20 - 30 minutes
1. Dice one medium size Sweet Potato (1 1/2 cups)
2. Cook 1 cup Red or Mixed Quinoa ( always pre-rinse quinoa to remove the saponins before cooking)
3. Grate one zucchini ( 1 cup)
4. Finely chop 1/2 teaspoon fresh thyme
2 Cups low sodium organic vegetable broth
1 Cup Organic Sweet Potato, diced, 1 1/2 cups
1 Cup Organic uncooked red quinoa ( can use mixed or white)
1 Cup cooked chickpeas ( can substitute french lentils) ( if using canned be sure to rinse and drain first)
1 Small zucchini, grated ( 1 cup )
1/2 Cup Organic raw unsalted pumpkin seeds
5 1/2 Tablespoons Organic ground flaxseeds ( I used golden)
3 1/2 Teaspoons finely chopped fresh basil ( can substitute dried, 1 teaspoon)
1/2 Teaspoon finely chopped fresh thyme leaves
1/2 Teaspoon Himalayan Pink Salt or Celtic
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon chili powder
2 Tablespoons Organic cold pressed olive oil
1. There are two ways you can do this. I prefer the (b) method as you have more control of cooking sweet potatoes to correct consistency.
(a)You can combine the Sweet Potato and quinoa with the vegetable broth in a saucepan over medium heat. Cover, bring to a boil, reduce heat and simmer 20 minutes or until quinoa is tender.
(b) you can combine quinoa with vegetable broth in a saucepan, cover and bring to a boil, then reduce heat to a simmer, and cook approximately 15 minutes or until quinoa has just opened and is tender. Then take the cubed Sweet Potato, place in a steamer ( I use a bamboo steamer), and steam until just tender ( I like it to be al-dente)
2. Transfer cooked quinoa and sweet potato to a bowl to cool.
3. Add cooked chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, thyme, chili powder, salt and pepper to quinoa and sweet potato in bowl. Stir to combine using hands or fork. You want to flatten the chickpeas a little yet still retain some of the shape of the sweet potato.
4. Shape mixture into 8 patties.
5. Heat oil to medium low temperature in large flat pan ( I used a flat cast iron one). Cook patties 2 to 3 minutes on each side just to create a golden color. ( This gives a slight crunch to the outside and sets them so they can easily be flipped on a grill)
6. Remove from heat, and place on a baking sheet, in a 400 degree oven for 15 minutes, or cook on a grill for 10 minutes, turning once. ( Remember, the ingredients are already pre-cooked, you are just warming.)
7. Can store in the freezer, I used unbleached parchment paper to separate and keep them from sticking together. When removing from freezer, can either thaw on the counter for 10 minutes or place directly on a large flat skillet on stove to toast/heat through.
It make look like a lot of steps, but trust me, these are the best Veggie Burgers. You can substitute lentils for the chickpeas, use Chia seeds in place of flaxseeds and add sunflower seeds as well.
Or double the recipe and make enough to keep on hand. I just pull them out as needed, and serve with a "lettuce" bun, sliced onions, avocado, tomato and sprouts. I use either olive oil as the dressing, coarse ground mustard or cashew sour cream!