Veggie Burgers for Meat Lovers

Veggie Burgers for Meat Lovers

Pictured with Gluten and Grain Free Hamburger Buns

These are so delicious!  These burgers have got everything in there plus they are moist and tasty.  If they are to be grilled, I would recommend pre-forming and freezing the patties first.  Additionally, they can be made into meatballs or a meatloaf.

Veggie Burgers for Meat Lovers
Makes 6 to 8 burgers (or about 32 meatballs or one meatloaf)

In a food processor or by hand, shred:

1 - 6" zucchini
4 ounces fresh mushrooms

In a mixing bowl of an electric mixer, combine:

The shredded veggies, above
2 eggs
1/4 cup roasted pepitas (pumpkin seeds) -- sunflower seeds or some other        seed or nut would be just fine, or it can be substituted for more almond          flour
1 tablespoon Adobo seasoning

Add and continue mixing until all of the ingredients are well combined:

2 pounds ground beef
1/2 cup almond flour
1/2 cup flax seed meal (ground)
2 tablespoons potato starch*

Heat a skillet sprayed with cooking oil spray over medium heat.  Form the meat into patties and fry until they are browned on the bottom.  

Spray the tops of the burgers with cooking oil spray.  Carefully turn the patties over, lower the heat and cover the pan with a lid for 3 to 5 minutes, or until they are cooked through.

*For low carb, omit the potato starch.

I served mine with Easy Guacamole.  Yum!

Enjoy!

Grain and Gluten Free Meatballs

Grain and Gluten Free Meatballs

This recipe can be multiplied or divided easily.  I took these to a pot luck recently, and they were a hit.  They can, also, be frozen easily for quick meals at another time.

Grain and Gluten Free Meatballs
Makes about 45 meatballs

Pre-heat oven to 350F.

In a mixing bowl with an electric mixer or by hand, combine:

2 pounds lean ground beef
2 cups Utz Potato Sticks, ground to 1 cup
1 egg
3 tablespoons ground flax seed meal
2 tablespoons Adobo Seasoning
1 teaspoon thyme flakes
1 tablespoon parsley flakes

Using a small scoop, (2 tablespoon size), form the meatballs and place them on a baking sheet that has been sprayed with cooking oil spray.  Arrange the meatballs so they are not touching.  If freezing, place the baking sheet with the meatballs on it into a freezer for about 30 minutes.  Remove the meatballs from the baking sheet and store them in freezer containers or bags for up to a month.  Bake as directed below.

 Bake them at 350F for about 15 minutes or until they are firm, (20 to 25 minutes if they are frozen.)

They are great eaten by themselves as a stand-alone main dish or anywhere else one would use meatballs.  Enjoy!