Sweet Potato Chickpea Quinoa Burgers Food

SWEET POTATO CHICKPEA BBQ VEGGIE BURGERS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, microwave chickpeas for 1 minute, or until softened.
• Peel the cooked sweet potato, and add it to the bowl of chickpeas, along with the garlic, chili powder, and salt. Mash until chickpeas are finely mashed. Add cornmeal and scallions, and set aside.
• For the barbecue sauce: In a medium-size bowl, combine tomato paste, water, maple syrup, apple cider vinegar, chili powder, garlic powder, and salt. Mix to combine.
• Add barbecue sauce to the mashed chickpea mixture and mix until thoroughly combined.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 40 minutes, or until firm and browned, flipping over halfway through.
• Serve with the remaining barbecue sauce and favorite fixins.
• Enjoy!

CHICKPEA BARLEY QUINOA VEGGIE BURGER

Steps:

• Wash the sweet potato and prick it all over with a fork. Wrap in a clean, damp dishtowel and microwave on high for 5 minutes. CAREFULLY check it by squeezing it - you may need to use another dry dishtowel to do this - the potato will be hot. It should give a bit when squeezed, so if it stills seems hard microwave on high for another 2 to 3 minutes. Let cool until you are able to handle it with bare hands. Scoop the flesh out of the sweet potato and discard the skin.
• In a food processor, combine chickpeas, sweet potato, green onions, parsley, cayenne pepper, garlic powder, cumin, salt and pepper, flour, and one tablespoon oil, 1/4 cup of the barley and 1/4 cup of the quinoa. Process until the mixture is a cohesive paste.
• Put the chickpea/ sweet potato mixture in a large bowl and mix together with the remaining barley and quinoa. I find it is easiest to do this with my hands.
• Form the mixture into 6 patties.
• You can cook these right away in a frying pan lightly greased with olive oil; or you can place them on greased wax paper and freeze for later.

SWEET POTATO, QUINOA, SPINACH AND RED LENTIL BURGER

Steps:

• Combine quinoa, red lentils, water and salt to taste (I used a rounded 1/2 teaspoon) in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes, until quinoa is tender and blond quinoa displays a thread, and lentils are just tender. Drain off any water remaining in the pot through a strainer, tapping strainer against the sink to remove excess water, then return quinoa and lentils to the pot. Cover pot with a towel, then return the lid and let sit undisturbed for 15 minutes.
• Skin sweet potatoes and place in a large bowl. Mash with a fork. Add spinach and mash together (I use my hands for this). Add quinoa and lentils, feta, mint, chives, lemon juice, and salt and pepper to taste. Mix together well. Mixture will be moist.
• Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll the ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
• When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl the pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.