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I used a mortar and pestle since I don’t have a food processor. Texture was great and held together with no problem on the grill (no pan). I happened to put grilled eggplant and sprouts on in addition to the red onion and lettuce. I also used Greek yogurt as a substitute for the sour cream in the sauce and it seemed fine. I am definitely making this again.
I didn’t have very good luck getting the veggie burgers to stay together on my grill, I made the day before as suggested, so not sure what the fix is for that. But the Green Goddess sauce was awesome and great on lots of things. I will hang onto that aspect of the recipe for future use.
Hi, Brandi! Emma here, managing editor. Thank you for the feedback!
Flavor was great but the consistency was similar to mashed potatoes. Cooked stove top. Suggestions?
Hi, Carol! Emma here, managing editor. When you process the mixture in the food processor, try pulsing just until you get a roughly chopped mixture. Scoop out half and set aside, then add the egg and breadcrumbs to the remaining mixture. Pulse a few more times, then mix the rough-chopped mix and the smoother mix together in the bowl. I think that should give you the texture you’re going for while still making sure the patties hold together. Let us know how it works!
I can’t have any wheat products. Is it possible to substitute course almond flour for the bread crumbs?
Also, can greek yogurt be used instead of the sour cream?
Helen, I make my own gluten free bread crumbs by toasting GF bread and scraping it for the crumbs. I would definitely try the Greek yogurt. I often cut back on mayonnaise by replacing some or all with yogurt. Both the burgers and the dressing are yummy! I hope you try them!
Thanks for the suggestion. I ended up making them without any type of bread crumbs at all. They held together well after being chilled, but honestly, I found them so dry. I did not enjoy them at all.
Hey Helen! I would use some sort of gluten-free flour blend (Bob’s Red Mill has a good one). Also, you might try cooking the burgers in a skillet instead of on the grill as I think they will probably be more fragile. Make sure to chill them well and they should work though! Good luck!
Thanks for the suggestion. I eliminated the breadcrumbs, just used egg as a binder. They held up well but were just too dry for my taste. Will not make them again.
Total thumbs up on these veggie burgers! I knew from the spicy fragrance wafting off of the burger mix that it had a good chance to be a winner. They hold together nicely. I pan fried the burgers and served them with mixed greens, tomatoes and sliced cucumbers along with the Green Goddess Dressing. Will definitely be making them again!
That Green Goddess Veggie Burger really looks delicious.I haven’t gotten into eating avocado on my sandwiches yet…