I love when my husband travels. That sound horrible doesn’t it? Well, the truth is that while we all miss him terribly, dinner is much more adventurous when he is away. Not to mention I get to tuck myself into bed much earlier!
You see he is a mid-western meat and potatoes kind of guy. He will always eat what I prepare and never complains, but while he is away I feel a lot more freedom to play around with vegetarian options.
And my kiddos and I, well, we love to give new foods a try. So while he is away probably dining out at some steak house with clients, we often opt for vegan or vegetarian meals. Lentil Sloppy Joes, Lentil Meatballs with Zoodles, and Sweet Potato Burritos are some of our favorites.
This past business trip I decided to play around with veggie burgers. I prefer to make my own because most store bought vegetarian burgers contain very little veggies and a whole lot of modified ingredients. And while I love my Sweet and Spicy Black Bean Burgers with Mango Guacamole, I was craving something different. And that is when I invented these Grain Free Green Chile Veggie Burgers.
Oh my word are these good!!
I blended up some zucchini, roasted sweet potato, flax seed, green chilies, and southwestern spices. This mixture does not have the traditional binding agents like bread crumbs, egg, or oats, so it is a bit delicate to work with. Make it easy on yourself, line a sheet pan with parchment paper or a silpat and then scoop out 1/3 cups into mounds. Gently press down to form a patty shape and roast in the oven.
At this point, you can serve these veggie burgers on lettuce for a vegan and gluten free burger that is filled with out of this world flavor–not to mention incredible nutrition. However, if you are NOT vegan, I would highly recommend once burgers have cooked through topping them with Montery Jack Cheese and broiling until the cheese is just melted. I served mine topped with a bit more green chilies on a lettuce wrap and it was so good!!
I already said I like them, but what about my kids? Tate, loved them!! Layla said they were a bit spicy for her upon her sample bite. I gave her one with cheddar cheese instead of the Montery Jack cheese on a whole wheat bun with and she was all in.
The next day I crumbled up a leftover patty over a Mexican salad with lettuce, black beans, fresh pico and avocado–incredible! And my husband, who had returned home, saw my lunch and made a salad for himself. And what do you know, he enjoyed every bite. He surprises me sometimes–maybe we are starting to rub off on him.
- 1 large sweet potato, roasted and peeled
- 1 pound of fresh zucchini, washed ends removed, and diced into ½ inch chunks
- 2 (4.5 ounce) can green chilies, diced
- ⅓ cup ground flax seed
- 2 teaspoons chili powder (I used chipotle chili powder)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 8 slices Montery Jack cheese, optional
- Preheat oven to 425 degrees. Line a large sheet tray with parchment paper or a silpat.
- In food processor, blend together sweet potato, zucchini, 1 can green chiles, flax seed, and spices until well combined.
- Scoop out about ⅓ cup of mixture onto prepared sheet tray. Pat down into burger patties.
- Bake for 25 minutes on first side and carefully flip and cook for additional 10 minutes, or until browned.
- If serving with cheese, place a slice of cheese on each patty and return to the oven until cheese is just melted.
- To serve: Top with additional canned chilies, on a lettuce wrap or on a bun