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)
- 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 four even portions, then shape into 1/2-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’re delicate.
- For each burger, stack two 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
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