I’m going to attempt to chronicle my adventures in allergen-free and gluten-free cooking. This is not easy, because I’m always in a rush, and usually something terrible happens, some times legendary, like the time I burned my hand on the side of the oven rack when I was pregnant with Amelia.
That time, pork chops did me in.
Burning is something I do at least 2-3 times a year, but lately cutting has been getting the most of my poor fingers, especially since I learned how to cut an scallion, proving that a little bit of knowledge IS actually dangerous.
Most days? It’s Me vs. The Kitchen….let’s see the score from last night:
Me: 5 burgers, gluten-free, made with broccoli-shitake-roasted garlic & onion puree.
Kitchen: 1 sliced pinky finger that bled heavily, 1 sliced thumb fingernail.
Upside: everyone at their veggies.
Recipe For Healthy, Tasty, Gluten-Free Burgers:
- Puree a handful of broccoli heads and about 2-3 shitake mushroom heads with a tablespoon or two of water in food processor.
- Roast 1 chopped garlic clove and a tablespoon of chopped white onion in oil. Add to food processor and puree with broccoli-shitake mix.
- Mix with 1lb. chopped meat.
- Make about 5 burger patties. Add to low medium flame until cooked to desired length.
Enjoy! May I recommend serving them on either lettuce or Udi’s very delicious gluten-free Classic Hamburger Buns?