Midnight Veggie Burger

The Midnight Veggie Burger is a hearty, gluten-free delight packed with roasted vegetables and spices, perfect for late-night cravings. Topped with creamy avocado and a zesty lime aioli, this burger is both satisfying and nutritious.

Ingredients

• Zucchini - 100g
• Red bell pepper - 100g
• Carrot - 50g
• Chickpeas, canned - 200g, drained
• Gluten-free breadcrumbs - 50g
• Garlic powder - 1 tsp
• Cumin - 1 tsp
• Paprika - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Olive oil - 2 tbsp
• Avocado - 1 medium
• Lime juice - 1 tbsp
• Fresh cilantro - 2 tbsp, chopped
• Gluten-free burger buns - 2

Steps

1. Preheat the oven to 200°C (400°F).
2. Chop the zucchini, red bell pepper, and carrot into small pieces and place them on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 15 minutes until tender.
4. In a large bowl, mash the drained chickpeas with a fork until mostly smooth.
5. Add the roasted vegetables, gluten-free breadcrumbs, garlic powder, cumin, and paprika to the bowl. Mix until well combined.
6. Form the mixture into two patties.
7. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
8. While the patties are cooking, prepare the avocado lime aioli by mashing the avocado in a bowl and mixing in lime juice and chopped cilantro.
9. Toast the gluten-free burger buns in the oven for a few minutes until lightly crispy.
10. Assemble the burgers by placing each patty on a bun and topping with avocado lime aioli. Serve immediately.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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