I'm all about simple baking. I'm all about getting more veggies into traditional foods. Here, I'm sharing a fun twist on the veggie burger that's also gluten free. These veggie burgers are perfect on the Canyon Bakehouse gluten free buns.
These veggie burgers are filled with veggies! The best way to go. So, naturally these veggie burgers are soy + gluten free. Both soy + gluten can often lurk in veggie burgers. These burgers are made with both raw veggies + baked veggies. They are warm + toasty, yet crunchy with the fresh veggies.
Gluten Free Veggie Burgers:
Tomatoes on the vine
Veggies to Bake:
Medium sized Portobello Mushrooms
Olive Oil or Avocado Oil
Slice up the fresh veggies + set out on a platter or small individual plates.
Skin + Slice a large sweet potato + a large beet. Line a baking sheet with parchment paper. Drizzle olive oil + sprinkle cumin + garlic salt onto the parchment paper. Dip the sweet potatoes + beet slices into the oil + spices + arrange on the paper. Wash the portobello mushrooms + line on the parchment paper as well. Bake at 375 degrees for 25 minutes. Flip after 12 minutes. Remove the beets + mushrooms from the pan + please the sweet potatoes back in. Broil the sweet potatoes on low for 5 minutes.
Toast the Canyon Gluten Free buns in a toaster over for a short time just to get them a little crispy.
Pile the veggies high on the buns + enjoy. Top with your favorite balsamic dressing. Cheers.