1 Garnet Yam, Chopped
1 Red Bell Pepper, Chopped
1 Bag of Frozen Peas
2 Yellow Squash, Chopped
2 Carrots, peeled and diced
3 Zucchini, Chopped
Boil Veggies in a large stock pot until soft. Drain water, as much as you can. Using a stick blender (carefully avoiding the sides and bottom of the pot) blend the veggies together.
½ Medium Onion, finely diced ( I used a 3 cup chopper)
2 Cloves of Garlic, Minced
1 tsp Celtic Sea Salt
1 tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Smoked Paprika
⅛ tsp Cayenne Pepper
½ tsp Chipotle Chili Pepper
¼ tsp Chili Powder
To absorb more moisture, add ¼ Cup of Sorghum Flour (Sorghum is very dry and helps get the right consistency.)
Add Bread Crumbs made from one FULL loaf of Gluten Free, Yeast Free bread (or a loaf pan size loaf of your choice)
Here is How to make the bread crumbs:
Bake one loaf of Gluten Free, Yeast Free Bread.
Slice the whole Loaf. Bake on a baking sheet at 250 degrees for 30 minutes or until fully dry. (I chopped mine into crouton-sized square pieces before drying it so that it dried faster)
Leave out overnight to get stale on cooling racks. (This can be done in the oven if you have the time, just be sure not to have it so high that it burns)
Cut into small squares (if you haven’t already) and place into food processor. Process until it resembles crumbs then add:
1 Tablespoon parsley
½ teaspoon oregano
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon onion powder
Process on high for 3 – 4 minutes until fine.
Once the Veggie Burger mixture is complete, add it to a Burger Master freezer container until frozen. Once frozen they can be removed and placed into a large zip lock freezer bag with parchment paper between each patty. With this amount, it made 21 patties, but that could vary depending on veggie sizes.
When you are ready to eat them, fry them in a non-stick pan (preferably PFOA Free) with some coconut oil. They are great served on homemade Gluten free bread with homemade mayonnaise, sliced tomato, and lettuce!