I’m probably more excited about this recipe than I’ve ever been. Why?
Because it tastes BETTER than any burger you’ve ever had and it’s fully vegan. And there are tots with ranch too! I mean, what?!
This gluten-free recipe will make your day just as much as it did mine – I know it!
Get all the deets below…
Tater Tot Epicness
Ancient Grain Millet tots are one of the best food inventions eva, eva!
Step one and only one: Preheat oven to 375 and pop this tasty goodness into the oven for up to 15 minutes – until they’re golden and crispy.
You’ll want to get the oven preheat started before you dive into the burger, and then get them in the oven while you’re sautéing up the veggies.
Be sure to dip these in my fave – Tessemae Avocado Ranch dressing – for optimal enjoyment!
Burger Ingredients:
- Franz Gluten-Free hamburger buns. I don’t know what to tell you but Franz nailed the GF bread and buns. They just did. This bun is so tasty!
- Hilary’s Organic World’s Best Veggie burgers (Btw, no one is paying me to recommend these brands, this is 1111% based off of my authentic cooking and devouring experience!).
- 1 organic heirloom tomato
- 1 medium organic zucchini
- 1 bunch of organic kale (I prefer red russian kale)
- Sea salt – to taste
- Daiya Jalapeno Havarti cheese, sliced
- Homemade hummus (see recipe below)
Step one: Slice the zucchini up and then halve the zucchini rounds. Sauté on medium-high heat with organic avocado oil for 5-7 minutes, until zucchini is pretty well cooked through. Salt as desired. Then, add chopped kale and cover on medium-low heat for 5 minutes. Salt as desired.
Step two: Make the most amazing hummus of your life (I’m sort of kidding but I haven’t found any store-bought brand that matches this recipe! :))
- 1/4 cup of organic tahini
- 1 organic lemon, juiced
- 1T of organic garlic salt
- 1 can of Eden Organics garbanzo beans (These beans are pressure cooked beforehand so for those with leaky gut issues, this is a mandatory brand for you – this is the only brand of beans I’ve found that does this. No gas, no stomachaches – it’s amazing!), half drained.
- 3 T organic olive oil
The order you put these in the blender matters! So please, follow this closely:
- Start by putting the tahini in the blender first.
- Then add the juice from the lemon.
- Blend until creamy smooth.
- Next, add the organic garlic salt.
- Blend until creamy smooth.
- Then, add HALF of the can of the garbanzo beans.
- Blend until creamy.
- Next, add 2 T of the olive oil.
- Blend until creamy.
- Next add the remaining garbanzo beans.
- Add the remaining olive oil.
- Blend until creamy smooth – you may wish to add more oil here if you want an even smoother consistency.
Step three: In a separate pan, place 1T of organic avocado oil and turn on medium-high heat. Place the Hilary’s veggie burger on the pan and cover for 3-5 minutes. Then, flip the burger over and top the cooked side with 2 slices of the Daiya cheese. Turn heat down to low and cover for up to 5 minutes or until cheese is completely melted and burger is a deep golden brown.
Step four: Lightly toast the GF hamburger buns – on a 1 or 2 setting on your toaster.
Step five: Put this delicious-ness all together! Slather both sides of your toasted bun with hummus. Then top with the veggie burger, then the sliced tomato, then the sautéed zucchini & kale, then the top of the hummus-slathered bun. Prepare to be amazed!
Be sure to bless all of this amazing-ness with the Highest Love too!
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P.S. This burger is super yum reheated the next day (in the oven at 350 for about 5 minutes). I couldn’t finish mine – um, probably because I ate so many tots 😉 – but I wanted you to know this reheats so well. I’m a big leftover fan, so you know I’ll be giving you the deets when it’s prime leftover material. Xo
