Ingredients with Measurements:
- 1 can of chickpeas, drained and rinsed
- 1 cup of cooked quinoa
- 1 cup of spinach, chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 burger buns
- Optional toppings: avocado, tomato, lettuce, mustard, ketchup
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse the chickpeas until they are mashed but still chunky.
3. In a large bowl, mix together the mashed chickpeas, cooked quinoa, chopped spinach, breadcrumbs, chopped onion, minced garlic, olive oil, cumin, salt, and black pepper.
4. Form the mixture into 4 patties.
5. Place the patties on a baking sheet lined with parchment paper.
6. Bake the patties for 20-25 minutes, flipping them halfway through.
7. Toast the burger buns.
8. Assemble the burgers with the patties and optional toppings.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 burgers
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 54g
Protein: 14g
Fiber: 11g
Substitutions for ingredients:
- Chickpeas can be substituted with black beans or lentils.
- Quinoa can be substituted with brown rice or bulgur.
- Spinach can be substituted with kale or arugula.
- Breadcrumbs can be substituted with almond flour or oat flour.
- Onion can be substituted with shallot or leek.
- Olive oil can be substituted with avocado oil or coconut oil.
- Cumin can be substituted with chili powder or paprika.
Variations:
- Add grated carrots or zucchini to the mixture for extra veggies.
- Use different spices such as curry powder or Italian seasoning.
- Top the burgers with vegan cheese or a fried egg for added protein.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using them.
- Use a food processor to make the mixture easier to handle.
- If the mixture is too dry, add a tablespoon of water at a time until it comes together.
- If the mixture is too wet, add more breadcrumbs or flour.
Storage instructions:
- Store the cooked patties in an airtight container in the refrigerator for up to 3 days.
- Freeze the uncooked patties for up to 3 months.
Reheating instructions:
- Reheat the patties in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the patties in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the burgers with a side salad or sweet potato fries.
- Cut the burgers in half and serve them as sliders for a party.
Garnishes:
- Avocado slices
- Tomato slices
- Lettuce leaves
- Mustard
- Ketchup
Pairings:
- Pair the burgers with a light beer or a fruity white wine.
Suggested side dishes:
- Sweet potato fries
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
- If the patties are falling apart, add more breadcrumbs or flour to the mixture.
- If the patties are too dry, add a tablespoon of water at a time until the mixture comes together.
- If the patties are too wet, add more breadcrumbs or flour.
Food safety advice:
- Make sure to cook the patties to an internal temperature of 165°F to ensure they are safe to eat.
- Store the cooked patties in the refrigerator for up to 3 days.
Food history:
- Veggie burgers have been around since the 1980s and were originally made with tofu or tempeh.
Flavor profiles:
- The veggie burgers are savory and slightly spicy from the cumin and garlic.
Serving suggestions:
- Serve the burgers with a side salad or sweet potato fries for a complete meal.
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