The BEST Skin Tips Because You Can Never Get Enough Of ThoseJuly 8, 2016
Summer SPECIALS!July 21, 2016
When Vegas’ summer heat rolls around, it is very easy to get lazy with your meal regimen. You may find yourself having difficulty sticking to your healthy diet or even getting sick of eating the same thing over and over again. There are plenty of other alternatives to add to your diet that are healthy, delicious and do wonders for your skin. One of these recipes is the succulent and delicious zucchini chickpea burgers. Here is the recipe:
- 2 tablespoons olive oil, divided
- 3 clove garlic, minced
- 1 small onion, chopped finely
- 1 1/2 cup zucchini, grated on the largest setting of a box grater, and squeezed dry using a paper towel or cheesecloth (make sure to remove all moisture from zucchini)
- 1/2 cup sunflower seeds, toasted
- 3/4 teaspoons sea salt, plus more to taste
- Black pepper to taste
- 1 1/2 cup canned chickpeas
- 1 cup cooked quinoa (1/3 cup dry)
- 2-3 tablespoons water (optional)
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped (use fresh basil if you prefer)
- 1/2 teaspoon smoked and spicy paprika
- 3-4 tablespoons quinoa flour (optional)
- To serve::
- 6 hamburger buns or sliced bread (Udi’s gluten free for gluten free version)
- red onion, thinly sliced
- large handful arugula
- 4 tablespoons wasabi mayo (omit for vegan version)
- 4 tablespoons edamame hummus
- 3 small cucumbers, thinly sliced
- Heat 1 tablespoon olive oil in a pan. Saute onion and garlic until tender. Add zucchini, and saute until zucchini is cooked through. Season to taste with salt and pepper. Set aside.
- Grind sunflower seeds, sea salt, and pepper in a food processor until the mixture resembles coarse crumbs. Add quinoa, chickpeas, dijon mustard, lemon, dill, and paprika, to the mixture. Pulse to combine a few times and then run the food processor until the mixture is broken up but hasn’t completely lost its texture. If you need to, add a little water to the mixture.
- Place the mixture in a mixing bowl and add the zucchini, onion, and garlic. Mix until combined.
- Shape the mixture into 6-8 patties with your hands. Optional — if the mixture feels too moist add quinoa flour and mix, until mixture is a bit more dry and holds together better.
- After forming into patties freeze the patties for 15-20 minutes (optional) – this helps them stick together better.
- For cooking there are two options:
- -heat remaining olive oil in a pan on medium heat and cook burgers for five minutes on each side, or until golden brown
- -bake in a 350 degree F preheated oven on a parchment paper lined baking sheet sprayed with cooking spray for 20-30 minutes.
- Serve each burger on hamburger buns with a dollop of wasabi mayo, edamame hummus, sliced cucumbers, red onions and arugula.
Calories: 438 cal
Fat: 22.3 g g
Protein: 13.3g g
Fiber: 7.7g g
This is a great alternative for a regular burger and is surprisingly packed with amazing flavor; not to mention it trumps a cheeseburger’s health any day of the week. Throw this recipe into your arsenal and you won’t regret it.