Those protein-packed burgers are a must-make if you want a twist on the classic object during grilling season. Loaded with taste and yes, greens, those patties crowned with pickled cucumber and onion are sure to be a summer season staple.
For the pickled cucumber and onion:
1 cucumber, thinly sliced
½ of red onion, very thinly sliced
¼ cup unseasoned rice vinegar
½ teaspoon sugar
For the burgers:
15-ounce can chickpeas, tired and rinsed
One tablespoon of clean lime juice
1 cup cooked (and cooled) quinoa
1 ½ cups clean baby spinach
1 cup grated carrots
Two scallions (white and mild inexperienced parts), chopped
One tablespoon of grated fresh ginger
One tablespoon flax meal
1/four teaspoon kosher salt
One tablespoon of extra virgin olive oil
eight butter lettuce leaves
Fresh cilantro (elective)
For the pickled cucumber and onion, in a medium bowl, combine the cucumber, onion, vinegar, and sugar and toss. Set aside, but toss sometimes.
In a meal processor, combine the chickpeas and lime juice for the burgers. Pulse several times until finely chopped. Add the quinoa, spinach, carrots, scallions, ginger, flax meal, and salt. Pulse some instances until the aggregate is finely chopped and the whole thing is frivolously dispensed and holds together; however, it isn’t smooth.
Divide the aggregate into four even quantities, then shape it into ½ -½-inch-thick patties.
In a nonstick skillet, warm the olive oil over medium warmth. Add the patties and cook till golden brown, 3 to 5 minutes in line with side. Be mild while you turn, as they’re sensitive.
For every burger, stack two lettuce leaves. If using, top with a burger, some of the pickled cucumber and onion combination, and cilantro.
Nutritional Information (according to serving)
Makes four servings.
247 energy, 6 g general fat, 1 g saturated fats, 10 g protein, 38 g carbohydrate, 10 g nutritional fiber, 5 g sugar, 2 g delivered sugar, 0 mg LDL cholesterol, 215 mg sodium
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