Hey friends…after a busy June and beginning of July, I’m back on track and ready to share more of our plant-based recipes. Inspired by the fresh herbs in our garden, we’ve created a mouth-watering Mediterranean Rosemary Veggie Burger and topped it with a simple Roasted Veggie Spread. I must say…a whole new level when it comes to the veggie burger world. YUM!
Thinking outside the pesto box:
When it comes to toppings, I love a good vegan pesto but don’t always have fresh basil on hand when the pesto bug hits me. Moving to plan B isn’t always popular, but I’m often surprised by the treasures we come up with after a Sunday morning refrigerator purge.
One Pan Roasting:
I have found the best way to use up any remaining veggies you might have from the week is to cut them into uniform sizes, toss them with a little olive oil, and pop them onto a sheet pan and into the oven. (I typically include a diced sweet potato and a few cloves of garlic to the mix). When the veggies become soft and tender, remove them from the oven and add to your Vitamix or blender. This is where the creativity and taste preferences come in. Get creative and let your personal taste buds be your guide with added salt, pepper, and spices. The combinations are endless and these sauces can be used as a quick pasta topper, veggie burger condiment, or simple dip for fresh veggies.
We hope you enjoy both our Mediterranean Rosemary Burgers and Roasted Veggie Spread. Truly, the perfect match!
Happy Summer Friends!
- 1 cup cooked quinoa
- 1 cup roasted sweet potatoes (pre-roast 1 large or 2 small diced sweet potatoes - without skin - and measure after roasting)
- 1 can chickpeas, drained
- 2 teaspoons fresh, minced rosemary (more if you like a stronger rosemary kick)
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper (or less if you're not into pepper)
- 2-3 teaspoons Garlic Herb Blend from Simply Organic (organic garlic, organic black pepper, organic onion, sea salt, organic tomato, organic orange peel, organic bell pepper, organic parsley, organic rice concentrate, organic thyme, organic oregano, organic rosemary)
- 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 medium sweet potatoes, diced without skin
- 3-4 large cloves garlic, peeled
- 1/2 red onion, roughly chopped
- 1 small red bell pepper, roughly chopped
- 2 teaspoons fresh, chopped rosemary
- sea salt
- black pepper
- 1-2 teaspoons Simply Organic Garlic Herb Blend
- 1/4 cup water or coconut water (I like the elevated sweetness of this sauce when using coconut water)
- Mediterranean Rosemary Burgers
- Preheat oven to 350 degrees F.
- Line a sheet pan with parchment paper. Spray lightly with cooking spray or warmed coconut oil.
- Using a food processor works well for this recipe; however, feel free to use your hands as a mashing tool.
- Add all ingredients to the large bowl of a food processor. Pulse until the chickpeas, sweet potatoes, and quinoa have broken down and the mixture sticks together.
- Create 4 large-size balls and flatten slightly, forming a (plump) burger shape.
- Place on prepared baking pan.
- Bake 25 minutes and then flip burgers over for an addition 10 minutes.
- Remove and allow to set for 30 minutes.
- Before serving, lightly brown burgers on both sides in an iron skillet that has been lightly oiled. Typically 2 minutes each side is enough.
- Preheat oven to 375 degrees F.
- Line a sheet pan with parchment paper.
- Add all prepped veggies and chopped rosemary to a medium-size bowl.
- Drizzle with oil and balsamic vinegar.
- Sprinkle lightly with salt and cracked pepper.
- Toss until all veggies have been coated.
- Lay veggies out in an even layer on your prepared baking pan.
- Bake for 20-25 minutes. The baking time will depend upon the size of your vegetables. You're looking fork tender potatoes.
- Remove from oven and add the entire tray to your Vitamix, food processor, or blender.
- Add 1-2 teaspoons herbal blend.
- Add 1/4 cup water or coconut water. Begin blending, scraping down the sides as needed.
- If needed add more water for desired consistency.
- Note: I like my sauce a little on the thick side because it works well as a topping for my burgers. Feel free to play with the consistency.
- I typically warm my gluten-free buns in the oven prior to assembling my burgers.
- Place one patty on each bun.
- Top with Roasted Veggie Sauce and condiments of your choice.
- We enjoy: sliced red onion, tomatoes, thinly sliced pickles, arugula, and broccoli sprouts.
- vegan, gluten-free, dairy-free, egg-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.