The McVegan Burger

Cooking Gluten-Free with Chef Cynthia Louise

Discover how a burger patty can be filled with ingredients that serve your organs.

Serves: 8

Ingredients

(use organic ingredients where possible)

• 3 portobello mushrooms, roughly chopped
• 1 capsicum, finely diced
• ½ celery stick, finely diced
• ½ cup fresh parsley, finely diced
• 2 spring onion, chopped
• ½ onion, finely chopped
• 3 garlic clove, finely chopped
• 1 ½ cups cooked red rice
• 1 carrot, steamed, skin on
• 1 ½ cups cooked chickpeas
• ½ tsp chili flakes
• 1 tbsp mushroom powder
• 1 tsp tamari
• 1 tsp cumin powder
• 2 tbsp coriander powder
• 1 tbsp ground flax
• 2 tbsp psyllium
• 1 cup rice flour, for dusting the pattie
• Coconut oil 
• Gluten-free bun bread, for serving

Directions

1. Add the mushrooms, capsicum, celery, parsley, spring onion, onion, and garlic to your food processor
2. and blend.
3. Transfer to a bowl and set aside.
4. Blend together the red rice, carrot, and chickpeas and transfer to the bowl with veggies.
5. Add the remaining ingredients (except the flour) and mix well to combine.
6. Let the patty mixture rest for 10 minutes.
7. Shape the mixture into 8 patties, dusting them with the rice flour.
8. Heat the coconut oil in a pan on medium-high and grill the patties and buns.
9. Build your burger with my mustard, tomatoes, lettuce, and cucumber pickle.