Description
Take a meat break with these green veggie burgers that use spices splendidly to give the patties bold, enticing flavors.
Ingredients
Scale
- 1 15 oz can chickpeas (drained and rinsed)
- 1 cup cooked quinoa (3/4 cup uncooked quinoa and 1? cup water)
- 4 basil leaves, thinly sliced
- ½ tbsp parsley, finely chopped
- ½ tbsp dill, finely chopped
- ¼ small red onion, finely chopped
- 1 medium zucchini, grated
- 2 garlic cloves, minced
- 1 tsp paprika
- ¼ cup bread crumbs
- 1 tbsp parmesan cheese
- ¼ tsp powdered ginger
- ¼ tsp black pepper
- salt to taste
Instructions
- Combine uncooked quinoa and water in a small sauce pan, bring to a boil, then reduce to simmer and cook covered until the water is gone and quinoa is tender. Allow to cool.
- Grate the zucchini, place into a colander set over a bowl. Sprinkle some salt over the grated zucchini to help draw out the moisture. Let sit for 10-15 min, then squeeze out all the juice.
- Add cooled quinoa to a food processor along with chickpeas, herbs, red onion, garlic, paprika, bread crumbs, parmesan cheese and ginger. Pulse until well combined. Transfer to a large mixing bowl with zucchini and stir gently.
- Season with salt and pepper. Form into burger patties and set on a baking sheet. If not cooking right away refrigerate until ready.
Notes
Please note these burgers will hold better together if refrigerated for about 30 minutes plus. You can also freeze them individually for up to 1 week.
- Category: Main, Vegetarian