Mediterranean Veggie Burgers

6 servings

60 minutes

Mediterranean vegetarian burgers are an amazing combination of fresh vegetables, aromatic spices, and nutritious ingredients infused with the spirit of the sunny coast. This dish draws inspiration from traditional Mediterranean cuisine known for its healthy and rich flavors. Tender patties made from quinoa, white beans, and vegetables gain special juiciness from tomato sauce and Kalamata olives. Broccoli and cabbage add freshness and texture while garlic and onion provide zest. Grilled patties have a delicious crust and when paired with pasta or salad become a complete nutritious meal. These burgers are not only suitable for vegetarians but will also delight all lovers of healthy and tasty food, reminding them of hot days by the Mediterranean Sea.

Energy value per serving

• Calories: 333.5
• Proteins: 10.6g
• Fats: 13.5g
• Carbohydrates: 42.6g

Ingredients

• Pasta: 120 g
• Red Quinoa: 0.5 glass
• Vegetable broth: 200 ml
• Olive oil: 1.5 tbsp
• Onion: 200 g
• Garlic: 9 clove
• White beans: 300 g
• Broccoli cabbage: 100 g
• White cabbage: 200 g
• Tomato sauce: 2 tbsp
• Kalamata olives: 6 pc
• Sun dried tomatoes: 2 pc
• Canola oil: 2 tbsp

Cooking steps

1. Cook the shells in a large pot of boiling water for 19 minutes or until very soft. Drain the water, measure out 1 1/2 cups of well-packed pasta, and set aside.

   Required ingredients:

   • Pasta: 120 g

2. Bring quinoa and broth to a boil. Cover, reduce heat, and cook for 13 minutes or until the broth is slightly undercooked. Some grains will open, but most quinoa will still have a mild flavor. Drain the water and set aside.

   Required ingredients:

   • Red Quinoa: 0.5 glass
   • Vegetable broth: 200 ml

3. Heat oil in a small saucepan over medium heat. Add onion and cook for 1 minute. Add garlic and cook for another minute. Set aside.

   Required ingredients:

   • Olive oil: 1.5 tablespoon
   • Onion: 200 g
   • Garlic: 9 cloves

4. Mix the pasta and white beans in a food processor for 1 minute or until a smooth paste forms (it's okay if there are a few small pieces of pasta left). Place the mixture in a large bowl. Stir in 3/4 cup of quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and the onion-garlic mixture. Season with salt and pepper if desired. Mix and mash the mixture. Shape into 6 patties, each about 1/2 cup in diameter. Brush the tops of the patties with canola oil.

   Required ingredients:

   • Red Quinoa: 0.5 glass
   • White beans: 300 g
   • Broccoli cabbage: 100 g
   • White cabbage: 200 g
   • Tomato sauce: 2 tablespoons
   • Kalamata olives: 6 pieces
   • Sun dried tomatoes: 2 pieces
   • Onion: 200 g
   • Garlic: 9 cloves
   • Canola oil: 2 tablespoons

5. Preheat the grill to high temperature. Grease the grill rack with canola oil. Place the patties on the grill rack with the greased side down. Put the rack on the grill, cover with a lid, and cook for 6-7 minutes. Brush each patty again and carefully flip them over. Close the grill and cook for another 3-4 minutes.

   Required ingredients:

   • Canola oil: 2 tablespoons

6. Just before the pasta is ready, scoop out 13 cups of water from the pot and pour it into the pesto, mixing well. Rinse the pasta and place it in a large, warm bowl. Add the onion mixture and cheese; mix well. You can serve it immediately.