I had a serious afternoon in the kitchen today. I wanted to roast some veggies and chicken to put on salad for my lunches this week. But I got a little too excited about the veggies and ended up making homemade veggie burgers too. (You should have seen my shopping cart at the grocery store yesterday… eggplant, sweet potatoes, red peppers, corn, tomatoes, mushrooms, more mushrooms, lettuce, carrots, parsley!)
So I blasted the music and started chopping and peeling. It was actually easy to do the roasted salad veggies and veggies for the burgers at the same time. I am sure I saved time and oven heat. I am excited to make my lunches this week… on romaine lettuce, I am going to put the roasted veggies, roasted rosemary chicken, and some balsamic vinegar. Yum!
For the veggie burgers, it was trial and error. I knew I wanted to put veggies and beans in them, but also knew I needed a binding agent. So I took a risk. I bought quinoa! Quinoa is a grain that is full of fiber as well as protein. It looks like couscous. As I read the box, it said it was a good alternative to wheat grains, and the protein and fiber content was astounding. For each serving of quinoa, it boasts 11 g of fiber and 7 g of protein. Wow! Talk about healthy.
Here is the recipe for the veggie burgers. Turned out pretty well! (Although next time I would add the bread crumbs to make them a little more firm.) I am going to eat them on top of a portabella mushroom (instead of a bun), add some ketchup and mustard, and eat with a tomato and avocado salad. Very veggie, and very good!