Mini Burgers with Spicy Mayo and Caramelized Onions

Makes 12-16
Free of: Gluten and all allergens.

Ingredients

Burgers

• 1 1/2 lbs (700 g) ground beef
• 1 1/2 tsp Ener-G Egg Replacer mixed with 2 tbsp water or 1 egg
• 1 medium shallot, minced
• 1 clove garlic, minced
• 1/4 cup (60 mL) fresh parsley, chopped
• Salt and Pepper
• 2 tbsp vegetable oil

Mayo

• 1 cup (250 mL) Cybele Pascal’s Rice Milk Mayonnaise or Vegenaise (or similar ‘friendly’ mayo)
• 1 tsp chipotle peppers, pureed
• 1 tbsp lemon juice

Onions

• 2 large Spanish or sweet onions, halved and sliced
• 2 tbsp olive oil
• Salt and Pepper

Method

1. Combine all burger ingredients except the vegetable oil. Mix thoroughly.
2. Forming 2-inch burgers: Roll approximately 2 tbsp of meat into a ball in your hands, then flatten. Place on a cookie sheet. Continue until all mini patties are formed. Refrigerate.
3. Make the spicy mayo: in a small bowl, stir together mayo or alternative, chipotle peppers and lemon juice. Set aside
4. For caramelized onions: over medium-high heat, heat the olive oil in a large saute pan. Add the onions and salt and pepper. Stir together well and reduce temperature to medium-low.
5. Continue to cook onions 18-20 minutes, stirring often. Remove from pan and cool.
6. Remove raw burgers from fridge. In a large pan, heat 2 tbsp vegetable oil over medium-high heat. Add burgers and cook 3-4 minutes on each side until cooked.
7. To assemble burgers, use your favorite gluten-free or allergen-free mini buns. Spread mayo on both sides of bun, add one burger and top with a spoonful of caramelized onion. Serve immediately.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.