Gluten Free Veggie Burgers with Chipotle Mayonaise


For the Patties
1/4 cup olive oil
12 asparagus stalks (tails cut)
1 eggplants ends trimmed and sliced in ½ inch thick slices
1 small red onions peeled and sliced in ½ inch slices
4 ea. Udi’s gluten free hamburger buns (cubed and toasted)
1 cups shredded mozzarella cheese
¾ lb. grated Parmesan cheese
2 eggs
1 Tbs.minced garlic
Salt and Pepper to taste
For the Chipotle Mayonnaise
1/4 mayonnaise
1 Tbs. Chipotles in adobo
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt


For the Patties
Method: Season vegetables with olive oil, salt and pepper and grill on medium-high heat until juicy and tender and allow to cool for 20 minutes. Dice vegetables in ¼ inch pieces. Chop bread with a knife and combine with vegetables, egg, cheeses, garlic and prepared bread crumbs. Season the mixture to taste with salt and pepper and form into 8 oz. patties.
Preheat oven to 350 degrees. Place patties on parchment lined baking sheet and bake for 15 minutes. Remove sheet pan from oven and cool completely before removing the patties.
Prepare a grill to medium high heat, oil grate and cook patties for 2 minutes on each side. Serve with your favorite accompaniments and chipotle mayonnaise on a gluten free roll (we used udi's Whole Grain Hamburger Buns).
For the Chipotle Mayonnaise
Method: Combine ingredients in a food processor and blend until smooth.


6 Servings


Wednesday, June 12, 2013 - 6:31am


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