Roasted Pepper Quinoa Burgers with Portobello Cap Buns


Yields: 3 large patties
1 red bell pepper
1 sweet orange pepper
1/2 cup canned chickpeas
1/2 cup dry Quinoa
1/4 sweet onion, diced into small pieces
2 garlic cloves
1 handful Alfalfa Sprouts
1/3 cup Japanese Panko crumbs
1 Egg
Salt, Pepper, Paprika, and/or Crusted Red Pepper Flakes

6 Large Portobello Mushroom Caps


1. Roast the peppers until nice and charred. Place the peppers in a ziplock bag for at least 5 minutes, this will make taking the charred skin off much easier.
2. Clean the charred skin off the peppers and remove the stem and seeds.
3. Throw the red peppers, garlic and chickpeas in a food processor.


Puree the mixture until smooth and it looks like this...


In a large bowl combine the cooked quinoa, diced onion, garlic, alfalfa sprouts, eggs and season to taste.


Add in the red pepper/chickpea mixture.


Add the panko gradually until the mixture is easy to work with and patties can be formed.
Spray a baking sheet with cooking spray and bake at 375 degrees for 20 minutes, flipping the patties halfway through. At the same time, bake the portobello mushroom caps, cavity side up, on a separate baking sheet for 20 minutes.


And the final result...