Free of: Gluten and all top allergens

Ingredients

Burgers

• 1 can chickpeas, drained
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup carrots, grated
• 1 tsp salt and pepper

Tabbouleh

• 2 cups cooked buckwheat*
• 1/2 cup green onion, chopped
• 1 cup cucumber, diced
• 1 cup tomatoes, diced
• 2 cups fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 clove garlic, minced
• 1/2 cup lemon juice
• 1/2 cup olive oil
• salt and pepper

Method

1. For burgers, use a food processor to pulse onion and garlic until smooth. Add chickpeas and parsley and pulse until chickpeas are coarse and mixture is coming together. Remove to bowl. Stir in carrots, salt and pepper.
2. Combine all tabbouleh salad ingredients and set aside.
3. Over medium heat, add 2 tablespoons oil to a large sauté pan. Using your hands, form 4 patties from chickpea mixture.
4. Add burgers to pan, cook 4-6 minutes on each side until golden.
5. Serve with your favorite burger trimmings and the tabbouleh.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

This recipe uses fresh lamb, but is equally tasty with lean ground beef.

Ingredients

• 1 1/2 lbs lean ground lamb
• 1 small Vidalia onion, minced
• 1 egg [or equivalent egg replacer]
• 2 tbsp (30 mL) fresh thyme, finely chopped
• 2 tbsp (30 mL) garlic, minced
• 1 lemon, juiced, zested
• Salt and pepper to taste

Method

1. Gently combine all ingredients in a large bowl. Form into 4 to 6 burgers of equal size.
2. Lightly oil grill and set barbecue to high heat. Cook burgers for 4 to 6 minutes per side, or until a meat thermometer inserted into the middle of the burger reaches at least 160°F.
3. Remove from grill, top with caramelized balsamic red onions and serve with your favourite gluten-free bun and condiments.

Caramelized Balsamic Red Onions

Ingredients

• 4 medium red onions
• 4 tbsp (60 mL) balsamic vinegar
• 4 tbsp (60 mL) soy sauce [Optional for soy allergy; use gluten-free brand]
• 4 tbsp (60 mL) olive oil
• Salt and pepper to taste

Method

1. Peel onions and slice into 1/2-inch (2 cm) rounds.
2. Combine balsamic vinegar, soy sauce (if using), olive oil, salt and pepper in a large bowl.
3. Add onions to bowl, and gently toss to coat. Marinate one hour.
4. Remove onions from bowl, reserving marinade. Place onions in a lightly oiled grill basket, or directly onto the grill.
5. Cook for 4 to 6 minutes per side, brushing with reserved marinade until onions are soft and begin falling apart.
6. Serve with lamb burgers.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order a back issue, click here.

© Copyright AGW Publishing Inc.