Quinoa And Vegetable Burgers With Asian Flavors Recipes

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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

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

QUINOA AND VEGETABLE BURGERS WITH GINGER



Quinoa and Vegetable Burgers With Ginger image

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

2 cups cooked quinoa
2 tablespoons canola oil
6 fresh shiitake mushrooms, stemmed and sliced thin
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1/4 cup chopped cilantro
1 cup finely chopped arugula
Salt to taste
1 15-ounce can white beans, drained and rinsed
1 to 2 tablespoons fresh lime juice (to taste)
1 egg (optional)
Soy sauce to taste (optional)
Freshly ground pepper

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 VEGGIE BURGER



Quinoa Veggie Burger image

These are by far the best veggie burgers I've found. I now have to quadruple the recipe, and several friends/neighbors buy them from me when I make a batch. I make them as thick as a regular burger, about 3/4" thick, not a thin patty. Leave out the cheese for a vegan version.

Provided by Sayvias Dad

Categories     Vegan

Time 1h

Yield 6 3/4, 6 serving(s)

Number Of Ingredients 15

1 cup water
1/2 cup red quinoa
1 tablespoon oil (of your choice)
1 cup onion, diced
2 cups mushrooms, finely chopped
1 garlic clove, minced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons cornstarch
1/2 cup whole pecans, toasted and finely chopped
1 tablespoon gluten-free soy sauce
2/3 cup gluten-free fat-free cheddar cheese
1/3 cup gluten-free quick-cooking rolled oats

Steps:

  • Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
  • To toast pecans; place whole nuts on a baking sheet and bake at 350°F, for 7 to 9 minutes (stirring once).
  • Sauté onions in oil until softened. Add mushrooms, garlic, and spices/seasonings, stirring until the mushrooms are tender, about 5 minutes. Set aside to cool slightly.
  • In a bowl, beat egg then add in the cooled quinoa, mushroom mixture, and the remaining ingredients. Stir until combined. Scoop ½cup of the mixture and form into a ball, and place on a greased baking sheet. Gently press down until you get the desired thickness. Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 190.2, Fat 10.3, SaturatedFat 1.2, Cholesterol 31, Sodium 210.5, Carbohydrate 20.5, Fiber 3, Sugar 2, Protein 5.5

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