Welcome to my Cooking with Friends series! Every two weeks, I invite some of my favorite food writing and blogging friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.
Today, I’m welcoming Nicki from the blog From Scratch Fast. Nicki is a recipe developer, cookbook author, and culinary instructor living in New York’s Hudson Valley. Nicki specializes in creating healthy and family-friendly recipes that come together quickly. Along with her recipes, Nicki provides super handy time-saving tips that will help you build the confidence to cook from scratch, even on weeknights. Today, she’s sharing her recipe to make colorful Gluten-Free Veggie Burgers with Sriracha Mayo. Enjoy!
I’ve had a long love affair with veggie burgers, beginning (dare I admit) with those cardboard “fake meat” pucks I used to pull out of the freezer case back in college (gah!). Thank goodness my tastes have evolved since then. These days I prefer vegetable burgers that are flavorful, moist and brimming with vegetables instead of processed soy who-knows-what.
These crimson beauties are one of my family’s favorite weeknight meals. While many homemade veggie burger recipes involve a million ingredients and steps, I’m a firm believer that veggie burgers should still be a food of convenience. In this recipe, I’ve streamlined the ingredients and process, taking inspiration from the black bean burgers in my first cookbook, The Food Processor Family Cookbook (Sonoma Press, 2016). Instead of cooking the ingredients first, I blitz raw beets, sweet potatoes, chickpeas and seasonings right in the food processor, and then bind them together with an egg and chickpea flour. The burgers are naturally gluten-free, are packed with protein, and are brimming with flavor, with a subtle sweetness from the beets and sweet potatoes. Even my two young girls will gobble them up!
While they’re delicious on their own, we take these gluten-free veggie burgers over the top by slathering them with a 2-minute sriracha mayo, which is a staple in our house (we use it on everything from sandwiches to fries to roasted vegetables). The sauce is creamy, garlicky and spicy, and man, I could seriously eat it with a spoon. You can use either regular mayonnaise for the base, or vegan mayo, depending on your preference.
With fall in full swing and schedules as crazy as ever, these gluten-free veggie burgers are in full rotation around here. I hope you enjoy them as much as we do! See how quickly and easily my gluten-free veggie burgers come together in this fun recipe video:
From Scratch Fast, and discover more recipes that can be made from scratch in under an hour (all naturally gluten-free), from breakfast all the way to dessert:
Breakfast: Spinach Baked Eggs
Nicki Sizemore is a recipe developer, food writer, video host and cooking instructor. She is the author of The Food Processor Family Cookbook (Sonoma Press, 2016) and is currently working on her second cookbook, coming out in September of 2018. Nicki publishes a website called From Scratch Fast, where she features recipes and meals that can be made from scratch in under an hour, and she’s written for publications such as AllRecipes Magazine, Parents, Fine Cooking and Teen.
Make sure to follow Nicki through her blog and on social media:
All photos above this point: © Nicki Sizemore.