|2 servings||calories per servings 666||protein serving 21 g||carbs per serving 92 g||total fat per serving 25 g|
Veggie burgers can be tricky, but Chef Lupo has made this simple recipe that yields a satisfying, casual supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||92 g|
|Dietary Fiber||9 g|
Please read entire recipe before beginning.
In a small saucepan with a lid, combine quinoa and water. Place on high heat. Bring to a simmer, then cover, turn heat to low and cook 7-8 minutes, or until all the liquid is absorbed. When quinoa is finished cooking spread out on a baking pan to cool.
While quinoa cooks prepare the potatoes: Cut each potato into quarters. Place potato wedges on a heavy baking pan, drizzle with olive oil, and season with 1 teaspoon PeachDish salt. Cook in oven 22-25 minutes, or until potatoes are tender on the inside and crispy on the outside.
While the potatoes cook prepare veggie burger patties: Peel and thinly slice shallot. Thinly slice celery. Trim roots from green onions, and thinly slice green and white parts. Remove stem, and thinly slice mushroom. Peel and chop garlic clove. Chop the shallot, celery, green onion, mushroom and garlic together.
Add 1 tablespoon cooking oil to a large nonstick saute pan, and place over medium-high heat. When oil begins to shimmer, add chopped vegetables. Cook while stirring 3-4 minutes, or until they become translucent. Transfer to the quinoa pan to cool. Wipe saute pan with a paper towel and reserve for later use.
In a large bowl, combine white beans, mayonnaise, Bragg Liquid Aminos and remaining 1 tsp. Peachdish salt. Using the back of a fork or a potato masher, crush the beans into the other ingredients. When beans are well crushed, add panko, quinoa, and cooked vegetables. Crack egg into bowl, whisk lightly with fork, then stir into bean mixture. Mash and stir bean mixture for 1 minute more. Form into 2 large patties.
Place the reserved saute pan over medium heat, add remaining 1 tablespoon cooking oil, then add both patties. Cook 2-3 minutes to brown, then flip each patty and cook 2-3 minutes more.
Serve the veggie burgers on buns with your favorite garnishes alongside potato wedges. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...