Gluten Free Veggie Burgers with Chipotle Mayonaise

Ingredients

For the Patties

1/4 cup olive oil

12 asparagus stalks (tails cut)

1 eggplants ends trimmed and sliced in ½ inch thick slices

1 small red onions peeled and sliced in ½ inch slices

4 ea. Udi’s gluten free hamburger buns (cubed and toasted)

1 cups shredded mozzarella cheese

¾ lb. grated Parmesan cheese

2 eggs

1 Tbs.minced garlic

Salt and Pepper to taste

For the Chipotle Mayonnaise

1/4 mayonnaise

1 Tbs. Chipotles in adobo

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. salt

Preparation

For the Patties

Method: Season vegetables with olive oil, salt and pepper and grill on medium-high heat until juicy and tender and allow to cool for 20 minutes. Dice vegetables in ¼ inch pieces. Chop bread with a knife and combine with vegetables, egg, cheeses, garlic and prepared bread crumbs. Season the mixture to taste with salt and pepper and form into 8 oz. patties.

Preheat oven to 350 degrees. Place patties on parchment lined baking sheet and bake for 15 minutes. Remove sheet pan from oven and cool completely before removing the patties.

Prepare a grill to medium high heat, oil grate and cook patties for 2 minutes on each side. Serve with your favorite accompaniments and chipotle mayonnaise on a gluten free roll (we used udi's Whole Grain Hamburger Buns).

For the Chipotle Mayonnaise

Method: Combine ingredients in a food processor and blend until smooth.