Garden Burger

These garden burger burgers came out right on the first attempt which isn't that frequent in the Piper test kitchen. I normally remake my dishes a couple times just to make sure its perfect for you guys. These garden burgers are so amazing and versatile. They're great as breakfast patties, sliders, burgers, and "ground meat". I love to eat them in lettuce wraps to avoid the extra calories in bread.

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  • mushrooms | 2 cups /1 pint
  • carrots | 1/2 cup
  • bell peppers | 1/4 cup
  • red onions | 1/4 cup
  • sweet potatoes | 2 small
  • black beans | 3 cups cooked/drained
  • quinoa | 2 cups cooked
  • coconut oil | 2 tbsp
  • onion powder | 2 tsp
  • garlic powder | 2 tsp
  • cumin | 2 tsp
  • chili powder | 2 tsp
  • Italian seasoning | 2 tsp
  • cinnamon | 1/2 tsp
  • sea salt | 2 tsp
  1. Chop/pulse mushrooms, carrots, bell peppers, red onions, sweet potatoes.
  2. Sautee pulsed veggies with coconut oil for 15 min. or until mushrooms are cooked down.
  3. Add in seasonings and cook an additional 5 min.
  4. Pulse/mash quinoa and black beans together, add to sauteed veggies.
  5. Allow pattie mixture to cool.
  6. Form patties. Makes approx. 8
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