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The Regenerative Burger™

 This spin on a burger is chalk full of plant based goodness and packed with protein. Celery, carrot, and mushroom provide an excellent umami flavor while the quinoa and brown rice provide a hefty bite, Mikuna Chocho Superfood Protein Original gives these burgers a whopping dose of protein to keep you satiated and satisfied. Consisting of simple and interchangeable ingredients, these burgers are fridge and pantry staple friendly. If the quinoa and brown rice are prepped ahead of time, with the help of a food processor or blender, these patties come together in less than 30 minutes. Topped off with a hefty dollop of garlic crema and served on a well toasted bun and/or with a side of oven roasted organic potatoes or yams, these Regenerative Burgers™ will not disappoint. 

 

INGREDIENTS//

1. 1 Medium Yellow Onion

2. ½ Bunch Celery

3. 2 ea. Medium Carrots

4. 3.5 cups Mushrooms

5. 4 Cloves Garlic

6. 3 Tbsp Olive Oil

7. 1 Tbsp Sage

8. 1 Tbsp Oregano

9. 1 Tbsp Chili Powder

10. ½ Bunch Parsley

11. 1 Bunch Green Onions

12. 3.5 cups Cooked Quinoa

13. 3.5 cups Cooked Brown Rice (Short Grain)

14. ½ cup Mikuna Chocho Superfood Protein Original 

15. 1 cup Oat Flour

16. 2 tablespoons Salt 

Method: 

Place onion, celery, carrot, mushrooms, and garlic in a food processor. Pulse for a few seconds until finely chopped. Add oil to a large pan and heat. Once hot, add in sage, parsley, green onion, and the ground veggies and sauté until fragrant. Add in remaining ingredients and stir until well combined. Take off heat and let cool enough so that you can shape into desired patty shape with hands. While cooling, prepare Garlic Crema. Once patties are shaped, heat 1tbsp of oil in a pan and sear patty. Serve with Garlic Crema on a toasted bun with desired toppings and sides. 

Variations:

Roll into a ball (Meat Ball)/ Add Shredded Beets to Mixture (Beetballs or Beet Burger)/ Add Walnuts and Bake in the Oven (Meatloaf)/ Add Chipotles and a little paprika for a zesty Taco Meat.

Helpful Hints for the Home Chef:

Experiment with different mushrooms-- portobellos/ shiitakes/ white/ crimini or other exotics.  Adjust with additional oat flour if you need more binding power.

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