Good Lifestyle

You are not obliged to walk constantly the frozen food driveway for a vegetarian burger this summer when we have the perfect quinoaBurger Recipe here! This quinoa hamburger is mixed with fresh vegetables, pepper-green, chickpeas, eggs, oats and cheese, making the ultimate and tasty vegetarian hamburger that instantly rivals all other grill burgers. Top this quinoa hamburger with a broccoli salad in the southwest homemade on a tiny bun or enjoy a side salad for extra goodness of vegetables!

For even more Burger ideas, check out our list of13+ Best healthy hamburger recipes.

6 servings

You will need

For Burgers:

3/4 quinoa cup
Grape or vegetable oil for cooking
1 Polanger pepper, seeded, diced
1/2 red onion, diced
2 cloves of garlic, chopped roughly
1 cumin cumin
1 teaspoon of chile powder
Basher salt and freshly ground black pepper
14 oz. bobbin of chickpeas or adzuki beans, drained
4 oz. box of chopped green pimies
1/2 cup of cut oatmeal
1 large egg
1 cup grazed white sharp cheddar cheese, as well as 6 slices of pointed cheddar for the garnish
6 potato breads seeded
1 big pickle, minced, more, more to serve on the side

For cabbage salad:

2 tablespoons of spare cream
2 CMSP Mayonnaise
1 tablespoon of honey
1 lime, zest and juice
2-3 dashes hot sauce chipotle
5 mugs Broccoli pre-packaged broccoli slab - 12 oz bag
Large chopped Cilantro handle, about 2 tablespoons
2 scallop, cut and mined
Pepper black salt and freshly ground, to taste

How to do it

1. Rinse the quinoa in a fine mesh sieve until the water works clearly. Transfer quinoa to a medium pot with 1 ½ cup of water and a pinch of salt. Bring to a boil, then to the lower heat and simmer, discovered until the quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Turn off the heat and allow it to cool.
2. Meanwhile, heat a drizzle of oil in an average pan over medium-high heat. Add the Poblano and cook, stirring from time to time until 4 to 5 minutes. Add the onion, garlic, cumin, chili powder and season generously with salt and pepper. Cook until it is fragrant, 2 to 3 minutes. Add chickpeas or adzuki beans and chopped green peppers and cook it, agitation until you combine well, 1 to 2 minutes more. Transfer the mixture into a bowl and cool slightly about 5 to 7 minutes.
3. Transfer the mixture to a supply robot with oats and impulse a few times until haulating finely. Add half of the quinoa and flap a few more minutes until well combined and transfer everything into the bowl.
4. Incorporate the remaining quinoa, shredded cheddar, oats and egg, and mix up well combined. Using your hands, mix everything up to well combined.
5. Form the mixture in 6 peer cakes of about ½ inch thick. Transfer to an aluminum or parchment tray. Transfer the pancakes to the refrigerator or freezer while you make the deformation. You can make the cakes to come and freeze them in an airtight container or a clipable plastic candle up to 3 months.
6. Prepare the DADF: In a medium whisk bowl set spare cream, mayo, honey, lime juice and zest, and a dash or two hot sauce. Add the Slaw of Broccoli, Cilantro and Omalon. Mix until well combined and season with salt and pepper to taste. Use more hot sauce if you like spicy things.
7. Heat a large oil drizzle in a large saucepan (preferably anti-stick) over medium heat. Add the pancakes and cook until golden for 3 to 5 minutes on each side. Meanwhile, slightly grumbled rolls.
8. Spread the inside of the buns with Mayonnaise and Ketchup. Use as much as you want you to want. Put a few slices of pickle on the bottom and at the top with the pancakes and salad. Serve with additional linen and sliced ​​pickles on the side.

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