Big Mouth Veggie Burgers

Okay, so I'm really, reaaallly excited about this one for so many reasons.

For one: I've found a way to hide eggplant and zucchinis (which are cloning themselves in my backyard, and apparently are the same thing in my CSA farm, which means there's entirely too much to go around. *le sigh* It's kale month all over again...).

For another: This thing tastes pretty darn close to real, and it looks pretty darn close to real, and... The Carnivore liked it. 'Nough said.


I picked up a lot of tips and tricks from my raw-foody friends and decided to use them in the making of these burgers. The whole dehydrating thing solves a lot of the problems we Martha-Stewarts tend to have with homemade veggie burgers-- you know, too wet, too crumbly, won't stay together, gets soggy... whatever.

If you wanted to make the burger vegan, you could easily sub in flax-egg for the eggs. And, I suppose you could make this raw by simply dehydrating the things for an extra couple of hours.

Also, feel free to sub in soaked, chopped walnuts for the soy protein. (we're using up what we've got left before dropping soy)

As for me and mine, we chose to go all the way and ate these, cooked, on nice fluffy fresh GF white hamburger buns with lots of crinkle fries and some cucumbers.

One note -- the last minute frying/sauteeing in oil of these is really really key to making the mouth feel of a real burger. If you're not against cooking, please try this! Recipe instructions below:

Big Mouth Veggie Burgers

5 cups eggplant, with skins, cubed
1 large zuchinni, cubed
1 onion, minced
3 cloves garlic
1 healthy tsp black pepper
1tsp DRIED oregano
3 eggs
1/2 cup (generous) Worcestershire sauce
1 1/2 cups almond-Parmesan mixture (from my other recipe)
1 cup Better Batter Gluten Free Flour (or really good GF flour with xanthan gum in it)
2 cups tvp, reconstituted with hot water

1. IN blender, grind 3 cups of the eggplant, the zuchinni, the onion, garlic, black pepepr, oregano, and Worcestershire sauce, until smooth.

2. Add the rest of the eggplant and blend until chunks the size of peas remain.

3. Add the almond parmesean mixture, flour, and tvp. Let sit for 10-30 minutes.

4. Line several baking sheets with parchment paper. Using a spoon and your hands, form the mush into burgers on the paper (this will be soupy, like soupy oatmeal).

5. Dehydrate in the oven at 110 degrees for 6-8 hours, flipping after three hours (carefully!) to ensure both sides get done.

6. Fry in oil right before serving (we like coconut oil!). Assemble burgers and eat.

Delish.