Big thank yous to all of the sweet messages about Missy – it was a sad night, and today all I want to do is sit and hug Basil.
We just returned from a long walk in the sunshine, and I’m about to get a late start to my workday. I wanted to finish up this post that I wasn’t able to complete last night. Just had to get my extra Basil time in – last night and today.
This is the other basil in my life – fresh basil from the garden just cannot be beat. Basil adds great flavor to one of our favorite burgers – and over the years I have adapted this recipe just a bit. This is the latest version, which I enjoy between a gluten free roll with gorgeous heirloom tomatoes, greens, and homemade basil aioli.
Jason enjoyed his with our favorite cheddar and more red onion:
I actually made those gluten free rolls for another project not involving burgers at all – but they prompted me to attempt a gluten free roll recipe that more closely resembles a burger roll. Fun to work on, and I’ll share any positive results!
white bean quinoa burgers
egg, soy, dairy and gluten free, vegan
makes 6 large patties, 10 slider size
1 tablespoon flax seed, freshly ground
3 tablespoons warm water
1 can great northern beans, rinsed and mashed
1 1/2 cups cooked quinoa
3-4 small potatoes (new, red, Yukon gold), roasted and mashed
1/4 cup nutritional yeast
1/2 red onion, finely diced
large handful fresh basil, minced fine
2 cloves garlic, minced
pepper and sea salt, to taste
2 tablespoons gluten free all purpose flour, extra to roll/form
Grind flax seed in blender, coffee grinder. Place 1 tablespoon in a bowl, add 3 tablespoons water and stir. Place in refrigerator to set into gel.
Combine beans, quinoa, potatoes, nutritional yeast, onion, basil and garlic in a large bowl, stir or use hands to incorporate. Add flour and flax gel, combine completely. Using flour (flour hands and have a plate of flour to work with), form patties 3 1/2 inch round, 1/2 inch thick.
Bake @ 325 for 40 minutes – flip burgers after 20 minutes.
vegan basil aioli
inspired by this basil aioli recipe
1/2 cup safflower oil*
3 tablespoons almond milk*
juice of 1 lemon
large handful fresh basil
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice and basil as you continue to blend. Store in airtight container in refrigerator 3-4 days.
Summer in veggie burger form – yum.