September 3, 2020   |   News   |   Little Northern Bakehouse

Sometimes all you need is a dash of inspiration! And sometimes you need a great recipe to help you celebrate all that’s delicious in life. Thankfully, our favourite friends on Instagram give us plenty of both! Bust out any of these 7 Gluten-free Burger Inspirations to turn your backyard or balcony into patio seating at the hottest new diner in town—Chez You. Whichever you choose, every sandwich on this list is an excuse to chow down on juicy summer burgers in all their gluten-free glory.

Cotter Crunch: BBQ Asian Veggie Steak Burger 

What happens when you pile portobello mushroom slices, marinated in Asian BBQ sauce and grilled to steak-inspired vegan perfection on a Little Northern Bakehouse Gluten-free Millet & Chia Burger Bun? Magic in your mouth, that’s what! Lindsay Cotter’s nutrient-rich recipe is one of the best meals you’ll make on the grill this year. Get the recipe from Cotter Crunch!

Simply Quinoa: White Bean Mushroom Veggie Burger

Resolving a 10-year quest for the perfect white bean and mushroom burger sounds almost as satisfying as this recipe tastes! Simply Quinoa’s Alyssa Rimmer transforms simple, gluten-free staples and a careful collection of seasonings into a plant-based patty that’s unforgettably good. Baked or pan-seared, these bean-based beauties are worth making. Get the recipe from Simply Quinoa!

Madison_vegan.eats: Vegan Chicken Burger

Amber Poole’s passion for making plant-based eating accessible shines on the Madison_vegan.eats Instagram page, and this burger is no exception. Using Gardein’s gluten-free chick’n scallopini and a heap of pickles, this gluten-free burger inspiration proves you don’t always have to start from scratch to make something stunning.

Phoebe Lapine: Faux Falafel Quinoa Veggie Burger with Tzatziki

With filling, falafel-inspired patties made entirely from pantry staples (and a handful of fresh parsley), Feed Me Phoebe’s Quinoa Veggie Burgers are packed with plant-based protein from the healthiest whole food ingredients going. Don’t save these for summer—because they’re baked, you can devour these all year long. Want the recipes? Get them in her Instagram post. 

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FAUX FALAFEL QUINOA VEGGIE BURGERS ?? We've been making our own veggie burgers over here to try to cut down on the number of pre-packaged foods in our freezer, and I was once again reminded why these falafel-like chickpea and quinoa patties are the absolute BEST. Aside from the fresh parsley, these cuties are entirely made with pantry staples and are #vegan + #glutenfree. I'll be demoing the recipe live TODAY at 12pm on @thefeedfeed which means for the first time in two months, I put on a smidge of makeup and applied heat to my hair this morn. Schmancy, eh? I hope you'll join, and if you want to cook along, here's the recipe below: One 15 ounce can chickpeas rinsed and drained 1/3 cup parsley leaves 2 cups cooked quinoa from 3/4 cup dry 1/3 cup almond flour 2 teaspoons ground cumin 2 teaspoons ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoon sea salt 4 #LittleNorthernBakehouse Millet Chia Buns toasted Mint and/or parsley leaves for garnish For the tzatziki: 1 small cucumber roughly chopped 1/4 cup parsley leaves 1 tablespoon fresh lemon juice 1 cup full fat plant-based yogurt or Greek yogurt from one 7-ounce cup ½ teaspoon sea salt Preheat the oven to 425 degrees Line a baking sheet with parchment paper. In a small food processor, pulse the chickpeas and parsley until coarsely chopped. Transfer to a medium mixing bowl and add the quinoa, almond flour, cumin, coriander, cayenne, and sea salt. Lightly grease the parchment paper with oil. Also, grease a 1/3 cup measure and use it to portion the quinoa falafel batter into 8 mounds. With your hands, shape the quinoa into balls, then pat into 1-inch thick smooth discs. Transfer to the oven and bake until the patties have dried out and formed a nice brown crust on the bottom, 30 minutes. Flip the burgers and return to the oven for 10 more minutes, until firm. While the burgers bake, prepare the tzatziki. In a small food processor, puree the cucumber, parsley, lemon juice, yogurt, and salt until smooth but still chunky. Top the cut-side of each bun with a falafel burger and spoonful of tzatziki!

