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Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes
Best Veggie Burgers
Original recipe: purewow.com
INGREDIENTS:
For the cauliflower:
- One 14-ounce can (400g) black beans or red kidney beans, rinsed and drained
- 1 cup (150g) firmly packed grated carrot (about 1 carrot)
- 1 cup (150g) firmly packed grated beet (about 1 medium beet)
- 2 tablespoons black chia seeds
- ½ cup (140g) crunchy peanut butter
- 1 teaspoon ground cumin
- 1 teaspoon smoky sweet paprika
- ½ cup (12g) fresh parsley leaves
- Sea salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 seeded rolls or burger buns, halved
- 4 Romaine lettuce leaves
- 8 small slices cheddar cheese
- 2 tomatoes, sliced
- mayonnaise or relish (optional)
- 4 large dill pickles, quartered lengthways
DIRECTIONS:
- Place the beans in a large bowl and press with a fork until roughly mashed. Add the carrot, beet, chia seeds, peanut butter, cumin, paprika, parsley, salt, and pepper, and mix to combine. Divide the mixture into 4 equal portions and shape them into patties.
- Heat a large non-stick skillet over medium-high heat. Add the oil and the patties and cook until golden brown, about 5 minutes on each side
- Divide the buns between serving plates and assemble the burgers with the veggie patty and optional lettuce, cheddar cheese, tomato, and mayonnaise. Serve with pickles on the side.
Nutrition Facts: per serving:
(facts represent the burger, no bun, and no cheese)
- Fat – 25g
- Protein – 20g
- Carbs – 25g
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