garlic powder 1/8 t Black pepper oil; for frying Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, GFCF catsup or mustard. QUICK VEGGIE BURGERS 10 oz Vegetables, mixed, frozen 1 Egg white pinch Salt and pepper 1/2 c Mushrooms, fresh -- chopped 1/2 c GFCF Bread crumbs 1 md Onion -- sliced Preheat oven to 350 degrees. Steam vegetables until just tender. Set aside to cool. Fine chop steamed vegetables and mix with egg white, salt, pepper, mushrooms and bread crumbs. Form mixture into patties. Place patties, topped with onion slices, on a lightly oiled baking sheet and bake, turning once, until brown and crispy on both sides, about 45 minutes. Vegeburgers 8 ounces Green lentils 3 Medium sized carrots 3 slices GFCF Bread 1 Onion 1 Clove garlic 2 T Or so parsley (could be Omitted -- or you could use Cilantro) 1 Egg Seasoning to taste Little GFCF flour to Coat (may not be necessary) Boil lentils for 20 minutes in water, drain, and mash gently - not too hard, as you want some of them to stay whole. While they are cooking, peel and grate the carrots, make the bread into crumbs, and finely chop the onion, parsley and garlic. Mix these and the seasoning with the mashed lentils, and bind together with egg. Form into burgers, coat with flour and broil for 5 minutes each side. Vegemillet Burgers 1 Cup Millet 1 Tablespoon Oil 1/8 teaspoon Cayenne 3 Cups Boiling Water 1 teaspoon Sea Salt 3/4 Cup Carrot -- grated 3/4 Cup Onion -- minced 1/2 Cup Parsley -- minced 1/2 Cup chickpea or potato or quinoa flour 1/4 Cup Soy Flour Oil -- for frying Place a large pot on medium heat and add 1 T oil. When oil is hot, add millet and cayenne and stir for 2-3 minutes until millet gives off a nut-like fragrance. Add boiling salted water and reduce heat to simmer. Simmer, covered, for 35-40 minutes, adding vegetables 5 minutes before the end. Add flours to millet and vegetables, mixing well to avoid lumps. Let mixture sit for 15-20 minutes until cool enough to handle. Heat oil about 1/8" deep in a frying pan on medium-low heat. Form millet mixture into thick patties with hands, or press into shape with a pancake turner. Fry for 3-4 minutes on each side or until crisp and lightly browned. Serve with soy sauce or your favorite sauce or gravy. Makes 18 to 20 burgers. Zucchini Burgers 1 c zucchini -- shredded 1/2 c mashed potato or mashed chickpeas 2 eggs -- beaten 1 sm onion -- chopped 1/2 c GFCF crackers, bread crumbs, or cereal crushed 1/2 c cooked buckwheat Mix together. Drop by Tbs. full on non-stick skillet in which 1 tbs. oil has been melted. Brown each side about 8 min on med. heat.