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Yield: 4 mini burgers

THE BEST GLUTEN FREE VEGAN BURGER

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
If you want to eat healthy and eat more vegetables, this is a wonderful way to cook something different and full of flavors, with a very creamy (and spicy if you like it this way) avocado. Who can resist this burger?
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Ingredients
 

VEGGIES

  • ½ sweet potato
  • 1 beetroot, round
  • ½ red onion
  • ½ eggplant
  • ½ big zucchini (or 1 small)
  • 1 big tomato
  • 2 kale leaves (curly), ribs removed
  • ½ fresh lemon squeezed
  • 4 portobello mushrooms (medium size)
  • Few arugula leaves
  • 1 tbsp fresh rosemary, chopped
  • 1 pinch Himalayan salt and freshly ground pepper
  • 2-3 tbsp coconut oil or olive oil

GUACAMOLE SAUCE

  • 1 ripe avocado
  • ½ fresh lemon squeezed
  • 1 garlic clove, grated
  • 1 tsp cumin powder and coriander powder
  • 1 chili, chopped , (optional)

Instructions
 

VEGETABLES BURGER

  • Preheat your oven to 200°C (fan).
  • Clean the sweet potato, beetroot, onion, eggplant, zucchini, and tomato. Except for the tomato, peel them. Cut them all into about ½ cm slices (be sure to make 4 nice strips each to make 4 burgers) and set aside. Keep the leftover pieces in your fridge for a smoothie or a salad.
  • Remove the portobello stems and massage the oil into the portobello's caps. Place them gips facing up on a lined baking sheet. Sprinkle it with salt. Set aside.
  • Then, clean the kale and remove the ribs. Put it into a medium bowl and add the juice of ½ lemon and drizzle with some olive oil. Using your hands, massage the kale firmly. Place the kale on the same lined baking sheet (next to the portobellos).
  • Leaving the red onion on the side (we will use it raw), put all the remaining strips of vegetables (sweet potato, beetroot, eggplant, zucchini, tomato) on the same lined baking sheet, covering both sides with a drizzle of coconut oil or olive oil. Add some salt, pepper, and paprika. Spread some fresh rosemary on top of it.
  • Put the tray into the oven for 15 minutes. Then, remove the tomatoes and set aside. Turn over the other veggies (on the baking tray) and bake for 5 minutes more. If necessary get the water out of the portobello before to turn them over and put them back in the oven too.

GUACAMOLE SAUCE

  • Meanwhile, you can make guacamole sauce. Blend in a small blender 1 avocado, garlic, ½ lemon, some cumin, and coriander powder (and 1 chopped chili if you like it spicy) until you reach a smooth texture. Add some salt and pepper to taste.

VEGGIE BURGER

  • Once the vegetables are soft and ready, you can start to layer your 4 burgers. Starting from the bottom with sweet potato, guacamole, eggplant, zucchini, beetroot, kale, more guacamole, tomato, raw onion, arugula, and finally portobello to cover it. Bon appetit !
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!