Packed with fiber, protein, and antioxidants from garbanzos and quinoa, and beta-carotene from sweet potatoes, these burgers are simple to make, hold together well while forming and are 100% delicious. This is a handy use for leftover quinoa (or brown rice), and frozen vegetables sitting in your freezer because, like me, you bought them just in case, but prefer fresh.
Prep time: 20 minutes
Bake time: 20 – 25 minutes
Step 1: Gather ingredients:
1 1/2 c garbanzos, cooked
1 1/2 c frozen mixed vegetables, thawed
1 medium sweet potato, cooked
1 T olive oil, + a little more for greasing baking sheet
1/2 large red bell pepper
1/2 large red onion
1 c quinoa, cooked
1/2 t ground or cracked black pepper
1/2 t ground cumin
1/4 t salt
3 T nutritional yeast *see note at bottom if you don’t know what it is.
Pulse onion in food processor a few times, till chopped. Cook chopped onion in olive oil till soft.
Pulse red pepper in food processor till chopped. Add chopped red pepper to onion; cook just enough for it to lose a little moisture. Add black pepper, cumin, and salt. Set aside. Preheat oven to 425 now.
Place garbanzos, mixed vegetables, sweet potato, and quinoa in food processor. Process at medium setting for 5 seconds or so, till it looks like the photo (not this one, the next one down, once it’s in the bowl) or to your desired texture.
Place this mixture in large mixing bowl. Add onion mixture and nutritional yeast. Mix with wooden spoon.
Form into patties by scooping with 1/3 c measuring cup, flatten slightly with hands. Place each of 12 patties onto baking sheet lightly greased with olive oil. Bake 20 -25 minutes or until slightly browned, turning them over about halfway through for golden brown color.
Serve with or without condiments and bread. I like them over a bed of salad greens.