Who says you can't have a protein rich burger minus the meat, saturated fat and cholesterol. A junk food-like meal that you can indulge in without the guilt. Food that hits the spot. Oh and I should add that these patties are gluten free!
3C Soaked Chickpeas (garbanzo beans) 1C Carrots (chopped) 1C Celery (chopped) 3/4C Onions (chopped) 1 1/2C Parsley (chopped) 1/2 Thumb Ginger 3-4 Garlic 2T (Tablespoon) Coconut sugar 1 1/4 - 1 1/2t (teaspoon) Sea Salt
DIRECTIONS: Soak chickpeas overnight. Rinse. Cook quinoa and let sit.
Place all ingredients except for the ground flaxseed, cooked quinoa and quinoa flakes into a food processor.
Process until the batter becomes almost paste-like.
Scoop out into a bowl. Pour quinoa, quinoa flakes and flaxseed powder into a separate bowl and mix. Then, pour the mixture in with the processed batter. Mix.
Set frying pan to medium high. Scoop out a small amount of batter, roll into a ball then flatten with the palm of your hand to make the burger patty. Place in frying pan. Fry both sides for about 2-3 minutes each. Remove from stove once both sides are brown.
Let cool for 5 minutes and top with lettuce and all of your favorite condiments. Enjoy!
*Leftovers can be stored in the freezer and placed in the oven when ready*
A Food Saver Vacuum Sealer is great for storing food in your freezer.
We top ours with vegan mayo, spring mix, roma tomato, stone ground mustard, relish, and occasionally daiya cheese slices. We encourage you to be creative and put your own spin on this recipe. Feel free to post pics, comment, and share. Thank you!!
Be sure to check out our e-book with over 70 plant based recipes just like this one. Click the picture below for details.
**NOTE: If you increase the amount of processed ingredients make sure you adjust the flaxseed, quinoa flakes and cooked quinoa mix accordingly.
Click below to watch our video tutorial on our Caribbean Veggie Burger recipe.
Looking for wild crafted sea moss? Click the picture below for more details