Very Veggie Burgers w/ Red Pepper Sauce

Very Veggie Burgers w/ Red Pepper Sauce
Prep time
Cook time
Total time
This delicious recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 4 burgers
  • 1 medium onion, quartered
  • 1 small bunch parsley
  • 3 large cloves garlic
  • ⅓ cup basil leaves, packed
  • 1 10 ounce box frozen chopped spinach, squeezed dry
  • 1 large carrot, grated fine
  • 1 large zucchini, grated fine
  • 1 cup fresh bread crumbs, a little more if needed to make a firm mixture (use gluten-free breadcrumbs for gf)
  • Salt and pepper to taste
  • ⅓ cup olive oil
  • Pinch nutmeg
  • 3 red peppers, cored out, cut in large chunks
  • ¼ cup dry white wine
  • 2 tbsp green peppercorns in brine, drained (settle for ground pepper)
  • ½ cup olive oil
  • ½ cup basil leaves, packed
  • 1 tbsp paprika
  • Salt and pepper to taste
  1. Preheat the oven to 375°F.
  2. Finely grind the onion, parsley, garlic and basil in food processor. Transfer the ground mixture to a bowl, add all remaining ingredients and mix thoroughly. Form a dozen patties, and place them on a foil-lined baking sheet. Bake about 20 minutes. Serve hot or at room temperature, alone or with red pepper sauce (recipe follows) or other good sauce of your choice.
  1. Process all ingredients till smooth. Store in a glass jar in the refrigerator.
To keep this recipe gluten-free, nut-free, and/or soy-free, be sure to pick your breadcrumbs wisely!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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