Hello Mon. Hello delicious little veggie burgers that I want to devour.

I’m currently on a juice cleanse. I’ve performed one before, so it’s not really a shock to my system. However staring at pictures of the burgers is making me so hungry. GIVE Me personally DAT BURGA. Using a part of nice potato fries and 1 / 2 of cup of sriracha make sure you.

NOM.

These burgers are the true thing: spicy, lovely, fresh, totally bomb little love bites in your mouth.

We am quite descriptive today. Probs because I’m on mission to enable you to get deliciousness. HEY ooooooo.

FYI: Proper sentence structure doesn’t count in the current post. Like it ever matters here anyway.

Burger madness in it’s finest. Barbeque grill this goodness up. Devour it. AT THIS TIME.

Sorry, being a little pushy.

Oh incidentally, have you men ever really tried sprouts? They’re pretty freaking good. And healthy. I like them SO MUCH.

CHOMP. I bet you’re wanting to know what this burger tastes like.

A magical trip into vegan wonderland, that’s just what it tastes like.

Minus the crema, cause that isn’t vegan… it’s from cows. Duh.

In any case this burger is WICKED great. In fact, it’s little spicy from that kick of cajun seasoning. I LUV IT. YES… LUV.

Chomp. Chomp.

Gotta go juice and daydream about these some more. xoxo.

Calories: 206

Body fat: 6g

Carbohydrates: 33.9g

Sugars: 3.1g

Fiber: 7.2g

Protein: 7.9g

Ingredients

1 large sugary potato

2 cloves garlic clove, minced

1/2 cup chopped cilantro

1 teaspoon cumin

2 teaspoons spicy cajun seasoning

1/4 gluten free oat flour (regular oat flour or oat bran will work)

salt and pepper, to taste

olive oil or coconut oil, for cooking

6 whole grain hamburger buns (gluten free, if desired)

Sprouts

1/4 cup low-fat sour cream or ordinary greek yogurt

2 tablespoons chopped cilantro

1 teaspoon lime juice

sodium, to taste

Instructions

To cook quinoa: Rinse quinoa with cool water in mesh strainer. Within a medium saucepan, provide 1 glass of drinking water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and allow simmer for 15 minutes or until quinoa offers absorbed every one of the water. Remove from heat and fluff quinoa with fork; put in place large bowl and set aside to cool for approximately 10 minutes. You should have about 1 1/2 mugs of quinoa.

Poke special potato many times with a fork and place in microwave for about 3-4 minutes or until it is soft and cooked thoroughly. Usually do not overcook or the special potato will harden. Additionally you can roast the lovely potatoes in the range at 400 degrees F for thirty minutes or until fork sensitive. Remove skin when done cooking food and cooled.

In bowl of food processor, add beans, prepared sweet potato, red onion, cilantro, garlic, cumin, cajun seasoning, and pulse until almost easy, scraping down the sides of the processor when necessary. Transfer combination to bowl and combine with cooked quinoa. Add salt and pepper to flavor – and perhaps even more cajun seasoning if you want. Mix in oat bran/oat flour, but just enough so you are able to shape patties. (You shouldn’t need a lot more than 1/3 cup).

Divide into 6 patties (about 1/2 glass each) and put on parchment paper on cooking sheet; refrigerate for at least thirty minutes to greatly help patties bind jointly.

To create avocado-cilantro crema: In plate of food processor chip, place sour cream, diced avocado, cilantro, and lime juice. Procedure until clean. Add salt to taste. Put in place fridge until ready to serve burgers.

To make burgers: Temperature skillet over medium-high temperature. Spray skillet with coconut/olive/canola essential oil cooking spray. Place in skillet and pan-fry about 3-4 a few minutes on each aspect, or until golden brownish. Serve with buns, sprouts, crema and preferred toppings.

Be aware: Nutritional information DOES NOT include buns, but DOES include avocado-crema.

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