VEGGIE QUINOA BURGERS
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
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
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 MUSHROOM VEGGIE BURGERS
Slightly adapted Veggie Burgers recipe from Martha Stewart website. Includes 1 hour chilling time. My food processor didn't chop the mushrooms easily, so I used the shredder attachment. Also had some sprouts that my hubby was unlikely to eat on the burger so I pureed them and added them to the mix. But you could also just add them as garnishment. Or do both! Mmmm, sprouts. Other things that are good to add to the finished burger is avocado, cucumber, mustard, mayo, yogurt, salsa, lettuce, grilled veggies, etc. Yum!
Provided by MahnaMahna
Categories Lunch/Snacks
Time 1h40m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
- Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat.
- Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
- Add mushrooms and zucchini, and cook until tender, about 2 minutes.
- Remove from heat, and add Parmesan, quinoa, and salt.
- Season with pepper.
- Let cool completely, then stir in egg and breadcrumbs.
- Cover, and refrigerate until cold and firm, about 1 hour.
- Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
- Shape mixture into six 1/2-inch-thick patties, pressing firmly.
- Cook in batches until golden brown and cooked through, about 3 minutes per side.
- Wipe pan clean, and return to medium heat.
- Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
- Assemble burgers and enjoy!
EPIC CRISPY QUINOA VEGGIE BURGER
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
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
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
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