Awesome Vegan Burger with Gluten Free Flax Buns

My original post was going to be the baked Arabian spice yam fries but the burger stole the show!  Totally took it over.  If you haven’t tried the beet burger or the Russian dressing from the vegan reuben sandwich then I highly recommend that you whip up a batch so that you can make this burger.  The only other addition is these flax bread buns that I made the other day which were perfect for the burger.

I wasn’t going to post the recipe for the buns until I played around with it a little more but the texture and taste were on the spot that I will share my first version recipe.  The only thing that I would change is potentially adding more baking powder to get more rise but that is adding sodium so I may have think on it a little more.  Without the added rise, the buns are good and held up very well with the burger.

The recipe makes enough for 3 burgers. As I was typing the recipe below I realized that I did not write down the amount of water used. I think it was close to 1 cup to 1 1/2 cup. Basically it was a thick batter that is then spread out to make the buns. I will re-make the recipe and update the amount of water used.

Awesome Vegan Burger

Assembly from Bottom to Top:
bottom bun (below)
beet burger
diced red onions
shredded cabbage
Russian dressing
dill relish
top bun

Top your bottom bun with the beet burger, diced red onions, shredded cabbage, and Russian dressing. Spread some dill relish on the top bun and place on top of your burger. Enjoy!

Gluten Free Flax Bun

1 cup flax meal
3/4 teaspoon baking powder
2 tablespoon almond meal
1 teaspoon chia seeds
1 tablespoon date sugar
3/4 teaspoon Italian seasoning
water (can you believe I did not write down the amount of water used)
sesame seeds

Preheat oven to 350 degrees.

Mix all of the dry ingredients and then add the water. You want the batter to be slightly thick but not too thick that you cannot spread.

Lightly oil a cookie sheet and using an oiled food ring drop one spoon of the batter into the ring. Spread out evenly and repeat for the remaining batter. Sprinkle half of the batter with sesame seeds.

Bake for 30 minutes and flip the buns and bake for another 15 minutes. Allow to cool on a rack and enjoy.

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  • Richgail 8 years ago

    I’ve never dealt with flax meal and chia seeds, now I have a recipe to try them with. Thanks for sharing.

    • Cheyenne 8 years ago

      Flax meal is my go to for egg replacer in baking as well as when coating veggies before breading. It works perfect and is high in fiber. Chia seeds also make a good tapioca pudding alternative that provides loads of energy! Hope you try them out.

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