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Smoky chickpea quinoa burgers topped with cilantro-lime apple slaw make for an incredibly delicious vegan meal. These burgers contain nutritious, wholesome ingredients and are packed with enough flavor to please just about any palette.
Servings: 4 burgers
Calories: 115kcal
Ingredients
- 1 15.5 ounce can chickpeas (garbanzo beans), drained
- 1 tablespoon flaxseed meal + 2.5 tablespoon water to create flax egg
- ⅓ cup cooked and cooled quinoa
- ¼ cup diced red onion
- 1 clove of garlic minced
- 2 teaspoon Dijon mustard
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon coriander
- ½ teaspoon sea salt + ¼ teaspoon black pepper
- 2 tablespoon freshly chopped cilantro
- 4 buns or wraps
- ***Cilantro-Lime Apple Slaw***
- ½ large apple julienned
- 1 cup shredded cabbage
- 2 teaspoon apple cider or red wine vinegar
- Juice of 1 lime
- ½ teaspoon granulated sweetener of choice I used Stevia
- Pinch of sea salt and black pepper
- 2 tablespoon freshly chopped cilantro
Instructions
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Begin by preparing the slaw. Simply combine all slaw ingredients in a medium-sized bowl and mix well. Refrigerate for ~30 mins before serving to allow flavors to marry.
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Prepare flax egg by combining flaxseed meal and water in a small bowl and mixing well. Let sit for ~5 minutes to thicken.
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Prepare burgers by placing drained chickpeas in a large bowl and mashing them with a fork. Add flax egg and remaining burger ingredients and mix until well-combined (feel free to use your hands to mash everything up well). Form into 4 burger patties.
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Heat a large skillet over medium heat and coat with a drizzle of olive oil or coconut oil. Once hot, add burgers to the pan and saute for ~4-5 minutes per side, until browned. Try to avoid flipping them more than once.
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Place burger on a bun and top with slaw and additional toppings if desired (I used microgreens, avocado and watermelon radishes). Makes 4 burgers.
Nutrition
Serving: 1g | Calories: 115kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Sodium: 260mg | Fiber: 6g | Sugar: 1.5g