Garden Burger
These garden burger burgers came out right on the first attempt which isn't that frequent in the Piper test kitchen. I normally remake my dishes a couple times just to make sure its perfect for you guys. These garden burgers are so amazing and versatile. They're great as breakfast patties, sliders, burgers, and "ground meat". I love to eat them in lettuce wraps to avoid the extra calories in bread.
- mushrooms | 2 cups /1 pint
- carrots | 1/2 cup
- bell peppers | 1/4 cup
- red onions | 1/4 cup
- sweet potatoes | 2 small
- black beans | 3 cups cooked/drained
- quinoa | 2 cups cooked
- coconut oil | 2 tbsp
- onion powder | 2 tsp
- garlic powder | 2 tsp
- cumin | 2 tsp
- chili powder | 2 tsp
- Italian seasoning | 2 tsp
- cinnamon | 1/2 tsp
- sea salt | 2 tsp
- Chop/pulse mushrooms, carrots, bell peppers, red onions, sweet potatoes.
- Sautee pulsed veggies with coconut oil for 15 min. or until mushrooms are cooked down.
- Add in seasonings and cook an additional 5 min.
- Pulse/mash quinoa and black beans together, add to sauteed veggies.
- Allow pattie mixture to cool.
- Form patties. Makes approx. 8
