QUINOA AND GREENS BURGER
It was just a coincidence that I had decided to broaden my repertory of vegetarian burgers for this week's column and was busily testing recipes on the same day that a new Harvard School of Public Health study linking red meat consumption and early death was released. Then there was the news about pink slime in ground beef used in school lunches. The timing couldn't have been better.
Provided by Martha Rose Shulman
Time 40m
Yield 4 to 6 burgers.
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
- Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
- In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
- Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 608 milligrams, Sugar 6 grams
QUINOA BURGER
These vegetarian burger patties use quinoa, so they're packed with protein. Feel free to experiment with various colors of quinoa -- I've tried red and black and they both work well.
Provided by Food Network
Time 2h
Yield 5 servings
Number Of Ingredients 18
Steps:
- For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside.
- For the burger: Preheat the oven to 400 degrees F.
- Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
- Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
- Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay-they help give the burger texture and more personality). Place in a large bowl.
- Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
- Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
- Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.
QUINOA VEGGIE BURGERS
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
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
QUINOA AND VEGETABLE BURGERS WITH GINGER
This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don't use it, be careful when flipping the patty so that it doesn't fall apart.
Provided by Martha Rose Shulman
Time 40m
Yield 4 to 6 burgers.
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl.
- Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer. Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften. Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute. Remove from the heat and add to the bowl with the quinoa. Stir in the red pepper, cilantro and arugula.
- In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the white beans with the lime juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with soy sauce or salt and pepper.
- Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned. Carefully turn over and place in the oven. Bake 10 to 15 minutes, until the patties are lightly browned and don't fall apart. Remove from the heat and serve, with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
QUINOA BURGERS
A filling alternative to traditional beef burgers, our Quinoa Burgers include red onion, red and green bell peppers, grated carrots and shredded zucchini. Ready in 1 hour, substitute water for chicken broth for a vegetarian option.
Provided by Arlene Cummings
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
- In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
- In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.
Nutrition Facts : ServingSize 1 Serving
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