the ultimate loaded veggie burger

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It’s Friday.

You’re probably aware.

You’re ready for the weekend.

And this burger is ready for your mouth. So let’s get right down to business.

I wanted to go all out with this burger. Topping GA-lore. You ready?

Crunchy potato topping.

Check.

Avocado lime cream.

Check.

An everything topped bun.

Check.

FEAST.

This recipe was actually inspired by Lindsey’s [from Love & Olive Oil] new book, Breakfast for Dinner. I received a copy of her book a few weeks ago and was blown away. The recipes, the photography, the design + layout. Everything. This book is spectacular, and I just can’t seem to put it down. Many of the recipes are easily adapted to be vegetarian or vegan and gluten-free, too.

For instance, Lindsay’s Sunny-Side-Up Burger, on page 62. Lindsay uses ground sirloin and tops the burger with crispy russet potatoes, a sunny-side-up egg, and cheese. I couldn’t stop gawking at the photo with the drippy egg, and I knew I had to recreate it.

Starting with the bun.

Say goodbye to sad gluten-free buns. I’ve got a 5 minute GF bun facelift you are sure to L-O-V-E! Remember the everything topping on my rosemary quick bread? Oh yes. Just like an everything bagel!

Then, instead of russet potatoes I roasted grated sweet potatoes until they were super crisp. A crispy burger topping is where it’s AT!

The avocado cream sauce is made with avocado, Greek yogurt, lime juice + zest, garlic, and salt, then blended until smooth.

You’ll want to slather it on. Seriously. Don’t be shy.

And then the egg. But you knew that was coming.

Maybe you’re thinking, this is too much.

But I assure you it is not.

It is exactly perfect.

Messy, super messy, and perfect.

Print this!

The Ultimate Loaded Veggie Burger

gluten-free // yields 6 burgers + toppings

inspired by: Sunny-Side-Up Burgers from Breakfast for Dinner, p.62

Simple Black Bean Burgers

Avocado Lime Cream

adapted from: Avocado Cream Sauce from Breakfast for Dinner, p.23

  • 1 cup mashed avocado, about 1 1/2 avocados
  • 1/2 cup + 2 tablespoons Greek yogurt
  • 2-3 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  1. Place all ingredients in a food processor or blender and blend until fully smooth.
  2. Taste. Add more salt and/or lime juice to your preference, but note that flavors develop and come together as the cream chills.
  3. Refrigerate for at least one hour. Taste and make final adjustments.

notes: This can be made a day ahead as the lime juice will keep it from browning. Note that the tanginess of your Greek yogurt will vary the taste of the recipe. I used Wallaby 2% organic which is very creamy with a mellow tang.

Everything Buns

Udi's gluten-free, multi-grain buns are my favorite

  • 6 gluten-free buns
  • 1 egg, whisked
  • 2 1/2 teaspoons poppy seeds
  • 2 1/2 teaspoons sesame seeds
  • 1 1/2 teaspoons dried minced garlic
  • 1 1/2 teaspoons dried minced onion
  • 2 teaspoons large flaked sea salt
  1. Preheat your oven to broil over high.
  2. Brush the tops of your buns with a light coating of whisked egg.
  3. Sprinkle the everything topping on each bun.
  4. Place top up on a baking sheet and place on the center rack in your oven for about 3-5 minutes until the tops are lightly browned and the egg is dry. Watch closely to avoid burning.
  5. Flip over and toast for another 3-5 minutes if desired. Toast the bottoms if desired as well.

Crispy Grated Sweet Potatoes

  • 5 cups grated sweet potatoes, about 2 medium sweet potatoes
  • 2 tablespoons melted coconut oil
  • generous sprinkling of salt + pepper
  1. Preheat your oven to 350* F and line 2 baking sheets with parchment paper.
  2. Spread half of the grated potatoes on each pan and gently squeeze with a towel to soak up some of the moisture.
  3. Toss with 1 tablespoon of melted coconut oil over each.
  4. Sprinkle with salt + pepper and toss until fully coated.
  5. Spread evenly and bake for 15 minutes.
  6. Toss, evenly spread out, then bake for another 15-25 minutes. Toss 2-3 times during that time.
  7. Remove when golden brown and crisp. They will crisp more as they cool.

