If you are looking for something delicious but just a little bit different, this quinoa burger is for you! It also happens to be a great make ahead dish – something I actually found out by accident.
I mentioned in my last post that I’ve been really sick. I don’t know about you but the last thing I feel like doing when I’m under the weather is cooking. Still, the family can only live on veggie nuggets for so long, so eventually guilt takes over and I make an effort to cook something.
Of course, that guilt only takes me so far. In this case I made the veggie burgers and got them into the refrigerator where they stayed for two days.
I’m a bit of a freak about food safety and I was contemplating just feeding them to the husband throwing the burgers out, but decided to go ahead and cook them. I’m happy to say that they were delicious!
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Recipe adapted from Peas and Thank You
Ingredients
- 1/3 cup quinoa flakes
- 1 ½ cups chickpeas, drained and rinsed (about 1- 14 oz can)
- 2 teaspoons tamari (regular or GF)
- 2 teaspoons lime juice
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons almond butter (or natural peanut putter)
- ¼ cup chopped cilantro
- ¾ cup broccoli slaw
- ¼ - ½ teaspoon crushed red pepper
- ½ teaspoon sea salt
- Oil (for cooking) use coconut oil or cooking spray
- Optional (for serving) Pineapple rings, lettuce, buns, (vegan) mayonnaise
Instructions
- Place quinoa flakes in a food processor and process until fine. Add chickpeas, tamari, lime juice, sesame oil, minced garlic, ginger, almond butter, cilantro, broccoli slaw, crushed red pepper and sea salt. Pulse until well combined, but not pureed. (The mixture should be a little bit chunky.)
- Place mixture in a covered container and refrigerate for 30 minutes or up to a day.
- Heat a large skillet over medium high heat. Add oil and allow to heat.
- Divide mixture into four equal pieces and form patties. Cook until brown, (but not quite as brown as my pictures :))about 6 minutes per side.
- Serve on buns or on top of greens
Notes
Carbohydrates 25.7 g, Protein 7.8 g, Cholesterol 0 g, Sodium 574 mg, Fiber 1.6 g
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