Description
Take a meat break with these green veggie burgers that use spices splendidly to give the patties bold, enticing flavors.
Ingredients
Units
Scale
- 1 15 oz (450 g) can chickpeas (drained and rinsed)
- 1 cup (240 ml) cooked quinoa (3/4 cup uncooked quinoa and 1⅓ cup water)
- 4 basil leaves, thinly sliced
- 1/2 tbsp parsley, finely chopped
- 1/2 tbsp dill, finely chopped
- 1/4 small red onion, finely chopped
- 1 medium zucchini, grated
- 2 garlic cloves, minced
- 1 tsp paprika
- 1/4 cup (60 ml) bread crumbs
- 1 tbsp (15 ml) parmesan cheese
- 1/4 tsp powdered ginger
- 1/4 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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main, Vegetarian
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 200