If you’re looking for a twist on the classic item 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 are sure to be a summer staple.
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For the pickled cucumber and onion:
1 cucumber, thinly sliced
½ of a red onion, very thinly sliced
¼ cup unseasoned rice vinegar
½ teaspoon sugar
For the burgers:
15-ounce can chickpeas, drained and rinsed
1 tablespoon fresh lime juice
1 cup cooked (and cooled) quinoa
1 ½ 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)
- For the pickled cucumber and onion, in a medium bowl, combine the cucumber, onion, vinegar and sugar and toss. Set aside but toss occasionally.
- For the burgers, in a food processor, combine the chickpeas and lime juice. Pulse several times until finely chopped. Add the quinoa, spinach, carrots, scallions, ginger, flax meal and salt. Pulse a few times until the mixture is finely chopped and everything is evenly distributed and holds together, but isn’t completely smooth.
- Divide the mixture into 4 even portions, then shape into ½ -inch-thick patties.
- In a nonstick skillet, heat the olive oil over medium heat. Add the patties and cook until golden brown, 3 to 5 minutes per side. Be gentle when you flip, as they are delicate.
- For each burger, stack 2 lettuce leaves. Top with a burger, some of the pickled cucumber and onion mixture, and cilantro, if using.
Nutritional Information (per serving)
Makes 4 servings.
247 calories, 6 g total fat, 1 g saturated fat, 10 g protein, 38 g carbohydrate, 10 g dietary fiber, 5 g sugar, 2 g added sugar, 0 mg cholesterol, 215 mg sodium