Cabbage and Carrot Burger

The Cabbage and Carrot Burger is a delightful and healthy twist on traditional Greek flavors, combining the crunch of fresh vegetables with aromatic herbs. This dairy-free burger is perfect for a light meal or as a satisfying vegetarian option on your dinner table.

Ingredients

• Cabbage - 200 grams, finely shredded
• Carrot - 100 grams, grated
• Quinoa - 50 grams, rinsed
• Chickpeas - 100 grams, canned and drained
• Garlic - 1 clove, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Whole wheat burger buns - 2
• Tomato - 1, sliced
• Cucumber - 1/2, sliced

Steps

1. In a pot, bring 200 ml of water to a boil and add the rinsed quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Remove from heat and let it cool slightly.
2. In a large bowl, combine the shredded cabbage, grated carrot, minced garlic, chopped onion, and chopped parsley.
3. Add the cooked quinoa and drained chickpeas to the vegetable mixture. Mix well.
4. Stir in the olive oil, lemon juice, cumin, salt, and black pepper until all ingredients are evenly incorporated.
5. Form the mixture into 2 patties, pressing firmly to hold them together.
6. Heat a non-stick skillet over medium heat and add a little olive oil. Cook each patty for about 5 minutes on each side, or until golden brown.
7. Toast the whole wheat burger buns in the skillet for 1-2 minutes until lightly crispy.
8. Assemble the burgers by placing a patty on each bun and topping with sliced tomato and cucumber. Serve immediately.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

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

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