Dinner: Mushroom-Smothered Veggie Burger
From C&J Nutrition [1]
Notes
Ingredients
- 2 cups kale
1 clove garlic
1 1/2 cups garbanzo beans, rinsed and drained
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
Pinch black pepper
1/4 cup cornmeal
4 teaspoons olive oil
1 1/2 cups sliced cremini mushrooms
2 tablespoons cashews, toasted
Directions
- In a blender, combine kale, garlic, garbanzo beans, cumin, chili powder, salt, and a pinch black pepper.
- Pulse until blended and nearly smooth, adding 1 tablespoon water at a time if needed.
- Pour cornmeal on a plate. Form kale mixture into four patties and press both sides of each patty into the corn meal.
- Heat 2 teaspoons olive oil over medium-high heat and cook mushrooms until soft and golden, about 8 minutes. Remove mushrooms from skillet and set aside. Save 1/2 cup of the cooked mushrooms for tomorrow’s breakfast.
- Add 2 teaspoons olive oil to the same skillet and cook the veggie patties over medium-high heat until they’re golden, about 3 minutes per side. Refrigerate 2 patties for lunch tomorrow.
- Serve both veggie patties topped with mushrooms and sprinkle with toasted cashews.
NUTRIENT TOTALS
Calories: 477
Protein: 16.9 grams
Carbohydrate: 51.6 grams
Dietary Fiber: 15.1 grams
Total Sugars: 2.114 grams
Total Fat: 25.6 grams
Saturated Fat: 3.832 grams
Sodium: 560.4 milligrams
Information
- Category
- Main Dishes
- Cuisine
- North American