Spinach and Chickpea veggie burgers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 171.0
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 239.7 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 6.9 g
- Protein: 6.2 g
View full nutritional breakdown of Spinach and Chickpea veggie burgers calories by ingredient
Introduction
This was my first attempt at making veggie burgers and I couldn't be happier! This was my first attempt at making veggie burgers and I couldn't be happier!Number of Servings: 6
Ingredients
-
2 Cups Fresh Spinach
1 Can Chickpeas, Drained
1/4 Cup Chopped Red Onion
1/3 Cup Ground Golden Flaxseed Meal
1 Tbsp Garlic Powder
1 Tbsp Cayenne Pepper
1 Tbsp Olive Oil
Salt/pepper to taste
Tips
I like to serve mine on a wheat roll (or English muffin) with avocado, tomato and arugula. Feel free to add ketchup or mustard if that's your thing! (I add Dijon sometimes). Serve with homemade healthy potato salad or baked fries!
Directions
Heat broiler to 475.
Put all ingredients into an electric mixer.
Slowly mix ingredients together, until they form a chunky liquid-like texture. The texture is almost like a thick cookie dough - moist but still moldable.
Make batter into 5-6 veggie burger patties. Place patties on nonstick pan (or tin foil sprayed with Pam on top of a pan) and place into pre-heated oven.
Cook each side for 7-8 minutes. They should be lightly brown and crispy on the outside, soft on the inside, when through.
Serving Size: Makes 5-6 burger patties
Put all ingredients into an electric mixer.
Slowly mix ingredients together, until they form a chunky liquid-like texture. The texture is almost like a thick cookie dough - moist but still moldable.
Make batter into 5-6 veggie burger patties. Place patties on nonstick pan (or tin foil sprayed with Pam on top of a pan) and place into pre-heated oven.
Cook each side for 7-8 minutes. They should be lightly brown and crispy on the outside, soft on the inside, when through.
Serving Size: Makes 5-6 burger patties