THE ULTIMATE GREEN VEGGIE BURGER


 

Finding a really good homemade veggie burger that is both vegan and gluten-free but also contains protein is surprisingly difficult. I’ve tried countless recipes over the years. More often than not, they result in one of the following: totally dry and crumbly, mushy and falls apart, tastes like a weird flat eggroll, or tastes like cardboard and looks like brown goo. Yuck! Anybody with me on this one?

This vibrant green burger is loaded with plant-based protein from the chickpeas, quinoa, and sacha inchi nuts (or sunflower seeds), holds together, and is bursting with flavor. Does this recipe taste like a traditional beef burger? No. It’s not suppose too. Is it incredibly delicious and satisfying? Absolutely.

I prefer wrapping mine in butter lettuce for more texture and crunch but feel free to use your favorite bun, bread, or other method for wrapping. These are also great chopped up and used in a wrap with hummus, grilled veggies, kalamata olives and sprouts. Try the recipe for my gluten free flour tortillas for a low-carb wrap option.

Note: Using a cast iron skillet was key to getting that perfect crispy crust on the outside of the burger. No worries if you don’t have one, just add a little extra oil if using a non-stick pan. Also, make sure to let the burgers rest for 5 minutes before topping. Slightly cooling them will help them stay together. 

GREEN PROTIEN BURGER

(makes 6 patties)

 

Burger

1 cup frozen peas, defrosted

1-15 ounce can chickpeas, drained and rinsed

1 cup quinoa, cooked

1 cup yellow onion, chopped

1 cup fresh baby spinach, tightly packed

¼ cup fresh basil, roughly chopped

½ cup fresh parsley, roughly chopped

½ cup sacha inchi nuts, dry roasted, unsalted (or) sunflower seeds

3 tablespoons coconut flour

2 tablespoons lemon juice, fresh squeezed

4 medium cloves garlic, peeled, minced

½ teaspoon Himalayan sea salt

½ teaspoon black pepper, freshly ground

1 tablespoon expeller pressed olive oil, coconut oil, or avocado oil for cooking

 

Toppings

1 tomato, thinly sliced

1 cup micro greens

½ red onion, sliced thinly into round

1 large avocado, peeled, pitted, thinly sliced

2 dill pickles, thinly sliced lengthwise

Vegan mayo to taste

Dijon mustard to taste

 

 

Directions

  1. Using a high-speed blender such as a Vitamix or food processor with “S” blade add the defrosted peas, onion, spinach, basil, parsley, sacha inchi nuts or sunflower seeds, lemon juice, chickpeas, garlic, salt, and pepper. Start on low-speed and pulse until all ingredients are combined but slightly chunky not a wet paste.
  2. Pour mixture into a medium bowl and add coconut flour, cooked quinoa and more salt and pepper to taste. Mix gently until slightly fluffy and easy to handle.
  3. Shape mixture into 6 balls and press into patties. Place patties on parchment paper lined cookie sheet and pop in freezer for 15 minutes. Transfer to refrigerator until ready to cook.
  4. Heat cast iron skillet or fry pan on medium-low heat. Once hot, add tablespoon of healthy oil of choice along with patties. Cook for 5 minutes on each side until outside is slightly golden and crisp.
  5. Top burgers with vegan mayo, stone ground mustard, red onion, tomato, sliced pickle, avocado, and micro greens. To keep make this low-carb wrap in butter lettuce leaves or romaine. Enjoy!

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