-
1
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
-
2
Bring vegetable broth to a boil in a saucepan.
-
3
Stir in quinoa.
-
4
Cover and cook for about 15 minutes, or until all broth has been absorbed.
-
5
Set aside.
-
6
Heat olive oil in a large skillet over medium-high heat.
-
7
Add garlic, onion and fennel seed.
-
8
Saute until fragrant, about 3 minutes.
-
9
Add squash, arugula and spinach leaves and saute for additional 4-5 minutes or until vegetables have softened.
-
10
Transfer 1/2 of cooked quinoa and all of cooked vegetables to a large food processor.
-
11
Add garbanzo beans, pine nuts, corn, salt and pepper and blend until a smooth puree is formed.
-
12
Transfer mixture to a mixing bowl and fold in remaining cooked quinoa.
-
13
Remove 1/2 cup mixture with your hands and form a loose ball (yes, mixture will be very wet).
-
14
Place onto the parchment paper-lined baking sheet and form into a patty, about 1/3 inch thick.
-
15
Repeat with remaining mixture.
-
16
Bake one sheet at a time on the lower rack for 20 minutes.
-
17
Remove and gently flip patties with a thin metal spatula.
-
18
Bake for additional 10 minutes.
-
19
Remove and allow to cool for 3 minutes prior to serving.
-
20
Top with toppings of your choice on a whole grain bun (I used the jalapeno Greek yogurt dip from Costco- yep- you know the one- along with spinach and kale leaves, sliced cucumber, and pepperoncini rings- it was divine).
-
21
Nutrition Info per 1 burger: 140 calories, 4.5 g fat, 6 g protein, 18 g carbohydrates, 5 g fiber
