Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

This is the kind of satisfying, protein-rich veggie burger everyone will love, kicked up with a splash of hot sauce.

Michelle Klug
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a saucepan over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion, carrot, and garlic; sauté 3 minutes. Add 3/4 cup water and quinoa; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is absorbed. Spoon cooked quinoa onto a large plate; cool 5 minutes. Combine quinoa mixture, panko, salt, pepper, chickpeas, and egg in a food processor; pulse until chickpeas are slightly mashed and mixture comes together. Shape quinoa mixture into 4 (1/2-inch-thick) patties.

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  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add patties to pan; cook 3 minutes on each side or until lightly browned.

  • Combine remaining 2 teaspoons oil and hot sauce in a bowl. Place patties on bottom halves of buns; top evenly with hot sauce mixture, lettuce, tomato, and top halves of buns.

Nutrition Facts

407 calories; fat 13.4g; saturated fat 1.5g; mono fat 6.4g; poly fat 4g; protein 14g; carbohydrates 59g; fiber 10g; cholesterol 47mg; iron 3mg; sodium 531mg; calcium 134mg; sugars 8g; added sugar 4g.
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