A good veggie burger can be hard to make, but chef Emily Wilson has perfected the recipe. Packed with protein and bursts of lime these veggie burgers will be a hit!

Time: 60 min.

Servings: 8 patties

Ingredients:

• 1 – 5.3 oz package Chili & Lime Lupini Beans
• 1⁄2 cup quinoa; cooked
• 1 cup finely grated carrots
• 1⁄2 cup finely grated broccoli
• 1 shallot; minced
• 1 clove garlic; minced
• 1 jalapeno; minced
• 1⁄2 lime; juiced
• 2 tsp chili powder
• 1 tsp cayenne pepper
• 1⁄2 tsp cumin
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1⁄3 cup panko bread crumbs
• 1 egg; beaten
• 2 tbsp olive oil
• 8 brioche hamburger buns; toasted
• Tomato slices, lettuce, or other desired toppings

For the sauce:

• 1⁄4 cup ketchup
• 1⁄4 cup mayonnaise
• 1⁄2 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. In a large bowl, stir together the carrots, broccoli, shallot, garlic, jalapeno, lime juice, and salt. Let the mixture sit at room temperature for 15 minutes.
2. Whisk together the chili powder, cayenne pepper, cumin, paprika, and pepper.
3. Stir the spice mixture and quinoa into the bowl with the vegetables until fully incorporated.
4. Add the beans, breadcrumbs, and eggs to the mixture and use your hands to combine the mixture until all of the ingredients are evenly distributed and it holds together when balled.
5. Form the mixture into 8 even-sized patties.
6. Heat the olive oil in a pan over medium-high heat and add the patties. Cook for 6 minutes on each side until a golden crust is formed.
7. In a small bowl, whisk together the ingredients for the sauce.
8. Spread the buns with the sauce and add the burger. Add the burger, top with desired toppings, and serve.