Wednesday, February 20, 2013

Recipe: Quinoa Veggie Burger


Whether you’re a vegetarian or not, a good veggie burger can hit the spot if done right. But there’s nothing worse than a dry, flavorless patty that is trying (and failing) to just be a meat substitute. This Quinoa Veggie Burger is nutritious – packed with protein-rich quinoa and lots of vegetables – and is bursting with flavor. You will not be disappointed! 


2 cups cooked quinoa
1 cup breadcrumbs (about three toasted slices of bread, pulsed in food processor into crumbs)
½ lb cremini mushrooms
1 small yellow onion, chopped
3 eggs*
¼ cup extra virgin olive oil
3 carrots, shredded
2 cups kale, chopped and de-stemmed
1 lemon, juiced
½ cup fresh dill, chopped
2 ½ teaspoons cumin
1 ½ teaspoons sea salt

1. Preheat oven to 400ºF.

2. In a food processor, pulse three toasted slices of your favorite bread into crumbs. Place in large bowl.

3. Also in food processor, add the mushrooms and pulse into tiny pieces – almost a paste. Add to bowl with breadcrumbs.

4. Add chopped onion, shredded carrots, chopped kale, and dill. Turn with a rubber spatula or wooden spoon, until well mixed.

5. To the bowl, add liquids (eggs, olive oil, lemon juice), and seasonings (cumin and salt). Turn with spatula until well mixed. Mixture should be moist and stick together when formed into patties. 

6. Place formed patties onto parchment-lined baking sheets. Each patty should use about 1/3 cup of the mixture. Makes roughly a dozen.

7. Bake for 20 minutes. Both sheets can go in the oven at once.

8. After 20 minutes, flip each patty and replace baking sheets in oven on opposite rack as before. Bake another 8 minutes.

9. Let patties cool for a few minutes before making a burger. Unused patties can be frozen to keep.

*Note – to make vegan, substitute 3T flaxseeds blended with 12T water for the eggs.

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