Chickpea Quinoa Burgers
{{#rendered}} {{/rendered}}(Jen Brody)
Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie patty which highlights the sweetly spiced flavors of Autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas.
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Servings: 8
Ingredients:
1 yam
{{#rendered}} {{/rendered}}1 tablespoon grapeseed oil, divided
1 cup quinoa, prepared according to package instructions
1 14-ounce can chickpeas, drained and rinsed
{{#rendered}} {{/rendered}}1 small onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
{{#rendered}} {{/rendered}}1 cup fresh spinach, tightly packed
2 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
{{#rendered}} {{/rendered}}Juice of 1 lemon
1 tablespoon ground cumin
2 tablespoon sesame tahini
{{#rendered}} {{/rendered}}1 tablespoon hot sauce (optional)
salt and pepper, to taste
a little flour, for dusting the burger patties
{{#rendered}} {{/rendered}}Preparation:
Preheat an oven to 375 degrees.
Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yam’s skin.
Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender.
{{#rendered}} {{/rendered}}Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl.