Strawberry Balsamic Veggie Burgers
A perfect recipe for Meatless Monday, this veggie burger is high in protein and full of flavor. The strawberry balsamic marinade adds a subtle sweetness and provides the perfect holiday twist!
Ingredients
- 1 15 oz can garbanzo beans
- ½ cup quinoa, uncooked
- ½ medium onion, diced
- 1/4 cup mushrooms, diced
- ¼ green or red pepper, diced
- ½ cup spinach, washed and cut
- 1 egg
- 1/4 cup shredded cheese, I used mozzerella
- 1/3 cup oats, or bread crumbs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp ginger
- 2-3 twigs of rosemary, for topping
- Salt and pepper, to taste
- For the strawberry balsamic marinade:
- ½ cup Smucker’s Fruit & Honey Strawberry Fruit Spread
- 1 ½ tbsp. balsamic vinegar
- 2 tsp sugar, I used coconut sugar
Instructions
- Preheat oven to 350.
- Cook quinoa according to package directions (typically 1 part quinoa to 2 parts water). Sautee onion, pepper and mushrooms over medium high heat for 5-10 minutes.
- Mash beans in a medium bowl or in food processor to a paste-like texture. Add cooked veggies, cooked quinoa, spinach, egg, cheese and spices, and mash together with hands.
- Bake burgers for 20-25 minutes, or until done.
- While the burgers are cooking, combine Smucker’s Fruit & Honey Strawberry Fruit Spread, balsamic vinegar and sugar for your marinade. Let sit for 15-20 minutes.
- Let burger cool for 5-10 minutes after baking. Serve over a bun or greens.
Nutrition
Serving: 1Calories: 291kcalCarbohydrates: 46gProtein: 12gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 39mgSodium: 346mgFiber: 8gSugar: 14g
Did you make this recipe?Let us know how it was!
