Veggie And Goat Cheese Quinoa Burgers Recipes

GOAT CHEESE TOPPED VEGGIE BURGER

Steps:

• Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.
• 1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
• 2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
• 3. Top bun bottom with spinach, burger and bun top.

QUINOA VEGGIE BURGERS

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.

VEGGIE QUINOA BURGERS

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.

QUINOA VEGGIE BURGER

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.

EPIC CRISPY QUINOA VEGGIE BURGER

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.