Guest Chef Lavanya Krishnan has a summer veggie burger recipe just in time for the July 4th holiday weekend. Like all of of our guest chefs here, Lavanya is a creative innovator. She has added her own twist to a recipe she found in the Vegetarian Times magazine. It’s packed with protein and great flavors and it’s a snap to make and your kids will love them. Try it over the weekend.
Vegetarian Quinoa Veggie Burger
Store-bought veggie burgers don't quite taste the same. They are often loaded with over-processed ingredients. This homemade burger is packed with protein -- quinoa and chickpeas, vegetables -- sweet potatoes, zucchini and onions, and lots of spices. Ground flax seeds hold the burger together, so it doesn't crumble or break apart.
- Prep Time : 20 minutes
- Cook Time : 22 minutes
- Yield : 4-6
- Quinoa - 1/2 cup
- Chickpeas - 1/2 cup
- Zucchini (Medium) - 1/2, grated
- Sweet potato - 1/2, diced
- Red onion - 1/2, diced
- Sunflower seeds - 1/4 cup
- Italian seasoning - 2 - 3 tbsp
- Cumin powder - 1 - 2 tsp
- Black pepper - 3 - 4 tsp, ground
- Cayenne pepper - 3 - 4 tsp, ground
- Salt - to taste
- Olive oil - 2 - 3 tbsp
- Vegetable broth or water - 1 cup
- Chopped cilantro - 2 - 3 tbsp
- Ground flax seeds - 3 tbsp
1. Bring vegetable broth/water to a boil. Add quinoa and sweet potato. Reduce heat to low, cover and simmer for 20 minutes until all the water has been absorbed.
2. In a skillet, heat 1 tbsp. oil. Add cayenne and cumin powders, and gently warm the spices. Add onions and sauté until fragrant.
3. Add grated zucchini, chickpeas, salt and ground black pepper. Cook for 5-7 minutes.
4. Mix cooked quinoa and sweet potatoes with the vegetable sauté and mash coarsely. A few un-mashed chickpeas and sweet potatoes can be left in for texture. Add ground flax seeds, sunflower seeds and cilantro.
5. Shape into patties (makes about 4 big patties or 6 small ones).
6. Heat 1 tbsp. oil in skillet and cook patties for 2 minutes on each side.
7. Preheat oven to 400 F. Place slightly cooked patties on a baking sheet and bake for 15-20 minutes, turning halfway through to ensure that both sides are cooked.
8. Assemble as a regular burger or serve over field greens for a protein-rich burger salad. Top with guacamole.