Southwest Sunflower Quinoa Veggie Burgers are a delicious, healthy make-ahead meal. While this burger doesn’t include beef, it is packed with the flavor of rich southwest spices. Meat-eater approved!
Everyone is posting about Thanksgiving this week and I’m over here with a veggie burger. It may not make sense from a calendar perspective, but I’ve never been one for convention. See, I actually can’t stand Thanksgiving food. I don’t like whole turkey, sweet potato casserole, or that green bean thing with the crunchy onions on top. At family gatherings as a child I basically ate salad, dinner rolls, and dessert (I’m not picky enough to pass up pie!).
As an adult, I don’t bother trying to have a traditional turkey day. We’re going to a friend’s house for Japanese chicken. This is why I’m posting about veggie burgers the week of Thanksgiving.
I am a big meat eater. I love a burger with some fries and a cold beer. However, I’m not trying to blow up my diet eating burgers all week long. A veggie burger is a great healthy option for week day lunches.
I guess I could tie this into the holiday week because they’re really awesome to have on hand for busy days. While you’re menu planning, you still need to eat! Make them at the beginning of the week to have on hand for lunches, or freeze them for food emergencies.
These southwestern veggie burgers are both vegan and gluten free. That doesn’t mean they taste like cardboard though! The cremini mushrooms add a crave-worthy umami flavor, and the sunflower seeds add a touch of sweetness that is perfect against the spices.
These veggie burgers don’t have to be served as traditional burgers. I enjoyed eating the patties on their own with toppings like tomatoes, sprouts, and leftover caramelized onions and mushrooms. Also try them in a salad with Southwestern flavors like roasted corn, avocado, and pico de gallo.
Southwest Sunflower Quinoa Veggie Burgers
- Sauté onions and garlic in vegetable broth until translucent,~ 5 minutes. Add mushrooms and cook until tender, ~10 minutes. Remove mixture from heat, drain any excess liquid, and allow to cool slightly.
- Add mushroom mixture to food processor with remaining ingredients. Processor until fully combines. You should have a firm, sticky mixture. If the mix is too runny, place it in the refrigerator for 30 mins to firm up.
- Form 4 balls from the mix, placing them on a lightly greased parchment-lined baking sheet. Flatten into patties and and bake at 350 for 35 minutes, flipping after 20 mins.
- You can also pan fry the burgers in greased skillet over medium heat, 3-4 mins on each side.
|Amount Per Serving||As Served|
|Calories 167 Calories from fat|
|% Daily Value|
|Total Fat 7 g||11%|
|Saturated Fat 1 g||5%|
|Cholesterol 0 mg||0%|
|Sodium 59 mg||2%|
|Carbohydrate 18 g||6%|
|Dietary Fiber 5 g||20%|
|Sugars 4 g|
|Protein 9 g|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Oddly enough, the burger-loving Vegas does enjoy a veggie burger. Go figure…
Have you ever made your own veggie burgers?
What are you having for Thanksgiving?