Low Gluten Grain Burgers





Seves 12 small patties:

1 cup kernels, Grünkern or Farro, (soaked overnight) 

1 Tbs olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stick celery, chopped

1 large garlic clove, minced
1 tsp cumin
1 tsp paprika
1/2 tsp smoked paprika
1/4 cup parsley, chopped
(some fresh thyme, sage or other herbs if you have)
2 Tbs lemon juice
(4 med button mushrooms, chopped) optional

1 Tbs egg replacer whipped in 3 Tbs warm water
1/4 cup breadcrumbs (or rolled oats)
salt + pepper
flour for coating (optional)

Cook the soaked kernels for 10 minutes, or until softened, set aside…

Heat little oil in a pan and sauté the onion, then carrot and celery for some minutes until softened. Set aside.
Add cooked grains, garlic, cumin, paprika, parsley, lemon juice and mushrooms to a food processor and chop just a bit that it is still crumbly. Then add the sautéed vegetables, the egg replacer blend, some breadcrumbs, herbs and salt and pepper to taste.

Process until still crumbly but starting to stick. Form balls (goes well with an ice-cream scoop) set on a plate and set to rest in a refrigerator for abt. 1hour. 

Re-Shape the patties, if needed with flour and cook in a pan until nicely browned from both sides. They store well and usually taste even better the next day. Serve with home made tartar sauce or hot sauce.©2013Sabineart.com

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