Burnt out on all those holiday meat leftovers? Try something a little different to spice up your menu this time of year. These savory, plant-based burgers are not only low in fat, but also quick to make and loaded with healthy ingredients. Give ’em a try and let us know what you think.
Recipe courtesy of MyVega.com
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 tsp olive oil</li>
<li>1/2 cup onion, diced</li>
<li>1 clove garlic, chopped</li>
<li>1/4 cup red pepper, finely diced</li>
<li>1 jalapeno, finely diced</li>
<li>1 cup kale, finely chopped</li>
<li>1/2 tsp ground cumin</li>
<li>1/2 cup cooked quinoa</li>
<li>1 1/2 cups black beans, drained and mashed</li>
<li>2 tsp sunflower seeds, minced</li>
<li> salt and pepper, to taste</li>
<li> brown rice flour, as needed</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Over medium heat sauté onion, garlic, jalapeno and red pepper in oil until softened. Add kale and cook until softened.</li>
<li>Combine all ingredients together to form dough. Add brown rice flour as a binder, if needed.</li>
<li>Shape dough into 6 burger patties and lightly dust with brown rice flour.</li>
<li>Fry in a small amount of oil until golden on each side or bake for 20 minutes at 400 F.</li>
<li>Optional: finish burgers on the grill and serve in gluten-free bun.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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