Veggie Burgers for Bea
This recipe was originally written for kids – but if kids can do it, why can’t adults?!? 🙂
One of our favorite vegetarians – Bea – inspired this recipe. She is a stickler for good veggie burgers, and gave our’s 2 thumbs up! We made this recipe the looooong way… first by making veggie juice, then used the leftover veggie pulp in the burger mixture.
If you don’t have a juicer (or the time to juice the veggies) you can simply use a food processor to chop up the veggies listed below and make a quick veggie ‘pulp’. Kids love the process of juicing – although many of them do not have advanced palettes – and so they don’t drink the veggie juice – ha! If we won Bea over with this recipe, then you and your kids will surely love it too! 🙂
What you’ll need:
2 cups veggie pulp (carrots, celery, spinach or blanched kale, parsley, golden beets)
1.5 cups cooked and cooled organic red quinoa (can also use white quinoa – make sure you rinse the quinoa before cooking)
1 – 15.5oz can of chickpeas (drained and rinsed)
1/4 cup grated parmesan cheese
1/2 cup gluten-free panko
1 teaspoon of each – turmeric, paprika, garlic powder
2 tablespoons garlic & herb seasoning
2 large eggs
Silicone pan liner or parchment paper
Measuring cups & spoons
Burger accouterments: bun, lettuce, tomato, ketchup, mustard, mayo, cheese, etc.
Let’s get cookin’:
Step 1: Pre-heat oven to 350 and prepare baking pan with silicone mat or a sheet of parchment paper.
Step 2: Put all ingredients in the food processor and mix well. Use the spatula to push mixture back down into the food processor, and pulse until completely mixed. **PLEASE USE CAUTION WHEN HANDING THE BLADE!
Step 3: Use hands to form patties and place on the prepared baking sheet.
Step 4: Bake on center rack for 20 – 25 minutes (approximately 10 – 12 minutes on each side). NOTE: PLEASE KEEP LITTLE HANDS AWAY FROM HOT SURFACES TO AVOID BURNS.
Step 5: Remove from oven and let cool for a few minutes. Serve on a toasted bun with your favorite burger toppings. Enjoy!!