The Ultimate Veggie Burger (Vegan/Gluten Free/Grain Free/Low Carb)
Note: One of the great things about these veggie burgers is that they are completely customizable to what you want/like/ have on hand. This recipe calls for 3/4 cup of veggies, but the sky is the limit to what those could be. You can use veggies that are fresh or frozen and defrosted (measure after defrosting). You can also use a mixture of veggies totaling to 3/4 cup. Let your imagination (and your taste buds) run wild!
Adapted from Live, Laugh, Eat
Makes 2 burger (recipe can be easily doubled or tripled as needed)
Nutritional Comparison
Yves Veggie Burger
Serving size: 2 patties
Calories: 220
Fat: 8 grams
vs.
The Ultimate Veggie Burger
(Calculated with the Low Calorie Beans method and egg replacer)
Serving size: 2 patties (entire recipe)
Calories: 125
Fat: ~1.5 grams
Ingredients
1/2 cup chickpeas prepared using the Low Calorie Beans Method (You can use canned beans instead. Perhaps another type of bean would work too?)
3/4 cup veggies, fresh or frozen and defrosted (see note above)
2 Tablespoons chickpea flour
1 egg white or 1 1/2 teaspoons egg replacer plus 2 Tablespoons water
salt and pepper, to taste
Directions
In a food processor, combine all ingredients and pulse until blended (but not completely pureed; you still want the burgers to have some texture). Heat a greased or nonstick sprayed skillet over medium high heat. Spoon half the chickpea mixture onto the pan and spread it out with the back of a spoon to form a patty shape. Repeat with the other half of the chickpea mixture. Cook for 3-5 minutes, or until golden, and flip. Cook on the other side for a few more minutes or until golden and beautiful then turn off the heat, transfer to a plate, and devour.
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