Gluten Free Veggie Burgers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A Bette Hagman recipe. It makes a great pattie to serve plain or topped with ketchup. It's a little soft to go into a bun though and is better served as a main dish with potato salad on the side. Ingredients:
1 1/2 cups grated zucchini |
1 cup chopped mushroom |
1/2 cup grated monterey jack cheese |
1/2 cup rice bran |
3 tablespoons minced onions |
3 tablespoons rice flour |
2 teaspoons potato starch |
1 teaspoon tapioca starch |
1 tablespoon steak sauce |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
salt and pepper |
2 eggs, beaten slightly |
1 tablespoon vegetable oil (for frying) |
Directions:
1. Combine zucchini, mushrooms, cheese, rice bran, onions, flours, steak sauce and spices in a large bowl.
2. Stir in the eggs and mix well.
3. Heat the oil in a large frying pan.
4. Form 5 patties about 3/4 of an inch thick.
5. Cook on medium heat for about four or five minutes on each side, or until a deep golden brown.
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