Total Prep Time: 10 minutes
Calories Per Serving: 500
Nutrients
Nutrition Facts
Serving Size 384g
| Amount per serving |
|
| Calories 500 |
Calories from fat: 100 |
|
% Daily Value* |
| Fat 11 g |
17 % |
| Saturated 2 g |
10 % |
| Trans 0 g |
|
| Polyunsaturated Fat 3 g |
% |
| Monounsaturated Fat 4.5 g |
% |
| Cholesterol 0 mg |
0 % |
| Sodium 390 mg |
16 % |
| Potassium 560 mg |
16 % |
| Carbohydrate 85 g |
28 % |
| Fiber 14 g |
56 % |
| Sugars 31 g |
|
| Protein 18 g |
|
| Vitamin A |
20 % |
| Vitamin C |
100 % |
| Calcium |
15 % |
| Iron |
35 % |
| Vitamin E |
8 % |
| Vitamin K |
25 % |
| Thiamin |
25 % |
| Riboflavin |
15 % |
| Niacin |
20 % |
| Vitamin B6 |
15 % |
| Folate |
60 % |
| Vitamin B12 |
0 % |
| Biotin |
4 % |
| Pantothenic Acid |
8 % |
| Phosphorus |
30 % |
| Iodine |
0 % |
| Magnesium |
25 % |
| Zinc |
15 % |
| Selenium |
30 % |
| Copper |
30 % |
| Manganese |
100 % |
| Chromium |
0 % |
| Molybdenum |
110 % |
| Chloride |
2 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Delicious vegetarian burger!
Ingredients
For the Pineapple Sauce:
- 1 can (20 ounces) DOLE® Crushed Pineapple
- 1 tablespoon cornstarch
- 2 teaspoons honey
For the Burgers:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup cooked brown rice
- 1/4 cup DOLE Cilantro
- 1/4 cup coarsely chopped DOLE Red Onion
- 2 tablespoons creamy or chunky peanut butter
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- tomato, sliced
- 4 DOLE Lettuce leaves
- 4 multi-grain sandwich buns
Directions
To make the Pineapple Sauce:
Combine the pineapple, cornstarch and honey in a small saucepan over medium heat. Cook for 2 to 3 minutes until thick. Transfer mixture to a food processor or use an immersion blender and process until smooth. Refrigerate pineapple sauce leftovers and use a topping for pancakes, desserts or grilled poultry or fish dishes.
To make the burgers:
Combine ½ cup of the chickpeas and the rice in a large bowl. Mash together until chunky. Set aside.
- Combine remaining chickpeas, cilantro, onion, peanut butter, flour, cumin and salt in a food processor and pulse a few times until mixture is smooth with a few chunky pieces still visible. Transfer mixture to large bowl, add the reserved chickpea-rice mixture, and stir with a fork, mashing lightly if necessary, until thoroughly combined. Shape mixture into 4 burgers.
- Heat olive oil in a large nonstick skillet over medium heat. Cook burgers 5-7 minutes, turning halfway through. Serve on sandwich buns with tomato slices, lettuce and 1 tablespoon pineapple sauce on top of each burger.