Crispy Quinoa Burgers

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I made quinoa burgers.  With extra veggies.  Served with veggies.  And my hubby liked it.
I repeat.  And my hubby… liked it.
Can we just all have a moment to let that soak in? …

Okay, but seriously, how could he not love these?  Crispy, flavorful, all things delicious.
The original recipe only had carrots and green onions for veg, but I wanted more flavor than that.  So I added red onion, peppers, more cheeses, and garlic.  And don’t forget the cilantro.  Of course they needed more egg to bind it all together.  I will be making these often my friends, and you should too. 🙂

CRISPY QUINOA BURGERS
Makes about 18 (generous 1/4 cup) burgers

1 cup uncooked quinoa, rinsed
2 cups chicken stock (or vegetable)
1 cup cooked chickpeas, optional
1/2 cup grated swiss cheese (or cheddar or provolone)
1/4 cup grated parmesan cheese
1/2 cup Panko breadcrumbs
1/2 cup shredded carrots (2 medium)
4 green onions, thinly sliced
3 garlic cloves, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
salt and pepper
4 eggs, lightly beaten

Combine the quinoa and stock in a medium pot and bring to a boil.
Cover, reduce to a simmer, and cook for 15 minutes or until plumped and cooked through.
(Can do this ahead of time, even a day or two).  Let cool.
To the cooled quinoa, add all remaining ingredients and toss to combine well.
Heat a pan over medium heat with a drizzle of olive oil.
Form quinoa patties (I did mine a generous 1/4 cup full, but do the size you want).
You’ll need to cook in batches, don’t crowd the pan.
Cook until browned, then flip and cook the second side.
Repeat until done.
We served them with a salad and avocado, but you could serve them on buns like a veggie burger as well.

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Recipe Source: adapted from How Sweet It Is

Crispy Quinoa Burgers

Yield: 18 (generous quarter cup) portions

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups chicken stock (or vegetable)
  • 1 cup cooked chickpeas, optional
  • 1/2 cup grated swiss cheese (or cheddar or provolone)
  • 1/4 cup grated parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup shredded carrots (2 medium)
  • 4 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro leaves
  • salt and pepper
  • 4 eggs, lightly beaten

Instructions

  • Combine the quinoa and stock in a medium pot and bring to a boil.
  • Cover, reduce to a simmer, and cook for 15 minutes or until plumped and cooked through.
  • (Can do this ahead of time, even a day or two). Let cool.
  • To the cooled quinoa, add all remaining ingredients and toss to combine well.
  • Heat a pan over medium heat with a drizzle of olive oil.
  • Form quinoa patties (I did mine a generous 1/4 cup full, but do the size you want).
  • You'll need to cook in batches, don't crowd the pan.
  • Cook until browned, then flip and cook the second side.
  • Repeat until done.
  • We served them with a salad and avocado, but you could serve them on buns like a veggie burger as well.
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