Directions
Sub_title: A Delicious and Satisfying Veggie Burger Recipe Perfect for Any Occasion
Description: These creamy mushroom and spinach burgers are packed full of flavor, nutrients, and texture. They’re perfect for meat eaters and vegetarians alike!
Servings: 4
Difficulty: Easy
Total Time: 20 minutes
Nutrition: Calories per serving: 230kcal | Carbohydrates: 26g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 320mg | Potassium: 450mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 30mg | Calcium: 50mg
Note: This recipe uses chickpea flour, which has naturally occurring gluten. If you have a severe gluten allergy, please use a gluten-free alternative.
For the Patties:
* 1 cup cooked chickpeas (garbanzo beans), drained and rinsed
* 1/2 cup gluten-free rolled oats
* 1/2 cup brown rice flour
* 1 tablespoon flaxseed meal
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 eggplant (about 1 large), peeled and grated
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 cup sliced cremini or white button mushrooms
* 1/2 cup frozen corn kernels
* 1 cup loosely packed baby spinach leaves
* 1 tablespoon fresh cilantro, chopped (optional)
For the Creamy Sauce:
* 1 avocado, halved, pitted, and flesh scooped out
* Juice of 1 lime
* Salt to taste
* 1 teaspoon hemp seeds (optional)
Instructions:
1. Preheat your grill or non-stick pan over medium heat.
2. In a food processor, combine the chickpeas, oats, brown rice flour, flaxseed meal, baking powder, and salt until well combined. Add the grated eggplant, onions, mushrooms, corn, and baby spinach to the mixture and pulse until just combined but still slightly chunky. Do not overprocess. Transfer the mixture to a bowl and mix in the chopped cilantro if using.
3. Divide the burger mixture into four equal portions and form into patties about 1/2-inch thick. Place the formed patties onto a plate and refrigerate while you prepare the sauce.
4. To assemble the burgers, divide the burgers among four dinner plates. Halve the avocados lengthwise and remove the pit. Use a fork to gently smash each half of the avocado, leaving them slightly chunky. Spoon the smashed avocado onto the center of each burger patty.
5. For the creamy sauce, place the smooshed avocado in a small bowl and add the juice from the lime. Season with salt to taste. Mix well and adjust seasonings as desired.
6. Garnish each burger with a drizzle of the creamy sauce, extra cilantro, and crushed hemp seeds if using. Serve immediately.
Steps
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1
Done
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Preheat your grill or non-stick pan over medium heat. |
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2
Done
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In a food processor, combine the chickpeas, oats, brown rice flour, flaxseed meal, baking powder, and salt until well combined. Add the grated eggplant, onions, mushrooms, corn, and baby spinach to the mixture and pulse until just combined but still slightly chunky. Do not overprocess. Transfer the mixture to a bowl and mix in the chopped cilantro if using. |
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3
Done
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Divide the burger mixture into four equal portions and form into patties about 1/2-inch thick. Place the formed patties onto a plate and refrigerate while you prepare the sauce. |
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4
Done
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To assemble the burgers, divide the burgers among four dinner plates. Halve the avocados lengthwise and remove the pit. Use a fork to gently smash each half of the avocado, leaving them slightly chunky. Spoon the smashed avocado onto the center of each burger patty. |
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5
Done
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For the creamy sauce, place the smooshed avocado in a small bowl and add the juice from the lime. Season with salt to taste. Mix well and adjust seasonings as desired. |
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6
Done
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Garnish each burger with a drizzle of the creamy sauce, extra cilantro, and crushed hemp seeds if using. Serve immediately. |
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