Low in fat and loaded with healthy carbs, this is a burger that even the most die-hard meat eaters would love.
1 16 oz. can chick peas
2 tbsp. tahini
2 cloves garlic
1 tbsp. olive oil
1 roasted red pepper (fresh or from jar)
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup cooked quinoa
Preheat the oven to 400 degrees.
Add the chick peas, tahini, garlic, olive oil and roasted red pepper to a food processor. Puree them together. If you prefer, you can use a stick blender in a bowl—just mince the garlic first.
Dump the mixture into a bowl with cumin, paprika, salt, black pepper and quinoa. Mix thoroughly and form into 4 large patties.
Put a pan on medium-high heat. Spray the pan with non-stick cooking oil or brush with a little bit of olive oil. Cook the patties for about 2 minutes per side-- until they have a nice, crusty, caramelized coating on each side.
Transfer the patties to a baking tray. Put it in the oven for 10 to 12 minutes to finish cooking.
Serve on a bed of raw baby spinach. Top with some nice tomato slices, shredded lettuce or onions. A little shot of hot sauce can also be tasty if you like it spicy.
Photo: What Dress Code Blog