There are numerous reasons why people choose to reduce their meat intake or omit it totally from their diet. My Meatless Monday journey began with health and gut issues and changing to a Paleo Diet Plan. So I have created a few plant based options to trade off with through the week.
'Beyond
Meat' Burgers (and other meat alternatives) are now available at fast food
restaurants and in grocery store meat departments. This plant based meat
replacement is getting a lot of press recently. One review I read on
'Beyond Meat' mentioned, "although they are plant based and an alternative
to eating carbon producing beef, these burgers are still a processed
food." For anyone eating Paleo or any other restricted diet, read labels ... the ingredient
list is not the best option. 'Vegan' burgers of past and present have main
ingredients of lentils and/or soy, nuts and vegetables. Again, not suitable for the Paleo Diet. The version I
have offered in my recipe below omits lentils and soy to keep it Paleo
compliant.
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| Sliced - minced in food processor - finely diced by hand |
My 'Meatless Burger Patties' have an egg for binding the ingredients together and coconut flour to absorb liquid. Even so, they are delicate and crumble easily. It is important to finely dice all the vegetables and handle the patties gently. Bake on a parchment lined cookie sheet, when totally cooled they can be frozen between squares of parchment or wax paper, so you can remove only the amount you need for a meal.
The frozen patties can be reheated either on a preheated BBQ grill, a small bake sheet in the oven or in a non stick pan.
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| Combine and cook off most of the liquid |
1 large onion - 1 heaping cup finely diced
12 oz. mushrooms - 3 cups finely diced
1 large carrot - 2/3 cup coarsely grated
1-2 stalks celery - 1/2 cup finely diced
2-3 large cloves garlic - minced
2 tsp. coconut flour
1 tsp. dried sweet marjoram
3/4 tsp. sea salt
1/2 tsp. dried oregano
1/2 tsp. coarse ground black pepper
1 large egg
1 Tbsp. coconut aminos *see Chef's Note
2 oz. - heaping 1/2 cup activated pecans, finely chopped
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| Gently form and pat into a patty form |
To reheat a frozen patty: spray the shiny side of a piece of tin foil with non stick spray or avocado oil. Place the prepared tin foil on a preheated BBQ grill, gently place the frozen patties on the foil to heat through. Or line a bake sheet with parchment paper and bake the frozen patties in a 350°F oven for 10-15 minutes. For crispy edges, fry in a non stick pan with coconut or avocado oil be very gentle when turning the patty.
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| Sally Rae's Meatless Monday 'Burger' Patties |
