Avocado Chickpea Burgers with Chipotle Mayo & Green Salad

Avocado Chickpea Burgers

with Chipotle Mayo & Green Salad

VIEW WEEKLY MENUS
dinner

Winter Recipes Party Foods Summer Recipes Fall Recipes Soy-Free Nut-Free High-Protein Dinner Mexican Leafy Greens Beans/Legumes
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
710
FAT
39g
CARBOHYDRATES
49g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 package chickpeas
  3. 1 avocado
  4. 1 tomato
  5. ¼ cup Follow Your Heart Soy Free Vegenaise
  6. 1 chipotle pepper in adobo
  7. ¼ cup panko breadcrumbs
  8. ½ oz fresh cilantro
  9. 4 oz Arcadian greens
  10. 1 tbsp Champagne vinegar
  11. 2 tbsp vegetable oil*
  12. 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, ½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare the produce and make the chipotle mayo
In a medium bowl, combine the Vegenaise, just the sauce from the chipotle pepper in adobo, and a pinch of salt and pepper. Mix chipotle mayo. Drain, rinse, and dry the chickpeas. Halve the avocado, remove the pit and dice the flesh. Dice the tomato.
3
Prepare the burger mixture
Add cooked quinoa, remaining chipotle in adobo, cooked quinoa, just ½ cup of chickpeas, panko breadcrumbs, cilantro (leaves and stems), and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary. Add the burger mixture to a larger bowl, and gently mix in half of the cubed avocado.
4
Cook the burgers
Divide the burger mixture into 4 and press firmly to form patties, each about 1 inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the avocado chickpea burgers and cook until crispy and heated through, about 5 to 6 minutes per side.
5
Make the green salad
Add the remaining chickpeas and Arcadian greens to a large bowl with the champagne vinegar, a pinch of salt and pepper, and 1 tsp olive oil. Toss the green salad until well combined.
6
Serve
Divide the green salad between large plates and top with avocado chickpea burgers. Dollop burgers with chipotle mayo and top with diced tomato and avocado.