Quinoa and Garden Veggie Burgers with Sriracha Ranch Dressing
4
Points®
Total time: 1 hr 5 min • Prep: 45 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Double the recipe for these nutrient and flavor-packed burgers and freeze extras for another time. You don’t need to thaw them – just bake 3-4 minutes longer.
Ingredients
Uncooked green peas
1 cup(s)
Edamame (shelled)
½ cup(s)
Fresh shiitake mushroom
8 oz, stemmed, roughly chopped
Uncooked scallions
6 medium, trimmed, roughly chopped
Fresh parsley
¼ cup(s), roughly chopped
Cooked medium grain brown rice
½ cup(s)
Cooked quinoa
½ cup(s)
Panko breadcrumbs
½ cup(s), divided
Egg whites
1 serving(s), large
Kosher salt
1 tsp(s)
Olive oil cooking spray
4 spray(s)
Reduced calorie mayonnaise
⅓ cup(s)
1% low-fat buttermilk
3 tbsp(s)
Mustard
1 tbsp(s), whole-grain
Fresh dill
1 tbsp(s), chopped
Fresh tarragon
1 tbsp(s), chopped
Chives
1 tbsp(s), chopped
Fresh parsley
1 tbsp(s), chopped
White wine vinegar
2 tsp(s)
Sriracha hot sauce
1 tsp(s)
Mixed greens
5 oz
Carrots
1 medium, very thinly sliced
Radishes
6 medium, very thinly sliced
Cucumber
2 medium, Persian variety, very thinly sliced
Garlic clove
1 clove(s), medium, minced
Instructions
1
Preheat oven to 400°F.
2
Bring a medium pot of salted water to a boil over high heat. Add peas and edamame (or fava); cook until tender but still bright green, 3 minutes. Drain and rinse under cold water to stop cooking; set aside.
3
Pulse mushrooms, scallions, parsley and garlic together in a food processor until slightly chunky. Add peas and edamame (or fava); pulse until well-combined. Add rice, quinoa, and 1/4 c panko; pulse until mixture forms a thick paste. Add egg white, salt and pepper; pulse again until just combined.
4
Form burger mixture into six equal patties
5
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle remaining 1/4 c panko on both sides of patties; cook patties until golden brown, flipping once, 3-4 minutes per side. Transfer patties to a baking sheet; bake until firm, 7-8 minutes
6
Meanwhile, whisk together mayonnaise, buttermilk, mustard, mixed herbs, vinegar and Sriracha in a medium bowl.
7
Serve each burger over some spring greens and topped with some carrots, radishes and cucumber; drizzle with Sriracha dressing.
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