Best Veggie Burger Ever and Avocado Fries

Best Veggie Burger Ever and Avocado Fries

Our perfectionism paralyzes us. I repeat, our perfectionism paralyzes us. What areas of your life are you obsessed with making perfect? Now take a closer look: how does that need for everything to be just right stop you from fully expressing yourself? You don’t have to wait until you’ve figured out your whole life to open the door to love. Life is messy and being imperfect is just part of the experience! This was one of those recipes that I had to step away from and come back to on a different day. When I did come back to it, I released all expectations, picked a completely different set of ingredients, and just set the intention to have fun. Of course, it turned out to be the best thing I’ve ever tasted!

KUNDALINI MEDITATION TO
CHANGE THE EGO

Sit in easy pose. Lift your chest slightly and relax your arms down to your sides. Raise your hands to your heart center, and curl your fingers into loose fists with your thumbs pointing up. Touch the sides of the top of your thumbs together and allow the rest of your hands to stay separated. Focus your eyes on your thumbs’ knuckles and narrow your eyelids. Bring your concentration to your breath and create a steady breath rhythm with the following ratio and pathway: Inhale through the nose slowly for about 8 seconds. Hold in the breath for about 8 seconds. Release the breath through the nose for 8 equal strokes. Hold the breath for 8 seconds. Continue for 3 minutes. End the meditation by inhaling deeply and stretching your hands over your head, opening and closing your fists several times. Relax the breath

Yield: 12 burgers

INGREDIENTS

FLAX “EGG”
1 tablespoon (9 g) flaxseed meal
3 tablespoons (45 ml) water

BURGERS
Olive oil cooking spray, for greasing
1 bulb garlic, cloves separated and peeled
1 cup (164 g) cooked chickpeas
½ cup (35 g) cremini mushrooms
1⁄ cup (80 g) Dijon mustard
1 tablespoon (15 ml) extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon ground turmeric
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 cup (200 g) cooked green lentils
1 cup (186 g) cooked quinoa (or “super grain” blend of quinoa, millet, and buckwheat)
½ cup (56 g) quinoa flour
12 gluten-free rolls, to serve
Baby kale, to serve
Sliced red onions, to serve

SAUCE

3 tablespoons (45 g) eggless mayonnaise
1 tablespoon (16 g) tomato paste
1 teaspoon grated fresh horseradish

AVOCADO FRIES

Coconut oil, for greasing
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (18 g) flaxseed meal
6 tablespoons (90 ml) water
1 cup (60 g) panko bread crumbs
1 teaspoon onion powder
1 teaspoon salt, plus extra to taste
Freshly ground black pepper, to taste
1 teaspoon garlic powder
2 near-ripe avocados, halved and pitted

1. To make the flax “egg,” mix together the flaxseed and water in a small bowl and set aside for 5 minutes, until thickened. Set aside.

2. To make the burgers, preheat the oven to 375°F (190°C, or gas mark 5). Lightly grease a baking sheet with the cooking spray. Set aside.

3. Wrap the peeled garlic cloves in a small piece of foil, and place them in the oven for 20 minutes to roast.

4. In a food processor, combine the flax “egg,” chickpeas, mushrooms, mustard, olive oil, spices, and roasted garlic, and pulse together until thoroughly combined. Transfer the mixture to a medium mixing bowl and add the lentils and quinoa. Using a spoon or your hands, thoroughly combine the mixture and gradually add the quinoa flour, a little at a time, until the mixture is thickened, but still moist.

5. Shape a heaping spoonful of the mixture into a ball, just slightly bigger than a golf ball. Place it onto the prepared baking sheet and flatten it out into a patty. Repeat with the remaining mixture (you should have about a dozen burgers—I always freeze at least half and keep some in the fridge for later in the week). Bake for 20 minutes, or until the outer edges lose their moisture and appear on the drier side.

6. To make the sauce, combine all the ingredients together and mix well.

7. Separate a gluten-free bun and place on a plate. Put a patty on one side, top with a generous slathering of sauce, baby kale, and red onion slices.

8. To make the fries, preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease a baking sheet with coconut oil. In one bowl, whisk together the flaxseed meal and
water. In another bowl mix your panko and seasonings. Slice the avocados lengthwise, dip in the flaxseed mixture, and then into the panko mixture.

9. Place on the prepared baking sheet and adjust the seasoning to taste. I like to add a couple more shakes of garlic and onion
powder and a little more salt before they go in the oven. Bake for 10 minutes, or until the panko starts to brown. Any extra sauce can be used for dipping!

 

Why not try some more delicious recipes from ‘Be the Best You’ You can buy your copy of the book HERE + free UK delivery.