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Banh Mi Burgers with Cilantro Broccoli Slaw & Sriracha Mayo
2 or 2 Serving Dinner

Banh Mi Burgers

with Cilantro Broccoli Slaw & Sriracha Mayo

Tags: High-Protein, Nut-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
620
FAT
21g
CARBOHYDRATES
62g
PROTEIN
21g

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INGREDIENTS

  1. ¼ cup quinoa
  2. 3 tbsp Follow Your Heart Vegenaise
  3. 2 sriracha packets
  4. 1 Persian cucumber
  5. Fresh cilantro
  6. 4 oz broccoli slaw
  7. 1 lime
  8. 1 can garbanzo beans
  9. ¼ cup panko breadcrumbs
  10. 2 ciabatta buns
  11. 2 tbsp Korean black garlic seasoning
  12. ¼ cup pickled jalapeños
  13. 2 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large skillet, Food processor, Small saucepan
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
620
FAT
21g
CARBOHYDRATES
62g
PROTEIN
21g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan over high heat. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and all of the water is absorbed, about 8 to 10 minutes.

2
Make the aioli and slaw

Add the Vegenaise and Sriracha to a small bowl and stir. Thinly slice the cucumber. Pick the cilantro leaves from the stems. In a medium bowl, combine the cilantro leaves and broccoli slaw. Halve the lime and add the juice from just half. Toss cilantro broccoli slaw to combine.

3
Prepare the burger mix

Drain and rinse the garbanzo beans. Add the cooked quinoa, just ½ cup of garbanzo beans, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary (about 10 pulses). Set the oven to broil on low. Halve the ciabatta buns and pop them in the oven to toast, about 3 to 5 minutes.

4
Cook the burgers

Divide the burger mixture in half and press firmly to form two patties, each about ¾ inch thick. Place Korean black garlic seasoning on a plate and gently press both sides of the burger patties into the seasoning. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the burger patties and cook until crispy and warmed through, about 3 to 5 minutes per side.

5
Serve

Spread the Sriracha aioli on the top of the buns. Place the burgers on the bottom bun and top with sliced cucumber, just half the broccoli cilantro slaw, and pickled jalapeño. Add the remaining garbanzo beans to the remaining slaw, toss, and serve alongside the banh mi burgers.

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