Pistachio Veggie Burger
Elevate your plant-based burger game with this satisfying Pistachio Veggie Burger, a vibrant fusion of wholesome ingredients and bold flavors. Packed with protein-rich quinoa, roasted pistachios, and hearty chickpeas, these burgers are perfectly complemented by grated zucchini and carrots, adding moisture and a touch of natural sweetness. Spiced with aromatic cumin and smoky paprika, each patty boasts a deliciously savory profile while staying gluten-free-friendly thanks to the optional use of gluten-free breadcrumbs. Baked to golden perfection, the patties are both crispy on the outside and tender on the inside. Serve them on toasted burger buns with fresh lettuce, juicy tomato slices, and creamy avocado for a complete, satisfying meal. Ready in just 40 minutes, these pistachio veggie burgers are perfect for a quick, healthy dinner or your next meatless Monday.
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Recipe Information
Ingredients
- 1 cup Roasted pistachios
- 1 cup Cooked quinoa
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Carrot (grated)
- 1 medium Zucchini (grated and squeezed to remove excess water)
- 0.5 medium Red onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Breadcrumbs (or gluten-free alternative)
- 2 tablespoons Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 4 pieces Burger buns
- 4 leaves Lettuce
- 4 slices Sliced tomato
- 0.5 avocado Avocado slices (optional)
- to taste Condiments (mustard, ketchup, mayo, etc.)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine ground flaxseed and water to make a flax egg. Let it sit for 5-10 minutes until it thickens.
In a food processor, pulse the roasted pistachios until coarsely ground. Do not over-process; you want a crumbly texture, not a paste.
Add the chickpeas to the food processor and pulse a few times to mash them slightly. Transfer the mixture to a large mixing bowl.
To the bowl, add the grated carrot, squeezed zucchini, chopped red onion, minced garlic, cooked quinoa, breadcrumbs, olive oil, salt, black pepper, cumin, smoked paprika, and the prepared flax egg.
Mix everything together until combined. If the mixture feels too wet, add more breadcrumbs; if it's too dry, add a little water or olive oil.
Using your hands, form the mixture into 4 equal-sized burger patties.
Place the patties onto the prepared baking sheet and bake in the preheated oven for 12-15 minutes, flipping halfway through, until golden and firm to the touch.
Toast the burger buns lightly, if desired.
Assemble the burgers: Place a lettuce leaf on each bottom bun, followed by a patty, a slice of tomato, and avocado slices if using. Add your preferred condiments and top with the other half of the bun.
Serve immediately and enjoy your homemade pistachio veggie burgers!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 640 mg | 28% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
