Epic Crispy Quinoa Veggie Burger Recipes

EPIC CRISPY QUINOA VEGGIE BURGER

Epic Crispy Quinoa Veggie Burger image

A friend of mine found this veggie burger and shared it with me. It is the best one out there! Found on http://www.halfbakedharvest.com/epic-crispy-quinoa-burgers-topped-sweet-potato-fries-beer-caramelized-onions-gruyere/

Provided by Jessica Hedrick

Categories < 60 Mins

Time 45m

Yield 5 Veggie Burgers, 5 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked red quinoa
1 cup cannellini beans, mashed
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
1 garlic clove, grated
1 teaspoon dried chipotle powder
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup sharp cheddar cheese, shredded
3 tablespoons olive oil
4 your favorite hamburger buns

Steps:

In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.
Assemble burgers with your favourite toppings. Caramelized onions, avocado, lettuce, onion, mayo, dijon and ketchup are great.

Nutrition Facts : Calories 427.6, Fat 18.6, SaturatedFat 5.6, Cholesterol 55, Sodium 761.7, Carbohydrate 48.9, Fiber 6.2, Sugar 3.9, Protein 16.2

VEGGIE QUINOA BURGERS

Veggie Quinoa Burgers image

This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.

Provided by Becky

Categories Main Dish Recipes Burger Recipes Veggie

Time 45m

Yield 8

Number Of Ingredients 19

Ingredients

½ cup quinoa
1 cup water
2 teaspoons olive oil
4 carrots, peeled and minced
2 stalks celery, minced
½ red bell pepper, minced
1 onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 cups minced fresh mushrooms
1 (19 ounce) can kidney beans, rinsed and drained
½ bunch fresh dill, chopped
2 cups chopped fresh spinach
1 egg
½ cup dry bread crumbs
2 tablespoons sesame oil
4 slices shredded mozzarella cheese
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
Brush the 1 tablespoon olive oil evenly both sides of each patty.
Arrange the patties into a large baking dish.
Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 31.1 g, Cholesterol 32.2 mg, Fat 10.7 g, Fiber 7.5 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 336.1 mg, Sugar 4.4 g

QUINOA VEGGIE BURGERS

Quinoa Veggie Burgers image

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

Provided by snowyval

Categories Main Dish Recipes Burger Recipes Veggie

Time 45m

Yield 8

Number Of Ingredients 17

Ingredients

¾ cup water
½ cup quinoa
1 carrot
1 (15 ounce) can garbanzo beans, drained and rinsed
6 small green onions, chopped
¼ cup whole wheat bread crumbs
1 egg, slightly beaten
1 clove garlic, minced
1 teaspoon ground cumin, or to taste
¼ cup peas
¼ cup corn kernels
2 tablespoons olive oil
½ cup plain yogurt
3 tablespoons tahini
1 lemon, juiced
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon hot Madras curry powder

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 21.8 g, Cholesterol 24.2 mg, Fat 8.7 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 2 g

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