Craving a delicious burger but don’t want to feel sluggish and gross after eating it? This burger is clean, packed with flavors, and is a guilt free meal.
It looks even better up close! Trust me, it’s good, you won’t regret it!
- 1/3 tblsp flax seed
- 2/3 tblsp water
- 1/3 cup art quinoa
- 2/3 cup water
- 1/3 can chickpea
- 1/6 yellow onion, diced
- 1/6 cup snow peas, chopped (or 2 tblsp + 2 tsp)
- 1/6 cup cilantro, chopped(or 2 tblsp + 2 tsp)
- 1 garlic clove chopped
- 1/3 tblsp red curry paste
- 1/3 tblsp soy sauce
- 1/3 tblsp agave nectar
- 1 tsp ginger, chopped
- 1/3 tsp cumin
- 1/6 tsp salt
- 1/12 tsp chili sauce
- 2 burger buns
- Hak’s Thai Chile Tamarind BBQ Sauce
- Preheat oven to 350 F and coat a baking sheet with a non-stick cooking spray.
- In a small bowl, whisk together the ground flax and water. Set aside to rest for at least 10 minutes.
- In a medium saucepan, bring the rinsed quinoa and water to boil over high heat. Turn down to a simmer, cover and allow to cook for about 15-20 minutes or until tender. Fluff with a fork and set aside.
- In a food processor, pulse the oats until they are coarsely ground. Add the remaining patty ingredients, including the flax egg. Process well, until smooth and thick. Once the quinoa is done cooking, measure out 1 cup and process that in as well, until well combined. Freezer or refrigerate the leftover quinoa.
- Heat a large frying pan over medium heat with a splash of olive oil. Using a 1/3 measuring cup, form the burger mixture into patties and fry for 2-3 minutes on each side, until browned. Repeat until all the mixture is gone. This should make about six patties.
- Once they are browned on both sides, place on the baking sheet and bake at 350 F for about 10 minutes, until golden and crispy.
- Assemble with a bun, and topped with BBQ sauce, spinach or lettuce.