Homemade Veggie Burger (Superiority Burger)

Preparation Time10 mins Cooking Time30 mins Makes 4

Homemade Veggie Burger (Superiority Burger)

Nutritional Information

Calories

376.48kcal (4 serving)

Total Fat

10.05g (4 serving)

Saturated Fat

0.98g (4 serving)

Trans Fat

0.0g (4 serving)

Cholesterol

0.0mg (4 serving)

Sodium

99.23mg (4 serving)

Total Carbs

60.6g (4 serving)

Dietary Fiber

9.19g (4 serving)

Sugars

8.25g (4 serving)

Protein

13.69g (4 serving)

Ingredients List
  1. 1 cup red quinoa
  2. 1 medium yellow onion, chopped
  3. 2 teaspoon ground toasted fennel seeds
  4. 1 teaspoon chili powder
  5. 1 cup cooked chickpeas, rinsed and drained
  6. 1 teaspoon white wine vinegar
  7. 1 cup small diced carrots
  8. 1/2 cup coarse bread crumbs
  9. 3/4 cup walnuts, toasted and crushed
  10. juice of 1 lemon
  11. 1 tablespoon chopped fresh flat-leaf parsley
  12. 1 tablespoon hot chilli sauce
  13. 2 tablespoon non modified potato starch
  14. Grapeseed oil for searing the Patties

Directions

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1. Preheat the oven to 425 degrees F.

2. Cook the quinoa in 1.5 cups salted water until fluffy, about 45 minutes.

3. Cool and reserve. In a separate pan, sauté the onion until translucent and browned, and season with salt, pepper, the fennel, and chile powder. Add the chickpeas and keep on the heat for 5 to 10 minutes, stirring constantly. Deglaze the hot pan with the white wine vinegar and scrape everything stuck to the bottom of the pan back into the mix. Using a potato masher, roughly smash the onion-chickpea mixture. Mix the chickpea mash by hand with the cooled quinoa.

4. Roast the carrots in the oven until dark around the edges and soft, about 25 minutes. Add to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and Chile sauce, and season again with salt and pepper, until it tastes sharp.

5. Roast the carrots in the oven until dark around the edges and soft, about 25 minutes. Add to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and Chile sauce, and season again with salt and pepper, until it tastes sharp.

6. Roast the carrots in the oven until dark around the edges and soft, about 25 minutes. Add to the chickpea-quinoa mixture. Add the breadcrumbs, walnuts, lemon, parsley, and Chile sauce, and season again with salt and pepper, until it tastes sharp.