I love hummus. Who doesn’t. I know many of us bloggers live on the stuff and never get tired of it. There are endless ways to enjoy hummus. You have your “crack” wrap, you can put it in your sandwich, eat it alone with bread, eat it with raw veggies (duh, OBVI!), put in on your salad….. The possibilities are endless!
Well, I’d been craving a burger and fries for a few days. After seeing many meatless burgers out in the blogging world, I decided to create my own little vegan burger. (Can you believe that since the vegan challenged ended weeks ago, many of my meals are still vegan?!)
Finally, a meatless burger I like!!
I had some frozen cooked red quinoa that had been sitting in my freezer for weeks. So… I thought, I’ll make a quinoa hummus burger!! Sounds delicious, right?? lol
Well, to me it did and let me tell you, my husband and I really enjoyed them. I made them for dinner last night along with some curry parsnip fries.
The burgers had such wonderful flavor due to all the spices. I had no problem with them falling apart while cooking, which happens a lot with bean burgers. I highly recommend this burger recipe. I crumbled 2 leftover patties over my salad for lunch today. I can’t wait to eat it!
Ingredients:
1 1/2 cups cooked quinoa1/2 cup hummus (I used a chipotle hummus)
1 Tbsp unsalted tomato paste
2 Tbsp ground flaxseed mixed w/ 3 Tbsp water
1 Tbsp low-sodium soy sauce
1 tsp dried basil
1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp garlic powder
4 Tbsp wheat flour (Use potato starch to make gluten free!)
Salt & pepper to taste
Directions:
Heat a non-stick frying pan over medium heat. Mix all ingredients together in a bowl and chill the mixture for an hour or so. (This will help get a firmer pattie).
Form the mixture into eight 3 inch patties. Spray the pan with olive oil and cook for about 5-6 minutes on each side, until browned and firm.
I noticed that if the patties sat for a few minutes before eating, they firmed up even more!
*These burgers are on the thin side, so if you’re not into that, double up on them in your burger! 
As for the curry parsnip fries, I just cut up 4 medium parsnips into fries and tossed them with 2 Tbsp EVOO, 1 tsp curry powder, 1\2 tsp cumin, 1\2 tsp salt and some fresh black pepper. I cooked them at 425 degrees for about 35-45 minutes flipping once half way through.
They were delicious and went oh so well with the burgers!
Before I leave, I thought I’d share something I came across and thought was a great for moms! I know I don’t have children yet but, kids are definitely an important part of my life!
It’s called, Healthy Habits Kids Plate
This makes me want to have kids now! Ha! jk 
There are three sections on the plate. 1/2 of the plate is for vegetables and fruits, 1/4 of the plate is for grains, and 1/4 of the plate is for protein. I think this could not only help a lot of moms make sure they’re feeding their kids right, but I really think it be fun for the kids too. Happy Healthy Mama talked about her experience with this plate and if you’re a mom, I suggest you head over there to take a look!
What do you guys think about this plate?
Do you have a favorite vegan\veggie burger that you make?
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