Love a good veggie burger and this one is easy to make, full of flavor and packed with plant-protein. Serve with crunchy lettuce for a fresh kick and a side of sweet potato fries for a quick weeknight dinner.
Serves 4
Ingredient: (preferably organic)
- 2.5 cups quinoa, cooked
- two handfuls champignon mushrooms, chopped into small pieces
- 2 cloves garlic, crushed
- 1/4 cup fresh parsley
- 1/4 cup sun-dried tomatoes
- 3-4 tbsp chickpea flour
- 2 flax eggs (2 tbsp ground flax seed mixed with 5 tbsp water, let sit for 10min)
- pink Himalayan salt, to taste
- black pepper, to taste
- avocado oil, for frying
Avocado Tahini Cream
- 2 avocados
- ½ lemon, juiced
- 1 clove garlic
- ¼ cup tahini
- ½ tsp pink Himalyan salt
- ¼-½ cup cold water
- lettuce cups, for serving
- pickled onions, for serving
Directions:
01. On medium heat, warm up 1 tbsp. of coconut oil and saute garlic and mushrooms until cooked and water has evaporated from mushrooms. Set aside.
02. In a blender, blend sun-dried tomatoes and parsley together to form a paste.
03. In a big bowl, combine quinoa, mushrooms, parsley – sun dried tomato paste, chickpea flour, flax eggs, salt and pepper and mix well.
04. In a large pan, heat up a generous splash of avocado oil oil over medium high heat, cook quinoa patties on each side for about 4 minutes until golden brown and holding well together. Don’t over crowd your pan, add more oil as you go!
05. While the burgers are cooking, make the avocado tahini cream by combining all ingredients into a blender and blending until creamy.
06. Serve the burgers with lettuce cups, avocado tahini cream and pickled onions.
