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Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 burgersJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 burgers
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 burgers
Yield:
4 burgers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅔cupwalnuts1(15 ounce) canno-salt-added chickpeas1 ½cupscooked quinoa3tablespoonsUmami Paste (see Associated Recipes)3tablespoonspotato starch2tablespoonsfinely grated red beet¾teaspoonkosher salt¼teaspoonground pepper2tablespoonscanola oil4soft whole-wheat hamburger buns, toasted
Cook Mode(Keep screen awake)
Ingredients
⅔cupwalnuts
1(15 ounce) canno-salt-added chickpeas
1 ½cupscooked quinoa
3tablespoonsUmami Paste (see Associated Recipes)
3tablespoonspotato starch
2tablespoonsfinely grated red beet
¾teaspoonkosher salt
¼teaspoonground pepper
2tablespoonscanola oil
4soft whole-wheat hamburger buns, toasted
DirectionsPulse walnuts in a food processor until coarsely ground. Transfer to a bowl. Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor. Rinse the chickpeas and add 1 cup to the food processor (reserve the rest for another use); pulse to a coarse mashed texture. Scrape into the bowl with the nuts and add quinoa, umami paste, potato starch, beet, salt and pepper. Stir to combine well.Shape the mixture into 4 patties, using about 3/4 cup for each. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil; when it is shimmering, add the patties. Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total. Transfer to a rack and let cool for 5 to 10 minutes. Serve the burgers on buns.To make aheadRefrigerate the patty mixture (Step 1) for up to 2 days. Bring to room temperature before continuing.Associated RecipeUmami PasteOriginally appeared: EatingWell Magazine, May 2020
Directions
Pulse walnuts in a food processor until coarsely ground. Transfer to a bowl. Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor. Rinse the chickpeas and add 1 cup to the food processor (reserve the rest for another use); pulse to a coarse mashed texture. Scrape into the bowl with the nuts and add quinoa, umami paste, potato starch, beet, salt and pepper. Stir to combine well.Shape the mixture into 4 patties, using about 3/4 cup for each. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil; when it is shimmering, add the patties. Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total. Transfer to a rack and let cool for 5 to 10 minutes. Serve the burgers on buns.To make aheadRefrigerate the patty mixture (Step 1) for up to 2 days. Bring to room temperature before continuing.Associated RecipeUmami Paste
Pulse walnuts in a food processor until coarsely ground. Transfer to a bowl. Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor. Rinse the chickpeas and add 1 cup to the food processor (reserve the rest for another use); pulse to a coarse mashed texture. Scrape into the bowl with the nuts and add quinoa, umami paste, potato starch, beet, salt and pepper. Stir to combine well.
Shape the mixture into 4 patties, using about 3/4 cup for each. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil; when it is shimmering, add the patties. Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total. Transfer to a rack and let cool for 5 to 10 minutes. Serve the burgers on buns.
To make ahead
Refrigerate the patty mixture (Step 1) for up to 2 days. Bring to room temperature before continuing.
Associated Recipe
Umami Paste
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)498Calories24gFat61gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