Sunny-Side-Up Eggs

  • 6 large eggs
  • coconut oil or ghee
  1. Heat a small pan [non-stick or well-seasoned cast iron] over medium-low heat and grease with coconut oil, ghee, or another butter/oil.
  2. While heating, crack 1 egg in a bowl.
  3. Once the pan is hot pour the egg carefully into the pan, being careful to not break the yolk.
  4. Place a lid on the pan, slightly cracked, and let cook 2-4 minutes until the white is just fully cooked. Check on the egg frequently, so the yolk does not become too firm.
  5. Carefully remove from the pan and place on a warmed plate.
  6. Repeat until all eggs are cooked.

notes: There are many methods for cooking sunny-side-up eggs, but this is the one I like best to make sure the whites fully cook. It may take an egg or two to figure out the exact cook time with your pan + stove. I would start cooking the eggs about 10 minutes before the potatoes are done. Two pans help speed up the process.

Assembly

bottom bun > lettuce > burger > crispy potatoes > egg > avocado cream > everything bun top

Maybe you don’t make this tonight.

But definitely on Saturday.

And again on Sunday. It’s worth it.

Ashley

mayo-less stuffed egg salad

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I made the most terrible meal ever last week.

Rarely do I have to throw an entire pan of food away but this-was-disgusting.  There was no coming back.  There was no saving this meal. 

I tried to make a coconut milk stir fry with baby bok choy as the star vegetable.  Whenever I make sauces I add ingredients very gradually.  Things were going okay until the coconut milk was introduced.  From that point I just couldn’t get it to taste right.  I moved on and thought maybe it would come together as it cooked.

I started stir-frying the veggies and then poured the sauce on.

Terrible.  No flavor.  I added a few more spices and drizzles of different ingredients to no avail.  During the taste testing I also came to the realization that bok choy is not really my thing.  I like it o.k. in small doses but realized I’m just not a huge fan.  I think it’s the texture.

Or, I may just need a lesson in how to properly prepare bok choy.

After that disaster, I moved on to my bowl of perfectly hard boiled eggs.

Mmmm, eggs.

I’ve made a few mayo-less egg salads before—one with Greek yogurt and two withhummus—but wanted something a little more traditional in flavor. 

The dressing turned out a little tangy, slightly sweet, and creamy.  The trick to the creaminess was adding one of the cooked hard boiled egg yolks.  The taste profile is similar to mayo but the consistency is quite different.  It’s not nearly as thick and doesn’t fully bind the chopped egg together.  However, this is exactly what I was going for, as I’ve never been a huge fan of egg salad so thick it maintains its form after being scooped.

A mopey hello from my photography sidekick, Dakota.

Print this!

Mayo-less Stuffed Egg Salad

gluten-free, dairy-free // yields 2-4 servings

  • 6 large eggs
  • 1/3 cup extra virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1 hard boiled egg yolk comes from 1 of the 6 eggs you’ll hard
  • 1 1/2 teaspoons honey
  • 3/4 teaspoon minced garlic
  • 3/4 teaspoon brown mustard
  • 1/4 teaspoon salt + pepper
  • 1 cup bite-size chopped lacinato/dino kale
  • 1/4 cup chopped oil-packed sun dried tomatoes blotted of excess oil
  • 2 tablespoons diced green onion
  1. Place eggs in a large pot and cover with cold water by 2-inches.
  2. Bring to a boil over med-high heat and let boil for 1 minute.
  3. Turn off the heat, cover, and let sit for 13 minutes.
  4. While cooking, prepare a large bowl filled with ice and water.
  5. Drain the water from the pot and place the eggs in the ice bath until fully chilled.
  6. Once chilled, remove the shell from all of the eggs and set aside 1 of the egg yolks.
  7. Place the oil, vinegar, 1 egg yolk, honey, garlic, mustard, salt, and pepper in a blender and blend until smooth.  Taste and add more salt/pepper if needed. 
  8. Place the kale in a bowl, add 1 tablespoon of dressing, and massage the dressing into the kale with your hands to tenderize.
  9. Chop or mash the remaining hard boiled eggs and place in a large bowl with the kale, sun-dried tomatoes, and green onions.
  10. Add desired amount of dressing and gently fold all of the ingredients together.  Taste, and add more salt + pepper if desired.
  11. Serve immediately or store in the fridge in a sealed container.  Dressing soaks in a bit as it sits.

notes: You can definitely leave out the “stuffing” ingredients of kale, sun-dried tomatoes, and green onion to have a more traditional egg salad.

Enjoy on crunchy toast or lightly dressed kale.  Can never get enough eggs, kale, or toast.

Hope you all had a delicious, relaxing, and/or adventurous weekend!

Ashley