These burgers are loaded with plant protein, veggies and spices. They are firm and hold their shape well.
INGREDIENTS
1-1/2 cups cooked quinoa
1-15 oz can chickpeas, drained
1/2 cup shredded carrots
1/2 cup shredded sweet potato
1/2 cup rolled oats
1/2 cup nutritional yeast
1 medium onion, chopped
3 cloves garlic, chopped
2 flax or chia eggs (2 Tablespoons flax or chia seeds dissolved in 6 Tablespoons water)
1-1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1-1/2 teaspoon smoked paprika
1-1/2 teaspoon parsley
DIRECTIONS
Place all ingredients in a blender or food processor and mix until smooth. Let sit for a couple hours or overnight to chill. Prepare grill or preheat oven to 375 degrees F. Portion patties using a 1/2 cup measuring cup. Cook for 20-25 minutes until golden-brown and heated through. Let sit for about 20 minutes after cooking to finish firming.
Note: These veggie burgers are firm enough to hold their shape but are soft on the inside. Handle them carefully to avoid breakage when assembling.
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