Add some Asian-inspired flair to your plate
If you’re looking for a twist on this classic during grilling season, these protein-packed burgers are a must-make! Loaded with flavor and, yes — veggies — these patties, topped with pickled cucumber and onion, and spiked with just a bit of zippy ginger, are sure to be a new summer staple.
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For the pickled cucumber and onion
1 cucumber, thinly sliced
1/2 red onion, very thinly sliced
1/4 cup unseasoned rice vinegar
1/2 teaspoon sugar
For the burgers
15-ounce can chickpeas, drained and rinsed
1 tablespoon fresh lime juice
1 cup cooked (and cooled) quinoa
1 1/2 cups fresh baby spinach
1 cup grated carrots
2 scallions (white and light green parts), chopped
1 tablespoon grated fresh ginger
1 tablespoon flax meal
1/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
8 butter lettuce leaves
Fresh cilantro (optional)
Makes 4 servings
Calories: 247
Total fat: 6 g
Saturated fat: 1 g
Protein: 10 g
Carbohydrate: 38 g
Dietary fiber: 10 g
Sugar: 5 g
Added sugar: 2 g
Cholesterol: 0 mg
Sodium: 215 mg
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