Recipe: Ginger-Spiked Veggie Burgers

If you’re looking for a twist on this classic during grilling season, these protein-packed burgers are a must-make! Loaded with flavor and, yes — veggies — these patties, topped with pickled cucumber and onion, and spiked with just a bit of zippy ginger, are sure to be a new summer staple.

Ingredients

For the pickled cucumber and onion
1 cucumber, thinly sliced
1/2 red onion, very thinly sliced
1/4 cup unseasoned rice vinegar
1/2 teaspoon sugar

For the burgers
15-ounce can chickpeas, drained and rinsed
1 tablespoon fresh lime juice
1 cup cooked (and cooled) quinoa
1 1/2 cups fresh baby spinach
1 cup grated carrots
2 scallions (white and light green parts), chopped
1 tablespoon grated fresh ginger
1 tablespoon flax meal
1/4 teaspoon kosher salt
1 tablespoon extra virgin olive oil
8 butter lettuce leaves
Fresh cilantro (optional)

Directions

1. For the pickled cucumber and onion, in a medium bowl, combine the cucumber, onion, vinegar and sugar and toss. Set aside but toss occasionally.
2. For the burgers, in a food processor, combine the chickpeas and lime juice. Pulse several times until finely chopped. Add the quinoa, spinach, carrots, scallions, ginger, flax meal and salt. Pulse a few times until the mixture is finely chopped and everything is evenly distributed and holds together but isn’t completely smooth.
3. Divide the mixture into four even portions, then shape into 1/2-inch-thick patties.
4. In a nonstick skillet, heat the olive oil over medium heat. Add the patties and cook until golden brown, 3 to 5 minutes per side. Be gentle when you flip, as they’re delicate.
5. For each burger, stack two lettuce leaves. Top with a burger, some of the pickled cucumber and onion mixture, and cilantro, if using.

Nutrition Information (per serving)

Makes 4 servings

Calories: 247
Total fat: 6 g
Saturated fat: 1 g
Protein: 10 g
Carbohydrate: 38 g
Dietary fiber: 10 g
Sugar: 5 g
Added sugar: 2 g
Cholesterol: 0 mg
Sodium: 215 mg