Description
Healthy spin on burger and fries!
Ingredients
Veggie Burger
1 package Minute Rice – Rice & Quinoa Blend, cooked and cooled
1/2 cup oatmeal (not quick cook)
2 eggs
1/2 cup feta cheese
2 cups fresh baby spinach, chopped
Salt & pepper
avocado oil for frying
Roasted Potato Wedges
1 sweet potato peeled, and cut into wedges
1 russet potato, scrubbed and cut into wedges (do not peel)
1 tablespoon avocado oil
1 tablespoon Everything Bagel Seasoning
Burger Sauce
1/2 cup greek yogurt
1/4 cup BBQ Sauce (your favorite)
3 tablespoons yellow mustard
1 tablespoon ketchup
2 teaspoons pickle juice (your favorite type of pickle)
1 teaspoon smoked paprika
Cooked fresh sweet corn cut into mini cobs ( cut the ear of corn into 3-4 pieces depending on the size of the ear )
Leaf lettuce
Slice tomato
Slice red onion
Parsley
salt & pepper
Instructions
Veggie Burger
In a large mixing bowl, place cooked rice quinoa, oatmeal, eggs, feta cheese, chopped spinach, salt and pepper and combine until mixed well.
Place in the refrigerator for 30 minutes. This allow the mixture to firm up and makes it easier to forth patties.
Remove mixture from refrigerator form into 6 patties. Spray hands with a non stick cooking spray to keep mixture from sticking to your hands.
Heat the avocado oil in a skillet over medium heat. Fry the patties about 2-3 minutes on each side or until golden brown.
Roasted Potato Wedges
Preheat oven to 400*
Place potato wedges, avocado oil, and seasoning into a ziplock plastic bag. Seal bag and toss wedges to coat with oil and seasoning.
Spread the coated wedges on a cookie sheet. Bake wedges in preheated oven for 30-45 minutes or until golden and slightly crispy.
Burger Sauce
Mix all ingredient in a small bowl until combined
To assemble to the bowl:
Line the bowl of your choice with leaf lettuce.
Place burger sauce in a small cup.
Arrange the burgers, potato wedges, tomato, onion, and corn inside the bowl and serve.
Keywords: Buddha Bowl, rice, quinoa, feta cheese, spinach, potato, healthy