Baked Broccoli Burger

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Prep Time: 
45 minutes
Number of Servings: 
8
Recipe Source: 

The Naked Kitchen Veggie Burger Book by Sarah Davies and Kristy Taylor ($19.95, Lyons Press, 2014)

Ingredients

  • 1⁄3 c dry whole-wheat couscous
  • 1 Tbsp safflower oil or other neutral-flavor oil
  • 1⁄2 c diced yellow onion
  • 1⁄2 c chopped green onion
  • 1 clove garlic, minced
  • 11⁄2 c broccoli florets, steamed
  • 13⁄4 c cooked garbanzo beans
  • 1 Tbsp tahini
  • 1–2 tsp cumin
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp sea salt
  • 1⁄2 cup your favorite bread crumbs or Homemade Bread Crumbs

Directions

  1. Preheat oven to 400°. Line a baking sheet with parchment paper or nonstick foil, and set aside.
  2. In a small pot, bring 1 cup of water and couscous to a boil. Remove from heat immediately and allow couscous to sit in pot for 10 minutes, soaking up water.
  3. While couscous rests, heat safflower oil in a nonstick skillet over medium-high heat. Add the yellow onion, green onion, and garlic. Sauté for 3 to 5 minutes or until onions are soft and translucent. Remove from heat and let cool for 5 minutes.
  4. Transfer onions and garlic to a food processor and add couscous, broccoli, garbanzo beans, tahini, cumin, lemon juice, and sea salt.
  5. Pulse mixture 3 or 4 times, stopping to scrape down sides if necessary, and then transfer to a large mixing bowl. Add bread crumbs and gently mix until well incorporated.
  6. Form mixture into 8 patties and place on prepared baking sheet. Bake for 20 minutes, flip burgers over, and bake for an additional 20 minutes or until firm.
  7. Top with Fresh Peach Salsa if desired.