Directions
Sub-title: Enjoy a Delicious and Satisfying Vegetarian Burger Experience Inspired by Cuisines from Around the World
Description: Embrace the diverse flavors and textures of international cuisine with our unique twist on vegetarian burgers! Each bite takes you on a mouthwatering journey to different countries, using locally sourced, seasonal ingredients. Gluten-free, high-protein, and packed with nutrients, these patties are perfect for any occasion. Get ready to explore the world, one burger at a time!
Ingredients (makes about 12 patties):
* 3 cups cooked quinoa or brown rice, cooled
* 1 can chickpeas (garbanzo beans), drained and rinsed
* 1 cup firm tofu, extra-firm tofu mashed with 1/2 cup water to desired consistency
* 1/4 cup tahini
* 1 teaspoon apple cider vinegar
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* 1 small red bell pepper, seeded and finely chopped
* 1 small green bell pepper, seeded and finely chopped
* 1 medium carrot, grated
* 1 small onion, grated
* Salt and black pepper to taste
* Olive oil or avocado oil for frying
Instructions:
1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
2. Place the quinoa or brown rice, chickpeas, tofu, tahini, lemon juice, apple cider vinegar, Dijon mustard, garlic, red and green bell peppers, carrots, onions, salt, and pepper into a food processor or blender. Process until well combined and smooth.
3. Divide the mixture into 12 equal portions and shape each portion into a patty. You can also use your hands to form the patties.
4. Heat a large skillet over medium heat and add enough olive or avocado oil to coat the bottom of the pan. Cook the patties for about 3 minutes per side, or until golden brown. Alternatively, you can bake them for about 15 minutes per side in the preheated oven.
Serving suggestions:
For classic burgers: Serve the veggie patties on whole wheat buns with lettuce, tomato, onion, pickles, ketchup, and mayonnaise. Add cheese if desired.
For Asian fusion: Top the patties with sliced avocado, sriracha aioli, shredded carrots, and crunchy noodles.
For Mediterranean flair: Replace the bun with a bed of butter leaf lettuce and top with roasted sweet potatoes, hummus, roasted red pepper sauce, and crumbled feta cheese.
For Mexican style: Serve the burgers in warm tortillas with black bean puree, guacamole, jalapeños, salsa, and shredded cheese.
For Indian delight: Stuff the patties with mango chutney, raita, and fresh mint leaves. Serve with naan bread or chapatis.
For Middle Eastern feast: Assemble the burgers with falafel, hummus, tzatziki sauce, shawarma sauce, and tabbouleh salad.
Note: These burgers can also be frozen for up to 3 months. Simply thaw them overnight in the refrigerator and proceed with the recipe as directed.
Nutrition Facts (per serving):
Calories: 310
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 150 mg
Total Carbohydrate: 51 g
Dietary Fiber: 10 g
Recommended Daily Allowance Percentage:
Calcium: 4
Steps
|
1
Done
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Preheat oven to 400°F. Line two baking sheets with parchment paper. |
|
2
Done
|
Place the quinoa or brown rice, chickpeas, tofu, tahini, lemon juice, apple cider vinegar, Dijon mustard, garlic, red and green bell peppers, carrots, onions, salt, and pepper into a food processor or blender. Process until well combined and smooth. |
|
3
Done
|
Divide the mixture into 12 equal portions and shape each portion into a patty. You can also use your hands to form the patties. |
|
4
Done
|
Heat a large skillet over medium heat and add enough olive or avocado oil to coat the bottom of the pan. Cook the patties for about 3 minutes per side, or until golden brown. Alternatively, you can bake them for about 15 minutes per side in the preheated oven. |
