Recipe: Ginger Spiked Veggie Burgers
Try these Asian-inspired veggie burgers from our wellness experts. They’re sure to be a hit!
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)
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