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Nutrition Facts
Serving Size 439 g
(Approx. 6 Servings)
Amount Per Serving
Calories 660 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 1140 mg 48%
Total Carbohydrate 89 g 30%
Dietary Fiber 14 g 56%
Sugars 11 g
Protein 28 g
Vitamin A 10% Iron 35%
Vitamin C 20% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Peace, Love and Veggies Burger
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) jalapeños, diced
1 cup(s) onions, diced
2 Tbsp garlic, minced
1 1/2 cup(s) quinoa, cooked
1 cup(s) rolled oats, pulverized in blender
1 3/4 cup(s) chickpeas, smashed
1 3/4 cup(s) canned black beans
1 cup(s) smoked almonds, chopped
1 Tbsp Adams Just Right Burger Spice
6 slices Tillamook Smoked Black Pepper Cheddar Cheese
6 hamburger buns
2 cup(s) iceberg lettuce, shredded
1 medium tomato, sliced
1 cup(s) red onions, sliced
1/2 cup(s) dill pickle chips
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Instructions

1
Cook jalapeños, onions, and garlic together in a small sauté pan until onions are translucent.
2
Place onion mixture in a large bowl along with cooked quinoa, oat flour( see Chef's note) and smashed chickpeas. Set aside.
3
Combine black beans and almonds in a food processor and blend until a thick paste is formed. Transfer paste to onion quinoa mixture, add burger spice and mix until incorporated. If mixture is too wet, add more oat flour.
4
Form into 6 large patties approximately 1/2 inch thick (refrigerate or freeze any unused mixture).
5
Place a non-stick skillet over medium-high heat. Add patties to hot pan and cook 5 to 7 minutes per side until well browned on both sides.
6
Top with cheese and cover pan until cheese is melted. Place on buns with lettuce, tomato, onions, pickles and your favorite condiments. Serve immediately.
7
Chef's notes: To make oat flour, place plain rolled oats in a blender or food processor and pulse until finely ground. Save in a resealable bag for 2 to 3 weeks. Also, I prefer to freeze patties overnight and cook directly from frozen because it allows the flavors to come together and gives patties a firmer texture.

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