Veggie Burger
Ingredients
The Burger Mix
-
½
cup
red quinoa
-
¾
cup
water
-
1
tablespoon
Braggs liquid aminos (or soy sauce)
-
1
tablespoon
fresh sage
-
½
teaspoon
dried oregano
-
2
cloves
garlic
-
10
ounces
mushrooms
-
½
cup
chopped carrots
-
1
medium
onion
-
15
ounces
canned chickpeas
-
1
cup
pecans
-
1½
tablespoons
tomato paste
-
2
teaspoons
stoneground mustard (or dijon)
-
1
teaspoon
Worcestershire sauce
-
1
large
egg
-
1
teaspoon
sea salt
-
¼
teaspoon
pepper
Optional Garnishes
-
as needed
buns
-
as needed
pickled onions
-
as needed
chipotle mayo
-
as needed
avocado
-
as needed
microgreens
-
as needed
fermented pickles
-
as needed
tomatoes
-
as needed
lettuce
Instructions
- Preheat the oven to 400°F.
- In a saucepan, combine quinoa, Braggs, sage, oregano, garlic, and water; bring to a simmer and cook for 15 minutes.
- On a baking tray, roast chickpeas, mushrooms, carrots, and onion for 20 minutes.
- In a food processor, pulse pecans to a coarse meal and set aside.
- Add roasted vegetables, tomato paste, mustard, Worcestershire sauce, egg, salt, and pepper to the food processor; pulse until mixed but still chunky.
- Combine the veggie mixture with the ground pecans and cooked quinoa, then form into 6 patties.
- Bake patties on a parchment-lined sheet for 20 minutes at 350°F.
- Pan-sear the baked patties in a skillet with oil until golden and crispy.
Nutrition Facts (estimated)
Servings
6
Calories
253
Total fat
15.8g
Total carbohydrates
22.1g
Total protein
9.3g
Sodium
824.8mg
Cholesterol
31mg
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