Veggie Power: Avocado Veggie Burger Delight

If you’re looking for a burger that’s both nutritious and flavorful, look no further than Veggie Burgers with Avocado Green Harissa! Packed with wholesome ingredients, this burger offers a variety of health benefits to nourish your body.

Health Benefits You’ll Love

• Plant-Based Protein: These veggie burgers are made with nutrient-rich ingredients like beans and quinoa, providing a good source of plant-based protein that supports muscle health and keeps you feeling full.
• Healthy Fats: Avocado is packed with heart-healthy monounsaturated fats, helping to promote good cholesterol levels and support skin health.
• Rich in Fiber: The combination of beans, quinoa, and veggies makes this burger a great source of fiber, promoting healthy digestion and helping to regulate blood sugar levels.
• Antioxidants: Green harissa adds not only a spicy kick but also a boost of antioxidants, thanks to ingredients like cilantro and green chilies, which help combat inflammation and support immune health.

A Wholesome Meal for Any Occasion

Whether you enjoy it on a carb-free bun or as a lettuce wrap, this burger is a satisfying meal that supports your health goals while still delivering incredible flavor. A perfect choice for a quick weeknight dinner or a weekend BBQ with friends!

Adding more vegetables to your meals is an easy way to improve your health. Packed with essential vitamins, minerals, and fiber, veggies support digestion, boost immunity, and help maintain a healthy weight. Incorporating a variety of colorful vegetables into your diet brings both flavor and nutritional benefits, making every meal a step toward better health.

Veggie Burgers with Avocado Green Harissa

Recipe by Cart4FunCourse: MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

310

kcal

Ingredients

• For the Veggie Patties:
  1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)

• 1 tablespoon ground flaxseeds (or 1 egg for better binding)

• 1 teaspoon garlic powder or two gloves of fresh garlic

• 1 teaspoon cumin

• Salt and pepper, to taste

• Olive oil or cooking spray, for pan-frying

• For the Toppings:
  1/2 ripe avocado, cut into small pieces (for topping)

• Fresh tomato slices

• Lettuce leaves (optional for a bun-less version)

Directions

• Make the Veggie Patties:
  In a food processor or large bowl, combine the chickpeas, ground flaxseeds (or egg), garlic powder, cumin, salt, and pepper.
  Mash the chickpeas together with a fork or blend in a food processor until the mixture is soft but still has some texture.
  Shape the mixture into small patties, about 1/2 inch thick (makes about 4-5 patties).
  
• Cook the Patties:
  Heat a small amount of olive oil in a non-stick pan over medium heat.
  Cook the patties for about 2-3 minutes per side, until golden brown and crisp. Set aside.
• Assemble the Burgers:
  If using buns, lightly toast them (optional). Or, for a lighter option, use lettuce leaves as a wrap.
  Place a veggie patty on the bottom, then top with fresh tomato slices, avocado pieces, and lettuce if desired.
  Serve as is, or top with a second patty or another layer of lettuce for a bun-less option.
  

Notes

• Optional:
  Low-carb or gluten-free burger buns (or lettuce wraps for a bun-free option)