Ingredients:
Eggplant "Burger Buns":
2 eggplants, sliced
2 tbsp oil
Burgers:
140g (5 oz.) quinoa
300ml (1¼ cups) vegetable broth
100g (3.5 oz.) kale, destemmed, leaves shredded
3 tbsp oil
1 onion, diced
2 garlic cloves, crushed
50g (½ cup) sun-dried tomatoes
2 tbsp fresh basil, chopped
Serving (optional):
2 tomatoes, sliced
1 red onion, sliced
Handful of arugula
4 tbsp burger sauce of choice
Directions:
Preheat the oven to 390°F (200°C). Prepare a baking sheet lined with parchment paper.
Place the eggplant slices on the baking sheet, drizzle with oil, and bake in the preheated oven for 15 minutes.
In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce the heat and simmer for about 15 minutes. Remove from heat and set aside to cool.
Bring a separate pot of water to a boil. Add the kale and simmer for 6 to 8 minutes, then drain well and squeeze out excess water.
Heat 1 tablespoon of oil in a small pan over medium heat. Add onion and sauté for 5 minutes, then add garlic and sauté for another minute until the onion is soft. Transfer the onion mixture to a large bowl along with the cooked quinoa and kale. Add dried tomatoes and basil, then mix everything well. Form the mixture into 8 evenly sized burgers using your hands.
Heat the remaining 2 tablespoons of oil in a non-stick pan over medium heat. Fry the burgers in batches on each side for 5 minutes until crispy and golden brown.
To assemble the burgers, take 2 slices of eggplant as buns, add the sliced tomato, red onion, arugula, and your favorite burger sauce. Enjoy!
These burgers are loaded with vitamins A & C, supporting collagen production. Plus, they are low in calories and completely vegan. Enjoy and glow!
