Extra Crispy Carrot Spinach Quinoa Veggie Burger
When it comes to these Extra Crispy Carrot Spinach Quinoa Veggie Burgers, there isn't much that can be said. It's just too delicious! There's so much flavor going on, you wouldn't even be able to tell that it's made out of veggies and not meat.
Servings: 6 servings
Calories: 325kcal
Ingredients
- 1 cup quinoa, cooked (Cook according to packaging!)
- 1 cup grated carrots
- 1 cup finely chopped spinach
- ½ cup bread crumbs + more if needed! (See Notes!)
- 2 large organic eggs, lightly beaten (I use Organic Valley)
- 1 garlic clove, finely minced
- ½ medium red onion, chopped
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¾ cups shredded mozzarella cheese (I use Organic Valley)
- 2 Tbsps unsalted butter (I use Land O'Lakes)
- 1 tablespoon extra virgin olive oil
Other:
- 5-6 Burger buns (You can use your fave brand)
- 3-4 Tbsps Homemade BBQ Sweet + Tangy sauce (See Notes!)
- Greens, for garnish (You can use lettuce, spinach, arugula, or kale!)
Instructions
- Start by adding 1 tablespoon of extra virgin olive oil to a skillet on medium-high heat and add chopped onions, spinach and garlic and cook until it become fragrant and spinach begins to wilt, about 3-4 minutes. Remove from heat and let cool slightly.
- Combine the quinoa, grated carrots, sautéed onion-garlic-spinach, shredded mozzarella cheese, bread crumbs, eggs, smoked paprika, sea salt + black pepper in a large bowl. Mix ingredients together well using your hands to ensure that everything is well incorporated. Now, form mixture into 5-6 burger patties, patting down as needed to ensure that everything sticks together well.
- Preheat oven to 400 degrees Fahrenheit.
- Next, heat a large skillet with 2 Tbsps of unsalted butter on medium-high heat and once fully heated, add burger patties and let it golden and crisp on each side.
- Once fully crisped, remove from heat and add to a baking sheet lined with parchment paper and let burgers bake for 8-10 minutes.
- To assemble, warm your favorite burger buns, add your favorite greens (I used arugula) atop the bottom bun, then add Quinoa burger patty, and the top bun (spooned with the BBQ Sweet + Tangy sauce). Repeat until all burgers are made.
- Serve with homemade fries, sweet potato fries, wedges, or salad if preferred.
- Bon Appetit!
Notes
HOMEMADE SWEET + TANGY BBQ SAUCE: 1 cup BBQ sauce, ¼ cup vegan mayo, 1-2 Tbsps sweet relish, sea salt + black pepper (for taste), 1 tablespoon dried parsley. **Just whisk all ingredients together in bowl and BAM! Adjust ingredients to meet your desired taste!**
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
Nutrition
Calories: 325kcal | Carbohydrates: 39g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 660mg | Potassium: 318mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4938IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 3mg