Chickpea Nice Potato Quinoa Burgers with Spiced Yogurt Sauce + a giveaway


Now there is not any question the fact that tastes and textures between your three of them are completely different-juicy beef burgers, moist turkey burgers, and incredible flavored hearty vegetarian burgers. I actually prefer the fulfilling flavor from veggies burgers – beans, fresh herbs, spices, along with a delicious texture just can't be surpassed.
Yesterday I was craving one of those veggie burgers made with good-for-you ingredients. Since I'm an Alexia Tastemaker , and have the honor of developing delicious meals using Alexia items, I wanted to incorporate their new sweet potato rolls I knew they would end up being ideal with my veggie burgers, specifically since they possess sweet potatoes in them. Yum!
These burgers get together by pureeing chickpeas, a little garlic and onion, refreshing herbs, spices, and special potatoes. Then the bean and sweet potato puree is definitely mixed with cooked quinoa and produced into 8 patties. I placed them on parchment paper and stuck them within the fridge to greatly help bind them a bit before cooking; nevertheless, do note that at this point the burgers are totally vegan and gluten-free!
Now if you want a crispy exterior and an improved binded burger, I suggest dipping them in a little bit of egg and bread crumbs before frying (noted in the directions).
Once again, these burgers are paired with the sweet potatoes rolls (not vegan or GF). However, they are certainly a new preferred of mine; I loved their crisp external and soft interior. They'd become incredible using a cinnamon honey butter for breakfast time.
There isn't any other thing more comforting than these veggie burgers. In some way they make me experience as if I'm back in California, eating issues made out of wholesome ingredients and bathing in the sunshine. The truth is, I'm in Minnesota shivering my buns off and wearing mittens just about everywhere I go.
Oh well. I'll savor the memories between every bite.
Lastly I cannot overlook the giveaway I'm hosting! I am offering: 1 Alexia apron, 1 potholder, 1 group of wines charms, and 1 promotion for a FREE Alexia product!
Enjoy these great tasting, healthy burgers! They'll satisfy you with flavor.
Calories: 176
Fat: 2.9g
Carbohydrates: 31.3g
Glucose: 2.1g
Fiber: 5.2g
Proteins: 8.1g
Prep time:
10 mins
Cook period:
35 mins
Total period:
45 mins
1 teaspoon garlic powder
1 -15 oz can chickpeas, rinsed and drained
1/2 cup clean cilantro leaves
1/4 cup fresh parsley
1/2 cup bread crumbs, if desired
1 egg, slightly beaten, if desired
essential olive oil, canola oil, or cooking spray for frying
Lettuce, Tomato, Avocado – for serving
Alexia Sweet Potato Rolls
For spiced yogurt sauce:
1/2 teaspoon dijon mustard
1/4 teaspoon salt
Heat olive oil over moderate heat inside a skillet. Add onions and garlic and saute until smooth and onions are gentle. Add garlic clove and continue to cook until garlic is fragrant however, not browned. Remove from high temperature.
Poke nice potato many times using a fork and place in microwave for about 3-4 mins or until it is soft and cooked thoroughly. Usually do not overcook or the sugary potato will harden.
Place onion blend, beans, cooked special potato, cilantro, parsley, salt, cumin, and chili natural powder and pulse until slightly chunky but simple. Add mix to bowl and combine with cooked quinoa. Period with salt and pepper again to flavor and adjust seasonings as preferred. Separate into 8 patties (about 1/2 glass each) and place on parchment paper on a cooking sheet or large plate; refrigerate for thirty minutes to help bind together.
Temperature skillet again over medium-high heat. Spray skillet with canola or olive oil cooking spray. If desired, drop patties in beaten egg then in bread crumbs, and place in skillet about 3-4 mins on each aspect, or until golden brown and prepared through. If keeping vegan, omit the egg and simply brush having a bit of oil and dip in breadcrumbs then fry appropriately. Serve with buns of your choice and preferred toppings.
To make yogurt sauce: In medium bowl combine yogurt, honey, dijon mustard, and hot sauce until smooth. Keep yogurt sauce in fridge until prepared to serve. Spoon on top of burgers for a spicy, yet cooling effect.
To help keep vegan, usually do not use an egg. Just fry in essential oil. The burgers may break apart easier. Also, do not use yogurt topping. Rather use soy plain yogurt and agave nectar to create sauce. To keep gluten-free, do not use bread crumbs, or use GF breads crumbs.
Vicki Lessard
I love a ‘good' ie. organic or great farm raised beef burger occasionally, with Dijon grain mustard or blue cheese, plus all the trappings tomato, lettuce
But I'm leaning more towards vegi burgers these days. They can be gooood.
I'll try these!
Here is more information on stuffed zucchini boats tuna check out our own web site. Can't wait to try your quinoa burger recipe!
PS I made your kale, quinoa, and edamame salad – HUGE Strike.
Oh my! These are beauties-I'm feeling specifically swoony concerning the sugary potatoes in the meals processor, though I cannot say why!
We're celebrating a go back to sane eating this month in the Sparkle Supper Club , which recipe would be a fantastic contribution. I am hoping you'll join us!
Amazing looking burgers – definitely going to try these for my veggie friends
My preferred, though, has to be floor angus beef burgers, basted with my father's secret steak sauce (he won't also tell me what switches into it!) and topped with caramelized onions and deep-fried mushrooms. Perhaps a bit of swiss parmesan cheese if I want to buy extra rich.
Amazing searching burgers – bound to try these for my veggie friends
My favorite, though, must be floor angus meat burgers, basted with my father's secret steak sauce (he won't also tell me what switches into it!) and topped with caramelized onions and fried mushrooms. Maybe a little bit of swiss parmesan cheese if I want it extra rich.
I actually also followed on FB (Megz Arnow), twitter (@akasiaxalone), and instagram (@poisonmegz)
Fathers seasoning (garlic powder, S&P, a little oregano, basil)
Barbecue sauce
Mix well, form patties and sauté in a little olive oil.
Cook 6 min each part. Add any parmesan cheese if preferred , cover to melt
Howdy! I have been a lacto/ovo vegetarian for 32 years before I became Vegan in August 🙂
I really like an excellent, fresh artichoke salsa on my veggie burgers with spinach and perhaps some cilantro hummus on the bun!
Made them! Most of us liked them! And the yogurt dressing: delicious!
I was googling for quinoa burgers recipes, and yours a) was the 1st one w/ dark beans (avoiding them) and b) has special potatoes! (since I then found out they have much more Vit A than carrots, I'm a large fan!)
Only one thing: I got ‘lost in translation' and utilized peas rather than chickpeas (I knew them only as garbanzo beans 😉 before.)

מקור Kimberley Kimberley Kimberley
Via Kimberley Kimberley Kimberley