Meatless Monday: Curried Veggie Burgers with Zucchini, Lentils, and Quinoa
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Meatless Monday: Curried Veggie Burgers with Zucchini, Lentils, and Quinoa might be a recipe you should try. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 424 calories. For $1.16 per serving, you get a main course that serves 4. A mixture of dijon mustard, canned lentils, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe from Feed Me Phoebe has 425 fans. It is a rather inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes around 15 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. Try Meatless Monday Black Beans and Quinoa Veggie Burgers with Peach Salsa, Meatless Monday: Veggie burgers packed full of hearty, healthy ingredients, and Meatless Monday: Half-Hour Veggie Chili for similar recipes.
Servings: 4
Ingredients:
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can lentils, rinsed and drained
1 cup cooked quinoa
2 teaspoons curry powder
2 tablespoons Dijon mustard
1/4 cup fresh cilantro leaves
2 clove garlic, minced
1 tablespoon lime juice
Olive oil
1 small onion, diced
Sea salt
½ teaspoon turmeric
1 medium zucchini, coarsely grated or julienned
Equipment:
frying pan
oven
food processor
mixing bowl
spatula
baking sheet
Cooking instruction summary:
Preheat the oven to 400 degrees F. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame. Saute the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and 1/2 teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and 1/2 teaspoon salt until coarsely pureed. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping 1/2-cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.
Step by step:
1. Preheat the oven to 400 degrees F. In a medium non-stick skillet, heat 1 tablespoon olive oil over a medium-high flame.
2. Saute the onion until translucent, about 5 minutes.
3. Add the garlic, curry powder, turmeric, zucchini, and 1/2 teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and 1/2 teaspoon salt until coarsely pureed. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping 1/2-cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight. In a large non-stick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned.
4. Remove to a parchment-lined baking sheet.
5. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.
Nutrition Information:
covered percent of daily need
