Most meatless burgers contain TVP, wheat, corn, or something else I either can't eat or don't want to eat. Len had the idea to make meatless balls but as this project evolved, I realized that using the griddle would allow these to hold their shape.
I am using edamame and carrots. You can, of course, use any veggies you like. I imagine a little onion and garlic would be nice in here too but that ain't for me!
3 tablespoons margarine
2 teaspoons Bragg Liquid Amino's
3 cups water
1 bag frozen edamame
1 bag frozen carrots
1 cup mashed potato flakes, Whole Foods are gluten free and vegan
1/4 cup GF baking mix, approx.
Dash of salt
2 tablespoons margarine
1 teaspoon Bragg Liquid Aminos
Veggie cooking liquid
In a stock pot or Dutch oven, melt the margarine with the Bragg's. Cook until the Bragg's caramelizes a bit. Add the veggies. Stir them around to coat with margarine/Bragg's deliciousness. Add the water. Reduce the heat, cover and simmer until veggies are super tender.
Fish out the cooked veggies with a slotted spoon or spider into a food processor. Reserve the cooking liquid! You're going to use it later.
Purée the veggies. Add the mashed potato flakes and salt. Check the dough and see how it is. If it is too sticky to handle, add enough baking mix to achieve soft, but not sticky, dough.
Shape into burger patties. Cook on preheated 375 griddle until brown on both sides.
For the sauce...
In a small frying pan, melt the margarine and Bragg's until caramelized. Add the cooking liquid and boil to reduce a bit, about 10 minutes.
Either pour over the patties or put the patties in the pan of sauce before serving.