So you made way too much for dinner, and now you’re left with uneaten veggies and grains. You could take them to work tomorrow as very #SadDeskLunch. Or you could transform them into tasty homemade veggie burgers. Quinoa, rice, sweet potatoes, onions, greens, herbs—use whatever leftovers you have on hand. Then top the patties with a cool dollop of yogurt and a swipe of spicy red relish. MORE: Six Fast-Food Veggie Burgers That Are Worse Than a Big Mac Prep Time: 5 minutesTotal Time: 45 minutesMakes 4 Relish1 red bell pepper, seeded and roughly chopped1 lg tomato, roughly chopped1 tsp coconut oil1 sm red chile, seeded½ tsp paprika Burgers1 c pumpkin seeds3 c leftover veggies/grains/herbs1½ Tbsp buckwheat flour1 Tbsp coconut oil2 Tbsp plain coconut yogurt, for serving1 handful cilantro, for serving
- Heat oven to 400°F. Place tomato and bell pepper in sheet pan, drizzle with coconut oil, and season with salt and pepper. Transfer to oven and cook 35 minutes.2. Toast pumpkin seeds in skillet over medium heat 2 to 3 minutes. Set aside.3. Add leftover veggies and toasted seeds to food processor. Process until combined but not completely smooth. Transfer to bowl. Stir in flour to combine. Form into 4 patties. Prepare coconut oil in skillet over medium-high heat. Add patties and cook 3 to 4 minutes on each side.4. Assemble relish: When pepper and tomatoes are cooked, remove from oven and transfer to food processor. Add chile and paprika and process until combined but still slightly lumpy. Season with salt and pepper to taste.5. Serve patties with relish, yogurt, and cilantro. NUTRITION (per burger) 350 cal, 14 g pro, 28 g carb, 7 g fiber, 6 g sugars, 22 g fat, 7 g sat fat, 40 mg sodium
