Here's a new recipe for the veggie burger. Instead of using brown rice, I opted for quinoa. Quinoa, a high protein vegetable grain, has less sodium and more zinc, manganese, phosphorous, potassium, copper, and calcium than wheat, corn, and barley. And, to top that off, it contains lots of fiber; just 1/2 cup of quinoa contains about 5 grams of fiber. This veggie burger recipe is very tasty, so much so, you won't be able to stop at one!
Ingredients ( makes 10 patties, depending on size you want ):
3 cups of cooked quinoa, at room temperature
2.5 cups of egg whites
1/2 teaspoon of sea salt (optional)
1.5 cups of chopped onion
1.5 cups of baby arugula
1-2 cups of thinly sliced carrots
3-4 cloves of minced garlic
1.5 teaspoons of ground cumin or turmeric
1 teaspoon of baking powder
1 to 1.5 cup of whole grain bread crumbs
A bit of water and 1/4 cup of gluten free flour if needed
1 cup of crumbled feta
A pinch or two of olive oil
1 large avocado, sliced
Preheat the oven to 400F
Combine the cooked quinoa, egg whites, and sea salt in a large bowl. Stir in the other ingredients: onions, carrots, arugula, garlic, and cumin. Mix well. Then, add the bread crumbs, gluten free flour, and bit of water ( if needed). Stir until desired consistency. Add the feta and stir through the mixture. The mixture should hold, but if not, add more water or flour.
Place and space the patties on a baking sheet that is oiled with a bit of olive oil to prevent sticking. Bake for about 20 minutes or until bottoms are brown, then flip and bake for another five or six minutes.
Let the patties cool then place each on a warmed whole grain pita, dab on the Tzatziki sauce. Add the avocado slices and serve. Enjoy!
Remember, BeeFitters, food determines how we feel and heal!