Welcome back to I PINK IT! I got a healthy recipe you need to try this week for lunch or dinner! Fun fact, if you didn’t know, May is National Hamburger Month. I personally have never been a big fan of fast food burgers, but that’s a different story when it comes to a veggie burger… I JUST LOVE THEM.
Yet, I found it rewarding to actually learn how to make my own patties. I don’t know about you, but I just feel like the ones we purchase are way too processed and sometimes they have ingredients that are not the healthiest for our body, this is why I am a fan of actually knowing how my food is made and I’m happy to be able to share this healthy recipe with you.
As far as the bun goes, you know that I have an allergy to wheat, soy and nuts, so it does get tricky to get a bun, this is why I love experimenting with veggies and today’s it was finally the right time to bring a portobello mushroom bun.
These are the ingredients you will need to make your veggie burger:
– 1 Cup of Quinoa
– 2 Cups of Water
– 1 Sweet Potato
– Diced Green Onions
– 1 Cup of Cooked Kidney Beans (You can use black beans too)
– 1/2 Tsp of Pink Himalayan Salt (You can get it here: https://amzn.to/2ZELLXZ)
– 1 Tsp of Paprika (You can get it here: https://amzn.to/3elSqu7)
– 1/2 Cup of Rice Flour
– 2 Portobello Mushroom Caps
– Veggies and vegan cheese to add to your burger
Hope you enjoy watching this video to see how easy it is to prepare this mushroom burger. If you have food allergies, this recipe is top 8 allergen free and plant based, however, I mentioned in the video how you can substitute ingredients that you might be allergic to.
Thank you guys for watching and subscribing to my channel, your support means the world to me.
Sending you so much love and please share with me how this recipe went.
Love,
Ingrid
