• 2 Ratings

These meatless, low-carb burgers are packed with protein. Quinoa, carrots, broccoli, beans, and bread crumbs make up the spicy patties wrapped in a bed of lettuce.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a food processor combine carrots, broccoli slaw and 1/4 cup of the green onions. Cover and pulse until vegetables are finely chopped.

  • Remove 1 teaspoon lime zest and squeeze 2 tablespoons juice from lime. In a bowl whisk together lime juice and the next four ingredients (through cayenne pepper). Add the carrot mixture, quinoa, beans, and bread crumbs; mix well. Using damp hands, shape mixture into eight 3/4-inch-thick patties.

  • In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add four patties and cook 6 to 8 minutes or until golden and heated through, turning once. Repeat with the remaining oil and patties.

  • In a bowl combine peanuts, cilantro, lime zest, and the remaining green onions. Place two lettuce leaves on each of four plates. Top each leaf with a patty; sprinkle with peanut mixture. Fold lettuce around patties to eat. If desired, serve with lime wedges and sriracha sauce.


For 1 cup cooked quinoa, rinse and drain 1/4 cup uncooked quinoa. In a small saucepan combine 3/4 cup reduced-sodium chicken broth and the quinoa. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa is tender. If necessary, drain any excess liquid.

Nutrition Facts

326 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 93mg; sodium 751mg; potassium 281mg; carbohydrates 35g; fiber 6g; sugar 4g; protein 14g; trans fatty acidg; vitamin a 2775IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 58mcg; vitamin b12mcg; calcium 110mg; iron 3mg.


2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1