INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1/2 small red onion, cut into chunks
- 3 green onions, chopped
- 3 tablespoons buffalo sauce
- 1 egg, lightly beaten
- 1/3 cup breadcrumbs
- 2 cups cooked quinoa
- canola oil, for sauteing
- 6 GO VEGGIE Lactose & Soy Free Sriracha Deli Slices
INSTRUCTIONS
- Place garbanzo beans, red onion, green onions, and buffalo sauce in food processor and pulse until onion and garbanzo beans are roughly chopped. You don’t want it to be a paste so don’t overmix it.
- Combine mixture with egg, breadcrumbs, and quinoa and stir until well combined.
- Form mixture into 6-8 patties. I like to make mine smaller because I feel they are easier to flip. I use the lid of a mason jar to form them, by placing a piece of plastic wrap inside of the lid and then pressing the veggie burger mixture into the plastic wrap. Then just pop out the plastic wrap and you have a perfectly formed veggie burger! Alternately, you can just shape them into burgers with your hands.
- Heat oil over medium-high heat.
- Cook patties for 4-5 minutes on each side. For the last couple of minutes, place the sriracha slices on the patties and cover, allowing it to melt.
- Serve on buns with lettuce, tomatoes, and additional buffalo sauce.
- Recipe by: Greens & Chocolate
NUTRITIONS INFORMATION
