Quinoa BurgersPosted: November 6, 2011
Ah Quinoa. The very first time I tried Quinoa was when we visited Peru in the summer. In Peru, they ate quinoa in soups, salads and as puffed cereals. Justin was quite in love with the puffed quinoa in Peru and we kept meaning to pick some up before we left, but completely forgot before we hopped on a plane to come home.
I’ve also heard that Quinoa is the world’s best super food. Incredibly high in protein, this little grain packs a powerful tasty punch. Love it!
We found some organic quinoa at superstore. Next time, I think I’m going to buy a bigger bag.
The first step is to cook up this little grain according to the instructions.
Then to add all of the tasty ingredients to make the burgers.
Shape into patties (make sure to squish them really hard so that they stick. You don’t want them falling apart!).
This will get your hands really dirty. Don’t worry! It’s worth it!
I cooked them in my awesome electric skillet. It made them nice an crispy!
I topped them with some roasted red peppers and tsatziki from the Happy Camel and served it with a a tasty salad. What a great meal! I would make these again in a heartbeat!
The best part was having a bunch of leftovers to eat throughout the week!
Jacquie’s Healthy and Delicious Quinoa Burgers (Courtesy of Verses from my kitchen)
2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1 tsp. cracked pepper
1/3 cup / .5 oz / 15 g finely chopped fresh chives
1 yellow or white onion, finely chopped
1/3 cup / 0.5 oz/ 15 g freshly grated Mozzarella cheese
3 cloves garlic, finely chopped
1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.
- Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
- Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.