Veggie burgers can be dry, lack flavor and are most commonly made with ingredients like black beans, corn and grains.
In my book with Kara Landau, The Clean Separation, nutritionally balanced recipes give you positive strength and energy to get through tough times and keep you soaring to good health for good times.
Make these burgers for lunch or dinner. So delicious, everyone will love them, including the kids!
Serving size: 250g (1 pattie)
Saturated fat: 0.9g
Sodium: 662.3mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Just Veggin for Veggies Burgers
Just Veggin for Veggies Burgers Veggie burgers can be dry, lack flavor and are most commonly made with ingredients like black beans, corn and grains. In my book with Kara Landau, The Clean Separation , nutritionally balanced recipes give you positive strength and energy to get through tough times and keep you soaring to good health for good times.
- 340g (2 cups) canned chickpeas, drained and rinsed
- 170g (1 cup) canned lentils, drained
- 56g (½ cup) finely chopped almonds
- 1 ½ teaspoons sea salt
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 ½ tablespoons Tabasco-style hot sauce
- Juice of ½ medium lemon
- 2 tablespoons chopped fresh cilantro leaves, or Italian parsley leaves
- 2 green onions, chopped
- ½ teaspoon ground black pepper
- 1 ½ tablespoons olive oil
- 6 large lettuce leaves such as red or green leaf lettuce
- Puree chickpeas in a food processor and transfer to a large mixing bowl.
- Add lentils, almonds, salt, coriander, cumin, hot sauce, lemon, cilantro, green onion, and black pepper.
- Mix well and then form into 6 equal patties.
- Heat oil in a large skillet or saute pan over medium high heat.
- Add burgers and cook about 2 ½ minutes per side or until lightly browned.
- Serve wrapped in a lettuce leaf.