Peanut Burger with Raspberry Coulis
Peanuts are a powerful plant-based protein that are packed with 19 vitamins and minerals.
6 burgers
Ingredients
Burger Patties:
1/4 cup of uncooked quinoa, (cooked in 3/4 water)
1 cup of dry roasted unsalted peanuts
1 cup of chickpeas, canned (drained and rinsed)
1 tbsp of peanut butter powder
2 tbsp of basil, dried
2 tbsp of soy sauce
1 tbsp of garlic, minced
1 each of white onion, diced
1 tsp of black pepper
2 tbsp of flour
Raspberry Coluis:
6 oz of raspberries
2 tbsp of water
1 cup of chickpeas, canned (drained and rinsed)
1 tbsp of powdered sugar
Instructions
- Heat a large skillet over medium-low heat and add a small amount of oil in the pan. Cook patties about 7-10 minutes on each side until each side is golden brown. Serve immediately with raspberry coulis, onions, tomato slices and lettuce, if desired.
- Divide mixture into 4 large burgers or 6 small burgers as desired.
- Heat a large skillet over medium-low heat and add a small amount of oil in the pan. Cook patties about 7-10 minutes on each side until each side is golden brown. Serve immediately with raspberry coulis, onions, tomato slices and lettuce if desired.
- For coulis: Heat all raspberry coulis ingredients (raspberries, water, powdered sugar) in a small sauce pan. Berries should all pop and sauce should reduce. For a thicker sauce, mix in an optional cornstarch slurry and boil for 3 minutes. Strain coulis and set aside for topping burgers.
Estimated Nutritional Information
Calories:
235kcal
Carbohydrates:
21g
Saturated Fat:
2g
Unsaturated Fat:
10g
Fiber:
6g
Protein:
11g
Sodium:
369mg
Sugar:
3g
