Veggie Mama Burger
As a pescatarian (I only eat seafood), I have to play around and experiment a bit with food to find tasty alternatives. I'm not the type to sacrifice taste for ANYTHING. If I'm gonna eat, I'm gonna need it to taste GOOD. Very big on taste! I wasn't always this way, in fact when I first made the vegetarian transition, many moons ago, I'd settle for the frozen veggie patties, or veggie hotdogs, that when grilled, legitimately smelled like plastic, just cause that's all there was. It didn't dawn on me, until maybe last year, that hey, I could just make my own. And so I did just that!
I knew I wanted to include quinoa in my veggie burger. It's packed with protein with essential amino acids, fiber, vitamins, and minerals. Plus, it's gluten-free and easy to digest. I love the texture and buttery, nutty taste of chickpeas, so I threw those in the mix. They, too, are choked full of fiber and protein, and are a good source of iron. Finally, to ensure they were full of flavor, I included an array of veggies; red onion, garlic, mushroom, carrot, celery, and red bell pepper. With the right seasonings, it turned out delicious!
Healthy doesn't have to mean flavorless and these protein packed Veggie Mama Burgers prove just that!
Veggie Mama Burgers
1/2 cup of quinoa, cooked in vegetable broth
1 can of chickpea, drained and rinsed
1 Flax egg (2 TBS ground flaxseeds and 4 TBS water, let sit for 5 mins)
1/2 a medium red onion, chopped
3 medium carrots, peeled and chopped
2 medium celery, chopped
5 medium bella mushrooms, chopped
1/2 red bell pepper, chopped
2 cloves of garlic, chopped
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp paprika
1 tsp dijon mustard
2 tsp xantham gum (optional, but great to hold patties together better)
salt and pepper, to taste
- Mash 3/4 of the chickpeas, and leave the rest whole for texture.
2.In a large pan, saute the onions for about 3 minutes, add the garlic for a minute , and then the rest of the vegetables and saute for another 4 minutes.
- Add the quinoa, chickpeas, sauteed veggies, flax egg, xantham gum, mustard and seasonings.
- Form patties, heat coconut oil, or olive oil, over medium heat and cook patties for about 3 minutes each side.
- Serve on buns, or lettuce "buns", with your choice of toppings, i.e. avocado, ketchup, mustard, onions, tomato, etc.
Makes about 6 veggie burgers
Served these babies with lettuce "buns" and a side of baked carrot fries. These were such a hit in my house. Even my stubborn little Sicilian mama loved them. That's how I know I did good! Hope you and your family enjoy!