PF002 - QUINOA BURGER

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Recipe Source: PF
  • 104
  • 1
  • Serving Measure: BURGER
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 8 oz patty with bun
  • Nutrition Link: 80364
  • Food Category: Vegetarian
  • HACCP: VEGA
  • HACCP Process Category: SameDay

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Chef Ann Foundation Plant Forward

    Drained beans yield 62.2%
    Sweet potatoes yield 80%
    Carrots yield 79%
    Onions yield 78%
    Drained roasted red peppers yield 73%

  • Preparation Instructions:

    1. Cook quinoa in steamer until water is absorbed, approximately 20-30 minutes.
    2. Roast carrot, onion, spinach, salt, and oil at 375 degrees until slightly browned.
    3. Puree quinoa with white beans.
    4. Steam sweet potatoes with first ingredient amount of salt then puree with white bean mixture.
    5. Diced roasted red peppers.
    6. Mix all remaining ingredients together.
    7. Scoop (using #8 disher, 1/2 cup) 15 (5x3) onto parchment lined sheet pan and freeze.
    7. Bake frozen at 350 degrees conv. for 15-20 minutes until browned and it holds.
    8. Top with cheese and allow heat for the cheese to melt.
    9. Place on bun and serve

  • Serving Instructions:

    1 serving = 1 burger

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1 Calories: 503.79
Dark Green: 0 Milk: 0 Sat. Fat: 10.77%
Red Orange: 0 Grains: 2.75 Sodium: 1013.05
Legumes: 0
Starchy: 0
Other: 0
Additional: 0
PF002 - QUINOA BURGER

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