Gluten-Free Burger Recipe
I’m so proud of the Fall Renewal group! We are on Day 10, our last day!
We’ve been celebrating our wins:
- clear skin (breakouts be gone!)
- clothes feel loose
- becoming more aware of our cravings and how to deal with them
- busting the sugar
- being present and grateful
- recipes to make over and over (staples rock!)
- healing pain like arthritis, tendonitis, headaches
- feeling centered and bad ass.
There are so many discoveries happening during our cleanse… bodies healing, feeling more balanced and at ease. I have to say, personally, I made a big leap. Besides feeling lighter in my belly and compliments on my skin (yeah, I’m all into that!), the biggest take away is being more present. My detox intention was to let go more and not push. I practiced this a lot, and I have to tell you, it’s been fascinating.
During the cleanse, I float above my physical body, and observe, watch, without any judgement or pushing to make something happen. I found myself actually chuckle out loud, recognizing “aha’s” and instances where I could push and struggle. I’ve been also trying to be more present, aware, of my surroundings, all the beauty, the love from my family and friends, the love from our group, how lucky I am. Really lucky. It sounds a bit cliche, I know, but there have been many times where I would focus on what I didn’t have or nitpicking at what was wrong in my life. But in reality, life is good. Very. Good.
In addition to this awareness, I have crazy energy and my mood is happy, happy!
And my belly is happy, happy, too.
Everyone’s been talking about the Mushroom Burgers from Fall Renewal:
Heidi’s burger patties
Misty’s baked in oven, finished under broiler
Paige’s delights~almost done!
Suzanne’s mashed avocado ~ yum!
I’ve been getting requests to post the recipe and, well, here we are!
Mushroom Burgers have tons of protein (quinoa and black beans), sweet potatoes (ground root veggies to satisfy our sweet tooth and packed with beta carotene to protect us and get us ready for cold and flu season) and lots of “meat” from the Portobellos. So satisfying, even for a meat-lover.
Want to make them for dinner?
Sure, let’s do it.
Mushroom Burger
Ingredients:
2 Tbsp. extra virgin olive oil
½ onion, finely chopped (1/4 cup)
1 garlic clove, minced
1 15 oz. can black beans, rinsed and drained
1 cup cooked quinoa (make ahead of time according to package directions)
½ cup sweet potato puree ( I used canned)
¼ tsp. ground cumin
2 Portobello mushrooms
Sea salt and freshly ground pepper to taste
Garnish: ½ avocado, peeled, pitted, and sliced
Directions: Preheat oven to 350 degrees F.
In pan, heat 1 Tbsp. oil over medium high heat. Add onion and sauté for 2 minutes. Add garlic and beans and cook for 3 minutes. Remove beans from heat and transfer to large mixing bowl.
Lightly mash the beans with a fork until semi crushed. Add rest of ingredients (except mushrooms and remaining olive oil) to the bowl and mix well.
Form patties with your with hands and place on prepared baking sheet. Bake for 10 minutes, turning once. Remove from oven.
For mushrooms, remove stems and coat with remaining oil. Season with salt and pepper and roast for 15 minutes. When ready to serve place each burger on top of mushroom and garnish with avocado. Serve.
Serves 1-2.
Garnish ideas:
tomatoes
spinach (arugula is also a good choice)
avocado (a favorite obvi)
red onion
cilantro
pickles
lime
Burgers are gluten-free, too. An added bonus!
You know, detox isn’t some scary, deprivation, “I’m going to eat my arm off!” type of thing. At least not my detoxes. AND these burgers are proof that DETOX = DELICIOUS!
Will you make the Mushroom Burgers? What will you use as a topping? Please share your idea with me in the comments below.
PS. Our bodies want the best for us…our desires to be granted, our essence to be revealed. As we clear away all the clutter within our cells, it’s easy to see, feel, connect, to heal. Very powerful stuff happens during detox!
Fall Renewal Detox Kits are now on sale.
4 Responses to Gluten-Free Burger Recipe
Hi Lisa!
This recipe looks amazing.
I do not enjoy eating mushrooms (ha! I may have mentioned this) but I have recently discovered oyster mushrooms which are delicious!
Thank you for always being such an inspiration!
Robin
Ahhh, yes, dear Robin, I do remember! And so cool you are dipping your toes with the oyster mushrooms…so delish! This recipe is the bomb so possibly it will sway you:) Hugs to you! 🙂
Can I substitute the quinoa with brown rice and the sweet potato puree with cooked pumpkin puree? I have made a recipe similar and cooked the pumpkin (canned) down to make it thicker. I was concerned about the sweet potato since my husband is diabetic and I try to cut down on the carb count when I can in a meal.
Absolutely, Shannon! Subs are always encouraged so you can make the meal your own. Keep playing with it and what you suggest will work out great, especially for your husband. 🙂