A post shared by Phoebe Lapine | Feed Me Phoebe (@phoebelapine) on

zesteatsnj: Buffalo Chickpea Burger

While Zest founder Luciana Gencarelli (Contuzzi) won’t give away her New Jersey restaurant’s secret recipe for their vegan, gluten-free Buffalo Bacon Blue Burger, she will point you in the right direction if your culinary curiosity is up for adventure. Her housemade buffalo chickpea patties, rice paper ‘bacon’ and vegan blue cheese dressing are absolutely drool-worthy inspiration.

frommybowl: Vegan Beet Burgers

Wander through Caitlin Shoemaker’s From My Bowl Instagram feed or blog, and you’ll find plenty of easy, budget-friendly vegan recipes—including this jewel-toned stunner. We’re pretty sure she’s not exaggerating when she calls these The Best Vegan Beet Burgers. The best part? She offers plenty of simple swaps, so if you’re out of cannellini beans, or you’re allergic to walnuts, you’ve still got options. Find the full recipe on her site.

theplantifulyogi: BBQ Jackfruit Burger with Creamy Vegan Coleslaw

Aleasha’s plant-based recipes on theplantfulyogi are as easy and delicious as they are good for the planet. With surprisingly few ingredients, you’ll be piling mountains of saucy BBQ Jackfruit on toasty gluten-free buns no time. Get both recipes right in her Instagram post.

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Need a little food inspo for memorial weekend? In case you missed me whipping this BBQ Jackfruit with Creamy Vegan Coleslaw up on my stories the other evening, here it is for you to save! ?????? ????? ???????? ??????????? ⋑ ? cups Slaw Mix (shredded red cabbage + shredded carrots) ⋑ ½ cup Vegan Mayo ⋑ ? tbsp Sugar (I love coconut sugar) ⋑ ? tbsp Organic Apple Cider Vinegar ⋑ ¼-½ tsp salt. More to taste. ?????? 1.) In a large mixing bowl, add all ingredients except slaw mix. Combine ingredients. 2.) Add slaw mix and throughly coat the slaw mix with wet ingredients. 3.) Refrigerate for a minimum of two hours, best when given enough time to fully saturate and soak up all the goodness! ??? ????????? ??????????? ⋑ ? cans Young Jackfruit (can be found at most grocers such as @wholefoods and @traderjoes ) ⋑ ¾ cup of your favorite BBQ Sauce (my favorite is @skyvalleyfoods Korean BBQ *vegan + GF*) ⋑ ? Chipotle Pepper in Adobo Sauce OR substitute with ½ tsp paprika/smoked paprika and 1 tsp Chile powder ⋑ Add a few dashes of liquid smoke if available ⋑ Your favorite buns! My go to lately is @littlenorthernbakehouse millet + chia buns (vegan + GF). ?????? 1.) Heat large skillet over medium heat. Add a tbsp of olive oil if not using a non stick pan. 2.) Open cans of jackfruit and drain the liquid. You’ll need to “pull” the jackfruit by either using a fork or tearing the jackfruit pieces by hand which is what I personally do (messy but much quicker). Add pulled jackfruit to the pan. 3.) Sautée jackfruit for about 3 minutes, add in your chipotle pepper including a spoonful of adobo sauce. I use my cooking utensil to break up the pepper while cooking or cut up the pepper before adding it to the pan. 4.) Add a few dashes of liquid smoke, adjust to your taste preference. Sautee for another 5 minutes on medium to low heat. 5.) Prepare your buns however you desire, toasted or not. 6.) Assemble your pulled jackfruit + slaw into a sandwich! Enjoy!

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Which gluten-free burger inspiration will you try first?