Quinoa Veggie Burger

15 50 577
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 4
Quinoa Veggie Burger
Health Rating

Ingredients


6 tbsp Tahini (for sauce)
1/4 cup Water (for sauce)
2 tbsp Mayonnaise (for sauce)
1 tbsp Lemon juice (for sauce)
1 pinch Salt and pepper (for sauce)
1/2 cup Quinoa, uncooked (rinsed, drained, for burger)
1/2 cup grated Carrots (for burger)
1/2 cup Leek (chopped, white part only, for burger)
1 clove(s) Garlic (chopped, for burger)
1/4 cup Extra virgin olive oil (for burger)
1 large egg Egg (lightly beaten, for burger)
1/4 cup Bread crumbs, plain (for burger)
4 bun Hamburger bun, mixed grain
1 beet(s) Beets, raw (peeled, grated, for topping)
1/4 cup Alfalfa sprouts (for topping)

Instructions


Tahini Sauce:
In a bowl, combine all the ingredients. Season with salt and pepper. Refrigerate until ready to serve.

Veggie Burger:
In a saucepan of salted boiling water, cook the quinoa for about 15 minutes, or until it tender. Drain and rinse under cold running water. Press the quinoa against the colander to remove excess water. Let cool.

Meanwhile, in a non-stick skillet over medium heat, soften the zucchini, carrot, leek and garlic in 1 tbsp of the oil. Season with salt and pepper. Transfer to a colander placed above a bowl. Press the vegetables against the colander to remove excess water. Transfer to a large bowl and refrigerate for 15 minutes, or until the vegetables are completely chilled.

Add the quinoa, egg and bread crumbs to the chilled vegetable mixture. Mix well. With your hands, shape into 4 patties of about 1/2 cup each.

In the same non-stick skillet over medium-high heat, cook the patties for 2 to 3 minutes on each side in the remaining oil (3 tbsp).

Assemble: Spread half of the tahini sauce over the bottom half of the buns, and cover with the patties. Spread the remaining sauce over the patties. Add the toppings. Close the buns and serve immediately!

Nutrition Facts

Per Portion

Calories 577
Calories from fat 331
Calories from saturated fat 51
Total Fat 37 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.2 g
Monounsaturated Fat 18.0 g
Cholesterol 51 mg
Sodium 352 mg
Potassium 459 mg
Total Carbohydrate 47 g
Dietary Fiber 6.5 g
Sugars 5.9 g
Protein 14.3 g

Dietary servings

Per Portion


Grain 2.5
Meat Alternative 0.9
Vegetables 0.8

Energy sources


Pygal33%455.32424252117966149.9853247416966257%322.0116464544892260.859041543897710%353.21418217834594111.4381518656680333%57%10%CarbohydratesFatProtein
Recipe from:
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