Ingredients
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1/4 tsp Curry Powder
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1/4 cup Cashews
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1/4 cup diced Serrano Peppers
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1/2 tsp Ground Ginger
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1/4 tsp Sea Salt
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1/2 tbsp Thai Kitchen Red Curry Paste
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1/8 cup diced Cilanto
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3 Leaves Butter Leaf Lettuce
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1/4 cup sliced Red Onion
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1/4 cup drained Chickpeas
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1/8 cup cooked White Quinoa
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1/4 cup water Spring Water
Directions
Credit: Minimalist Baker
Ingredients from original may have been adjusted below to fit goals.
Adjust the Serving Size for the amount you would like to make. The default is 1 Serving.
Steps
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1
Done
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Cook Quinoa according to package instructions. (make sure it’s cooked and cooled completely before use). |
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2
Done
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Preheat oven to 375 degrees F (190 C). Add rinsed, dried chickpeas to a parchment-lined baking sheet and toss with oil, salt, and curry powder. Bake for 20 minutes or until chickpeas appear cracked and feel dry to the touch. Remove chickpeas from the oven and set aside. Keep oven on. |
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3
Done
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Add cooked chickpeas to a food processor along with cashews, serrano pepper, ginger, garlic, salt, curry powder, red curry paste, and cilantro and blend into a semi-loose dough. Then add cooked/cooled quinoa and pulse to combine until a textured dough forms (you're not looking for a purée). |
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4
Done
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Transfer mixture to a mixing bowl. Taste and adjust flavor as needed, adding more curry powder for intense curry flavor, salt for saltiness, or red curry paste for more spice. Divide the mixture into roughly 2/3-cup portions and form into discs about 3/4-inch in height. |
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5
Done
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In a medium skillet, add a little oil and the burgers and cook for 2-3 minutes or until bottom side is golden brown. Flip and then transfer pan to the oven to bake for 12-15 minutes (baking in the oven is an optional step, but one that ensures the center is fully cooked). |
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6
Done
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Serve wrapped in a butter lettuce leaf. Add sliced red onions. |
