Versatile Veggie Burgers Recipe

Name: Versatile Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry quinoa (~3/4 cup cooked); 1/4 cup dry barley (~1 cup cooked); 1.25 cups of water or stock*; 1 small sweet potato, baked; 15-ounce can garbanzo beans, rinsed and drained; 2 tablespoons whole wheat flour; 1 tablespoons olive oil (may need a little more); Spices combination such as:; 1 tablespoon rosemary:; 2 tablespoons parsley; 1 1/2 teaspoon cumin; 1 1/2 teaspoon of cinnamon; 1 teaspoon honey; 1 teaspoon garlic; 1 teaspoon salt; 1/2 teaspoon pepper; Oil to brown burgers; *Cooking in a stock with spices adds robust flavors to the final product.

Servings: persons

1/4 cup dry quinoa (~3/4 cup cooked)
1/4 cup dry barley (~1 cup cooked)
1.25 cups of water or stock*
1 small sweet potato, baked
15-ounce can garbanzo beans, rinsed and drained
2 tablespoons whole wheat flour
1 tablespoons olive oil (may need a little more)
Spices combination such as:
1 tablespoon rosemary:
2 tablespoons parsley
1 1/2 teaspoon cumin
1 1/2 teaspoon of cinnamon
1 teaspoon honey
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon pepper
Oil to brown burgers
*Cooking in a stock with spices adds robust flavors to the final product.

1
1. Add barley to 3/4 cup of boiling liquid. Turn down to a simmer and cook for ~40 minutes until tender and water has absorbed.
2
2. Rinse quinoa under cold water for 2 minutes. Then toast in a pan (optional). Add to 1/2 cup of boiling liquid and cooking for ~15 minutes.
3
3. Microwave or roast at 400F the sweet potato.
4
4. Add sweet potato, beans, flour, oil and spices to a food processor. Process, adding more oil if needed, into a puree.
5
5. After grains have cooked, combine with puree and shape into burgers. Any size you like.
6
6. Brown both sides in a large frying pan and serve hot on buns or over fresh veggies.

577

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup dry quinoa (~3/4 cup cooked), 1/4 cup dry barley (~1 cup cooked), 1.25 cups of water or stock*, 1 small sweet potato, baked, and more.

Yes, Versatile Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Versatile Veggie Burgers

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