Bloody Mary Quinoa Veggie Burgers
Ingredients
The burgers
-
⅓
cup
uncooked quinoa, rinsed
-
1 ½
cups
cooked chickpeas, drained
-
¾
cup
raw sunflower seeds
-
1 ½
teaspoons
olive oil
-
1
large
shallot, fine dice (approximately ½ cup diced shallot)
-
1
clove
garlic, minced
-
1
tablespoon
chili powder
-
¼
cup
sun dried tomatoes, chopped fine
-
1
tablespoon
tomato paste
-
1
tablespoon
vegan Worcestershire sauce
-
1
tablespoon
finely grated red beetroot (optional)
-
½
teaspoon
lemon zest
-
to taste
hot sauce
-
to taste
sea salt and ground black pepper
-
2
tablespoons
oat flour (certified GF if necessary)
The slaw
-
1
rib
celery, finely sliced
-
4
leaves
kale, tough stems removed & finely sliced
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
olive oil
-
½
teaspoon
prepared horseradish
The burger sauce
-
1
part
ketchup
-
1
part
vegan mayonnaise
-
to taste
prepared horseradish
-
1
squeeze
fresh lemon juice
Instructions
- Cook the quinoa in water until all water is absorbed, then set aside.
- Mash the chickpeas in a bowl, leaving some larger pieces.
- Grind the sunflower seeds and add to the chickpeas along with the cooked quinoa.
- Sauté shallots in olive oil until soft, then add garlic and chili powder, cooking until fragrant.
- Combine the sautéed mixture with the chickpea mixture, adding sun dried tomatoes, tomato paste, Worcestershire sauce, beetroot, lemon zest, hot sauce, salt, and pepper.
- Sprinkle oat flour over the mixture and combine thoroughly.
- Form the mixture into 4 or 6 patties and refrigerate for at least 30 minutes.
- Prepare the slaw by mixing celery, kale, lemon juice, olive oil, horseradish, salt, and pepper.
- Prepare the burger sauce by mixing ketchup, mayonnaise, horseradish, and lemon juice.
- Preheat the grill and cook the burgers on greased foil until charred on both sides.
- Serve the burgers hot with slaw and sauce.
Nutrition Facts (estimated)
Servings
4 large burgers
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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