How to make Quinoa Burgers

Quinoa - pronounced (Keen Wa) - is a central and south american seed/grain that is loaded with tons of nutrients (calcium, phosphorus, and iron), all of the essential amino acids and protein (14 grams). It is very easy to cook and can be used in a variety of dishes all throughout the day.

Give this recipe a whirl and feel free to mix in a variety of sautéed (and cooled) vegetables, grains like wheatberrys, rolled oats and bulgur, and your choice of seasonings and spices. You can also make a big batch and portion the burgers to freeze for later use.

Quinoa Burgers

  • 1/3 C Olive, Pitted and Chopped
  • 15 oz. Canned Beans, Drained
  • 1 Lemon, Juiced
  • 2 Eggs
  • 1 tsp. Garlic, Minced
  • 2 tsp. Thyme or Dried Herbs
  • ½ C Parsley, Chopped
  • 2 C Quinoa, Cooked and Cooled
  • 1 C Italian Bread Crumbs
  • 1 tsp. Salt and Pepper
  • 2 tbsp. Olive Oil
  • Place the first 6 ingredients into a bowl and smash together with your hands until combined. Mix in the quinoa, bread crumbs, salt and pepper. Allow this to chill in the fridge for for 20 minutes to firm up. Scoop the mixture with an ice cream scoop, flatten with your hands and set aside. Place a skillet over medium heat, add the oil and when it smokes place the patties into the pan. Brown the patties on ones side, turn and repeat.

    Roasted Red Pepper Sauce

  • 1 C Roasted Red Peppers
  • 2 tsp. Balsamic Vinegar
  • 1 tsp. Garlic
  • ¼ C Olive Oil
  • Salt and Pepper

    Place all ingredients into a blender and blend until smooth. Serve the chilled sauce with the quinoa cakes.

    Comments

    Comment Moderation is enabled. Your comment will not appear until approved.

    Yvonne 11/14/14 - 12:05 PM
    I had asked about a breakfast version of this recipe. Well, I finally got to giving it a try. I subbed oat flour (old fashioned oats that I processed in the blender) for the bread crumbs (1.5 parts oat flour: 1 part bread crumbs per a recommendation on the web). Subbed dried cherries for the olives, mashed banana for the beans and cinnamon, ginger, allspice and cloves for the the herbs. No pepper, but a small pinch of salt. I also add some walnuts and fresh pear. The cakes were a bit more wet than the original, but did hold together after chilling. Tried sautéing in butter, but preferred the one I baked in toaster oven. I sprayed it with canola oil and baked at 375 for a few minutes (didn't keep good track of time). Reduced the heat to 325 and let is get cooked all the way through. I ate it with some apple butter. Delicious! Thanks Chef!

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