Gluten-Free Veggie Burgers

Ingredients

Olive oil

2 tablespoons

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Paprika

1 teaspoon

Cumin

1 teaspoon

Ground flaxseed

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Red bell pepper

1 medium, chopped

Carrot

1 medium, grated

Zucchini

1 medium, grated

Black beans

1 can (15 oz), drained and rinsed

Quinoa

1 cup, cooked

Gluten-free breadcrumbs

1/2 cup

Instructions

1. Begin by cooking the quinoa according to package instructions. Once cooked, allow it to cool slightly.
2. In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
3. Add the cooked quinoa, grated zucchini, grated carrot, chopped red bell pepper, chopped onion, minced garlic, gluten-free breadcrumbs, ground flaxseed, cumin, paprika, salt, and pepper. Mix well until all ingredients are fully combined.
4. Form the mixture into patties, about 1/2 inch thick, ensuring they hold together well.
5. Heat the olive oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet.
6. Cook the veggie burgers for about 4-5 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
7. Serve the veggie burgers on gluten-free buns with toppings such as avocado, lettuce, tomato, and your favorite condiments like mustard or gluten-free barbecue sauce.