Market Veggie Burgers & Cilantro Dressing

Updated: Jul 19

This seasonal recipe is a delicious weeknight dinner packed with fresh herbs and a nutrient rich sauce.

Listen to this weeks Podcast "A Taste for all Seasons" and learn the tips for maximizing flavor . Available on Apple Podcasts.


Season: Summer

Prep time: 15 minutes

Cook time: 10 minutes





Serves 4

Veggie Burgers

2 cups shiitake mushrooms, small chop

1 cup summer squash, grated

2 carrots, grated

1/2 cup almond flour

1-2 eggs, start with one.

1 tsp. sea salt, to taste

1/8 tsp fresh ground pepper

1 shallot, minced

1-2 tbsp. olive oil, coconut, or ghee


Be sure to place grated squash in a kitchen towel, squeeze out all the moisture. If you skip this step, the burgers will fall apart.


Add all the ingredients to a large mixing bowl, and blend together. Add a bit more almond flour if it feels too wet. Add another egg if it feels too dry. Roll mixture into desired size balls, and lay them out on paper towels, to remove any excess moisture.


In a non stick pan on medium heat, add oil of choice. When the pan is hot place the balls in the pan, and flatten with a spatula. Brown on both sides. Takes about 5 minutes on each side.


Cilantro Dressing

1 full cup cilantro, chopped fine. (extra for garnish)

1 shallot, minced

1/2 tsp salt, or to taste

pinch of fresh ground pepper

1 tbsp. extra virgin olive oil

1/2 fresh lemon, juiced, add more to taste

1 cup of sheep, goat, or cow yogurt. ( coconut, or cashew yogurt for vegan)


Blend all the ingredients in a small processor, bullet or other small vessel.

You can also blend the ingredients by hand for a chunkier sauce. Taste for seasoning.


Assembly

Lay two large burgers or 3 smaller ones on a plate, and drizzle cilantro dressing over the burgers. Garnish with some chopped cilantro. Serve with a green salad.


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