Wholesomely Hannah

healing through food, SCD-based recipes

scd indian-spiced veggie burgers

An anti-inflammatory take on the classic veggie burger… made with just 3 scd-legal ingredients and a whole lotta spices!

I have yet to find a convenient frozen veggie burger that has ingredients allowed on the specific carbohydrate diet… almost all contain soy, grains, or beans/legumes considered “illegal” on scd. (click here for the link to the full list!)

So I took matters into my own hands and got creative in making my own gut-healthy version that still packs a flavor punch!

These are the perfect easy, plant-based solution for all of the upcoming summer burger nights! The warm, anti-inflammatory spices also add a fun spin on the typical “Americanized” patties from the grocery stores that I used to buy constantly. PLUS navy beans happen to be scd-compliant and packed with protein and fiber, making them the perfect base for this burger.

Before being diagnosed with IBD, I’ve never heard of navy beans, but I can officially report that they are a delicious substitute for black beans or chickpeas!

Step 1: combine the peppers, onion, and spinach in a food processor; pulse until finely chopped.

Step 2: add in 3/4 of a can navy of navy beans, an egg, and coconut flour, and all of the spices, blending until just combined. Stir in the other 1/4 can of whole beans.

Step 3: Form mixture into burger-sized patties. This recipe should make about 5!

Step 4: Bake & enjoy! I put mine on my homemade 5-minute scd walnut flour bun and topped it off with a drizzle of sriracha and spinach.

Print
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scd indian-spiced veggie burgers

  • Author: Hannah Carney
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 burgers 1x
Print Recipe

Description

Anti-inflammatory, gut-healthy veggie burgers packed with Indian-inspired flavors from turmeric, cumin, ground mustard seeds, and more. 

Ingredients

Scale
  • 1 can of navy beans
  • 1 egg
  • 2 tbsp. coconut flour
  • 3 mini sweet peppers
  • 2 tbsp. chopped white onion
  • 1 cup spinach
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground mustard
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt

Instructions

  1. Preheat oven to 400F.
  2. Combine the 3 mini peppers (seeds removed), onion, and spinach into a food processor. Pulse until finely chopped.
  3. Add in 3/4 of the navy beans, set aside the leftover 1/4 to keep whole. 
  4. Add in the egg, coconut flour, and spices.
  5. Blend just until the ingredients are well combined. 
  6. Add mixture from the food processor into a separate bowl to stir in the leftover whole beans. 
  7. Shape the mixture into burger-sized patties and place on a lightly greased baking sheet. 
  8. Bake burgers for 14 minutes, flipping halfway through.
  • Category: entrees
  • Method: bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 burger
  • Calories: 100
  • Sugar: 0
  • Fat: 1
  • Carbohydrates: 16
  • Fiber: 6
  • Protein: 7

Keywords: veggie burger recipe, specific carbohydrate diet, homemade, paleo, easy recipe