Veggie Wedgy Burgers are quick, easy and healthy summer staple for barbecue season. Use a lettuce wedge or wrap for a healthier alternative to a bun! They also taste great when served with a mix of grilled, roasted or stir fried veggies. What ever you have on hand — zucchini, onions, tomatoes, red bell peppers, seasoned with garlic, onion, pepper and red peppers.

Veggie Wedge Burger

  • Servings: 4
  • Difficulty: easy
  • Print

A quick and easy summer barbecue favorite and a great staple for your menu planning.

Recipe shared by: The Healthy Grandma

Ingredients:

  • 1 cup chickpeas, soaked over night or 1 can, drained
  • 1/2 cup tri-color or plain quinoa, cooked and cooled
  • 1 tablespoon olive oil
  • 1 to 3 tablespoons water (as needed for consistency)
  • Spices (spice to taste) cumin, paprika, garlic power, onion powder, black pepper, salt
  • 1/2 cup almond flour

Directions:

  1. Place chickpeas, quinoa, and oil in the blender and mix until ground up. Add spices and mix again. Add water until the consistency is like raw hamburger.
  2. Add seasonings to almond flour from the spice ingredients above and spread on a plate.
  3. Form burgers and pat into spiced almond flour to coat.
  4. Cook in oven at 350 degrees(f), or on the grill on a piece of foil, or on stove top with a little cooking spray. They can even be cooked in an air fryer. The Veggie Wedgy Burgers cook quickly so keep an eye on them.

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