This seasonal recipe is a delicious weeknight dinner packed with fresh herbs and a nutrient-rich sauce.
Listen to this week's 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.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.