1 Garnet Yam, Chopped
3 Yellow Squash, Chopped
4 Carrots, peeled and diced
3 Zucchini, Chopped
1 Bag of Frozen Peas
Boil Veggies in a Large Stock pot until soft (adding peas in the last 5 minutes of cooking so as not to overcook them). 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)
6 Medium Cloves of Garlic, Minced
1 tsp Celtic Sea Salt
1 tsp Onion Powder
1 tsp Minced Onion
½ tsp Garlic Powder
1 Tbsp Mixed Herbs (equal parts Basil, Oregano, and Marjoram)
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 (loaf pan size)
How to make 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.
Leave out overnight to get stale on cooling racks.
Cut into small squares 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.
Before adding to the Burger Master, add 1 Tbsp of Konjac Powder and mix in.
Once the 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 and any other toppings you prefer.