I have to confess — I’m always on the hunt for a great Veggie Burger recipe that’s quick enough and easy enough to make at home. I recently found a version in Food & Wine magazine that I just love. Finding a great Veggie Burger recipe requires a good amount of thought on how to combine the right ingredients to satisfy not just my picky taste buds but more importantly my kids. My kids love a great beef or turkey burger so the Veggie Burgers I make have to be tasty enough to stand up to the meat versions. It does take some craft and time to make this delicious and juicy Veggie Burger…but the results were a resounding “eureka!” they loved this recipe. My kids didn’t have a clue what was in this Veggie Burger (chickenpeas, quinoa, greek yogurt for moisture, lemon juice for acidity, herbs and garlic for flavors) but boy did they gobble them up. Yeap, this recipe is a winner! Like I said, I got the basics of this recipe out of Food & Wine magazine but as usually I changed it to what I had available in my kitchen. If more veggie burgers recipes were as yummy and easy to make as this one, I think people would eat them more often. Give it a try!
Words of the day: Dream, Savor and Renew!
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Photo by: Ali
- 1 head of garlic, halved horizontally
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- ¼ cup thinly sliced asparagus or carrots
- ⅓ cup bulgur or couscus
- One 15-ounce can chickpeas, drained
- ¼ cup chopped marinated artichokes
- 2 tablespoons chopped pitted black olives
- 2 tablespoons chopped scallions
- 2 tablespoons full-fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped basil
- 1 teaspoon chopped mint
- 1 teaspoon chopped parsley
- 2¼ cups cooked red or white quinoa
- Freshly ground pepper
- 8 slices of goat or feta cheese
- 8 burger buns, toasted
- Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes,
- Preheat the oven to 375°. Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and wrap tightly. Roast until the garlic is very tender, about 1 hour. Let cool, then squeeze the cloves out of their skins into a small bowl and mash to a paste.
- Bring a saucepan of salted water to a boil. Put the asparagus in a strainer, submerge it in the water and cook just until crisp-tender, 2 minutes. Cool the carrots under running water and pat dry. Return the water to a boil. Add the bulgur or couscous and cook until very tender, about 20 minutes. Drain well and let cool slightly.
- In a food processor, puree the garlic paste, bulgur or couscous, chickpeas,carrots and the 2 tablespoons of olive oil; transfer the mixture to a bowl. Stir in the artichokes, olives, scallions, yogurt, lemon juice, herbs and quinoa. Season with salt and pepper.
- Heat a large cast-iron griddle or skillet and brush with olive oil. Using lightly moistened hands, form the mixture into eight 3-inch patties. Brush the patties with oil and cook over high heat until golden on the bottom, 4 minutes. Flip the patties and top each with a slice of cheese. Reduce the heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted. Set the burgers on the buns and top with sun-dried-tomato spread, marinated mushrooms and sliced tomatoes