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Hmmm what else? Chicago’s been insane lately. We’ve had the Chicago marathon, the Cubs within the playoffs and the Bears actually won TWO games. Thus, I am eating a touch too very much pizza and club food lately. What I’m really craving now could be a seriously good veggie burger with an enormous side salad.
Veggie burgers are wonderful because want regular burgers, you can get creative with the elements and toppings. I’ve made a few beloved versions but this one is certainly cozy, seasonal and flavored with curry and cumin. The vibrant flavors draw out the sweetness from the special potato and the savory goodness chickpeas. Like, love.
The nutrition shines in this recipe too! Almost 6g of fibers and over 7g of protein at under 200 calorie consumption. It’s a real, wholesome veggie burger you can truly feel good about eating. And bonus! They are totally refrigerator friendly. Just pop the uncooked patties inside a freezer-safe container! Once ready to cook, simply thaw the burgers away and prepare them up as you normally would.
How to serve these burgers: I’ve been topping mine with daring arugula, creamy avocado and experiencing with homemade sweet potato fries Recommend you choose to do the same!
If you’re searching for more veggie burger dishes, here are some of my other favorites:
Happy #MeatlessMonday!
Calorie consumption: 190
Fat: 1.5g
Carbohydrates: 38g
Sugar: 7.2g
Dietary fiber: 5.8g
Proteins: 7.3g
Prep period:
15 mins
Cook time:
1 hour
Total period:
Ingredients
1 – 15 oz can chickpeas, rinsed and drained
1 teaspoon curry powder
1 1/2 teaspoons cumin
1/4 teaspoon garlic powder
1/3-1/2 cup breadcrumbs OR oat flour
1/3 cup dried cranberries
Instructions
Preheat oven to 400 levels F.
Use a fork to poke special potato many times. Place nice potato on a little program lined with foil and bake within the oven for 30-45 minutes or until fork sensitive.
While sugary potato is cooking, cook the wild rice with the addition of 1 cup water and wild grain to a medium saucepan. Bring to a boil, after that cover, reduce temperature to low and simmer for 30-40 mins or until sensitive.
Add cooked sweet potato (not your skin) and chickpeas to a big bowl; mash using a fork or potato masher. (Alternatively you can use a food processor and pulse them until somewhat, but not completely even.) Next mix in cooked wild rice, curry powder, cumin and garlic powder. Add salt and pepper to taste. Then stir in breadcrumbs (or oat flour), cranberries and pecans, if using. The pecans add a lovely taste, but aren’t necessary. Shape mix into six patties. It’s easier to form and prepare the patties when they are cold, so if you want you can keep carefully the mixture in the refrigerator until chilly then form patties (I recommend doing it this way!).
Heat coconut essential oil over medium warmth in a big pan. Once oil is warm, add patties and cook for about 7-9 minutes, then VERY carefully turn. Cook for yet another 7-9 minutes on the other hand, adding more essential oil to the pan if required. Serve independently or in a bun! I love mine with avocado & arugula. Makes 6 burgers.
And these veggie burgers look ridiculous. Bring on the sweet potatoes!
I’ve made these before and they are definitely fantastic. My 1st try, I utilized corn (1 cup) in sub for the chickpeas, and used walnuts. I also place some oats in the grinder for the flour. It functions really well. It had been surprising to truly have a curry-flavoured patty, but it’s certainly delish. My second period, I adopted the recipe to the tee with some walnuts. Yum yum. This is a staple to my meal-prepping as my weeks get very busy!
PS We also just try to ‘nuke’ the special potatoes within the microwave to make it faster.
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