VEGGIE BURGER

Because Impossible burgers defeat the purpose if you don't like hamburger 🤷🏼‍♀️

Against popular opinion - I am not an “impossible” burger fan.

.

I don’t care where it comes from. If I wanted it to taste like hamburger, and look like hamburger, I would eat hamburger.

.

I like the little beans and quinoa and bits of corn and carrot I find in my burger 🤷🏼‍♀️ call me crazy!

.

There. I said it. I feel SO much better! 

Ingredients

2 cups cooked quinoa (about 1/2 cup dry)

1 cup cooked brown rice

1/2 cup fresh spinach leaves - finely chopped

1/2 red bell pepper - diced

2 large eggs

1/2 cup Panko bread crumbs

1/4 cup plain Greek yogurt (or mayo)

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

salt and freshly ground black pepper , to taste

The fixins:

 Gluten free buns

 Provolone cheese

Baby arugula

Tomato

Onion

Avocado


Instructions

Add all burger ingredients to a large mixing bowl and stir very well to combine. 

Cover bowl and refrigerate for at least 30 minutes.

Line a large tray with parchment paper. 

Spoon burger mixture into a 1/2 cup measuring cup

Invert mixture onto parchment paper.

 Use your hands to press down and mold the sides of the mixture into a patty. 

Repeat with remaining mixture—it should make about 5 patties.

Heat a large skillet over medium heat. 

Add a little oil to the pan or spray really well with non-stick cooking spray.

Once hot, add patties. 

Cook for 3-4 minutes or until crisp and golden on the bottom.

Very carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.

Serve burgers on a whole wheat bun or lettuce wrap. 

Top with your fave fixins like provolone cheese, arugula, tomato, avocado, onion, and desired sauce. 😋