California BBQ Veggie Sliders
by Dawn Blatner, RD CSSD LDN
Servings: 12 (1 Burger Per Serving)
| Nutrition Facts |
| Serving Size 1 Burger |
| | | | |
| Amount per serving |
| Calories 90 | |
| % Daily Value* |
| Total Fat 3g | |
| | Saturated Fat 0g | |
| | Trans Fat 0g | |
| Cholesterol 0mg | |
| Sodium 160mg | |
| Total Carbohydrate 14g | |
| | Dietary Fiber 3g | |
| | Sugars 1g | |
| Protein 4g | |
| |
| Vitamin A | 30% |
| Vitamin C | 2% |
| Calcium | 2% |
| Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
These mini veggie burgers are fun and nutritious.
Ingredients
2 cans (15.5 ounces) garbanzo beans, rinsed and drained
2 tablespoons olive oil
3 green onions, finely chopped (about ½ cup)
1 large carrot, shredded (about 1 cup)
Sea salt & black pepper, to taste
⅓ cup whole wheat flour (can also use garbanzo bean flour)
Toppings:
avocado
tomato
BBQ sauce
Mini whole grain hamburger buns, toasted
Directions
- In food processor or with hand blender, puree beans and oil until smooth.
- Stir in onions, carrots, salt and pepper. Add in flour until mixture comes together.
- Form 12 mini-patties. Cook in skillet or on grill until each side is browned (about 4 minutes per side.)
- Assemble burger on bun with avocado, tomato and BBQ sauce.