Mediterranean Veggie Burgers with Aioli Slaw
Guilt is as bad for your metabolism as stress is. Enjoy what you're eating, whatever it may be. Take pleasure in your delicious, healthy, whole-food choices and your metabolism will thank you for it!
Phase 3, Maintenance | Serves 4
Prep time: 20 minutes | Total time: 1 hour, 45 minutes
Ingredients
1 medium zucchini, shredded
1 teaspoon sea salt, plus more as needed
1 tablespoon olive oil
1 red bell pepper, finely chopped
8 ounces cremini or baby bella mushrooms, finely chopped
3 garlic cloves, minced
2 scallions, minced
1 (15-ounce) can chickpeas, drained and rinsed
1 cup old-fashed oats
2 large eggs, lightly beaten
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon tahini
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon red pepper flakes
1 cup finely shredded cabbage
1/4 cup safflower mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley leaves
1/2 teaspoon garlic powder
4 slices sprouted-grain bread
1/2 small red onion, thinly sliced
Directions
- Lay out the shredded zucchini on a paper towel and salt it lightly. cover with another paper towel and let sit for 5 minutes, then press to extract as much liquid as you can.
- In a large skillet,heat the olive oil over medium heat. Add the bell pepper and mushrooms. Saute until soft, about 5 minutes. Add the zucchini and saute for 3 minutes more. Add the garlic and scallions and saute for 2 minutes more. Remove the pan from the heat and set aside.
- In a food processor, combine the chickpeas and oats and pulse to chop them up but not puree them. Scrape down the sides. Add the vegetable mixture and pulse to combine. Scoop everything into a large bowl. Add the eggs, olives, tahini, 3/4 teaspoon of the salt, the oregano, rosemary, and red pepper flakes. Stir until everything is completely combined. Cover and refrigerate for at least 30 minutes (or overnight).
- Prehat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the cabbage, mayonnaise, lemon juice, parsley, garlic powder, and remaining 1/4 teaspoon salt. Stir until everything is completely combined.
- Take the chickpea mixture out of the refrigerator. Using your hands, form the chickpea mixture into four patties and put them on the prepared baking sheet. Bake until they look golden brown and crispy, about 40 minutes, flipping them carefully halfway through.
- Meanwhile, toast the bread.
- Put a veggie burger on each slice ot foaste and top with the red onion and the cabbage mixture. Serve open-faced.
Guilt is as bad for your metabolism as stress is. Enjoy what you're eating, whatever it may be. Take pleasure in your delicious, healthy, whole-food choices and your metabolism will thank you for it!
Phase 3, Maintenance | Serves 4
Prep time: 20 minutes | Total time: 1 hour, 45 minutes
Ingredients
1 medium zucchini, shredded
1 teaspoon sea salt, plus more as needed
1 tablespoon olive oil
1 red bell pepper, finely chopped
8 ounces cremini or baby bella mushrooms, finely chopped
3 garlic cloves, minced
2 scallions, minced
1 (15-ounce) can chickpeas, drained and rinsed
1 cup old-fashed oats
2 large eggs, lightly beaten
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon tahini
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon red pepper flakes
1 cup finely shredded cabbage
1/4 cup safflower mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf parsley leaves
1/2 teaspoon garlic powder
4 slices sprouted-grain bread
1/2 small red onion, thinly sliced
Directions
- Lay out the shredded zucchini on a paper towel and salt it lightly. cover with another paper towel and let sit for 5 minutes, then press to extract as much liquid as you can.
- In a large skillet,heat the olive oil over medium heat. Add the bell pepper and mushrooms. Saute until soft, about 5 minutes. Add the zucchini and saute for 3 minutes more. Add the garlic and scallions and saute for 2 minutes more. Remove the pan from the heat and set aside.
- In a food processor, combine the chickpeas and oats and pulse to chop them up but not puree them. Scrape down the sides. Add the vegetable mixture and pulse to combine. Scoop everything into a large bowl. Add the eggs, olives, tahini, 3/4 teaspoon of the salt, the oregano, rosemary, and red pepper flakes. Stir until everything is completely combined. Cover and refrigerate for at least 30 minutes (or overnight).
- Prehat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine the cabbage, mayonnaise, lemon juice, parsley, garlic powder, and remaining 1/4 teaspoon salt. Stir until everything is completely combined.
- Take the chickpea mixture out of the refrigerator. Using your hands, form the chickpea mixture into four patties and put them on the prepared baking sheet. Bake until they look golden brown and crispy, about 40 minutes, flipping them carefully halfway through.
- Meanwhile, toast the bread.
- Put a veggie burger on each slice ot foaste and top with the red onion and the cabbage mixture. Serve open-faced.
