Soy-Free Delicious Veg Burger
Indulge in the ultimate plant-based delight with this **Soy-Free Delicious Veg Burger**—a hearty, wholesome, and allergy-friendly twist on the classic veggie burger. Packed with the protein-rich goodness of chickpeas, roasted sweet potato, and fluffy quinoa, these flavorful patties are seasoned to perfection with smoky paprika, earthy cumin, and fresh cilantro. But that’s not all—this recipe skips the soy while embracing nutrient-dense green peas, tangy lemon juice, and crunchy panko breadcrumbs for the ideal texture. Served on a pillowy bun with crisp lettuce and juicy tomato slices, this burger is perfect for anyone seeking a healthy, vegan-friendly, and satisfying meal. Quick to prepare yet bursting with vibrant flavors, it’s a weeknight favorite your whole family will love!
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Recipe Information
Ingredients
- 1 can (15 oz) Chickpeas
- 1 medium Sweet potato
- 0.5 cup Quinoa
- 1 cup Water
- 0.5 cup Green peas
- 0.5 cup, finely chopped Red onion
- 2 cloves, minced Garlic
- 0.25 cup, chopped Cilantro
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 0.5 cup Panko breadcrumbs
- 4 whole Burger buns
- 4 leaves Lettuce
- 1 sliced Tomato
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cut the sweet potato into small cubes. Place on the baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 20 minutes or until tender.
While the sweet potato roasts, rinse the quinoa under cold water. Add quinoa and water to a small saucepan, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until water is absorbed and quinoa is fluffy.
In a large mixing bowl, mash the chickpeas using a fork or potato masher, leaving some texture.
Once the sweet potato is roasted, add it to the chickpeas and mash together.
Add cooked quinoa, green peas, red onion, garlic, cilantro, cumin, smoked paprika, salt, black pepper, and lemon juice to the chickpea mixture. Mix well until all ingredients are combined.
Stir in the panko breadcrumbs and allow the mixture to rest for a few minutes.
Form the mixture into 4 equal patties.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and heated through.
Lightly toast the burger buns if desired.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a veggie patty, tomato slices, and the top half of the bun.
Serve warm and enjoy your soy-free delicious veg burger!
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 308.9 g | 112% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 47.5 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2223 mg | 47% | |
*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.
