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.
ROASTED BUTTERNUT SQUASH-QUINOA VEGGIE BURGER
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own tastes and dietary restrictions. These were so tasty; I didn't even miss the moo.
Provided by Diet It Up
Categories Grains
Time 2h10m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F Line a baking sheet with foil.
- In a small bowl, mix together the honey, butter, cinnamon and salt and pepper to taste.
- Arrange the squash on the baking sheet, cut side up, and coat the squash with the butter mixture.
- Roast until soft, about 40 minutes.
- While the squash is roasting, heat 2 teaspoons olive oil in saucepan. Add quinoa and toast lightly, about 3 minutes.
- Add the water. Bring to a boil. Add large pinch of salt and cover. Simmer for about 15 minutes. Let cool and fluff grains with a fork.
- Scoop squash flesh into a small bowl and mash lightly. Add about 2 cups of the squash to the quinoa with the hazelnuts, breadcrumbs, beaten egg, crushed red pepper and salt and pepper to taste.
- Cover bowl and refrigerate for 30 minutes. Form into 6 patties and refrigerate the patties for another 30 minutes.
- Heat remaining two tablespoons olive oil in large nonstick skillet. Cook burgers until crusted and brown, about 3 minutes per side. Melt a slice of Gruyère cheese over each burger for the last minute of cooking.
- Toast buns. Arrange lettuce leaf on bun bottom along with tomato slice and caramelized shallots (Recipe #408147). Top with a burger and spoonful of Piquillo Pepper Ketchup (Recipe #408089). Serve with oven fries (Recipe #408087).
VEGAN BEETROOT & QUINOA BURGERS
Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal
Provided by Liberty Mendez
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
- Divide the mixture into four - it will be quite loose - then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
- Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
- To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
QUINOA BLACK BEAN BURGERS
These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!
Provided by DownHomeCitySisters.com
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
- Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
- Form the black bean mixture into 5 patties.
- Heat the olive oil in a large skillet.
- Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 28.9 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 7.2 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 679.5 mg, Sugar 1.1 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!
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QUINOA BURGERS | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
Estimated Reading Time 5 mins
- Make the quinoa: Rinse the quinoa in cold water in a saucepan, swirling it with your hand until any dry husks rise to the surface. Drain the quinoa as well as you can and then put the saucepan on the stovetop. Turn the heat to medium-high and dry the quinoa on the stovetop, shaking the pan regularly until you see the quinoa moving easily and can hear the seeds moving in the pan. Add the water, salt and pepper. Bring the liquid to a boil and then reduce the heat to low or medium-low. You should just see a few bubbles, not a boil. Cover with a lid, leaving it askew (or if you have pour spouts, just put the lid on the pot) and simmer for 20 minutes. Turn the heat off and fluff the quinoa with a fork. If there’s any liquid left in the bottom of the pot, place it back on the burner for another 3 minutes or so. Spread the cooked quinoa out on a sheet pan to cool.
- Combine the room temperature quinoa in a large bowl with the oats, eggs, onion, cheese and herbs. Season with salt and pepper and mix well. Shape the mixture into 4 patties. Add a little water or a few more rolled oats to get the mixture to be the right consistency to make patties.
- Spray both sides of the patties generously with oil and transfer them to the air fryer basket in one layer (you will probably have to cook these burgers in batches depending on the size of your air fryer). Air-fry each batch at 400ºF for 10 minutes, flipping the burgers over halfway through the cooking time.
- While the burgers are cooking, make the cucumber yogurt dill sauce by mixing all the ingredients in a bowl.
QUINOA BURGERS | THE FUTURE OF ALL BURGERS - HURRY THE …
From hurrythefoodup.com
4.9/5 (12)Total Time 30 minsCategory Dinner, Main Course, SidesCalories 482 per serving
- To cook the quinoa, use double the amount of water to quinoa, add a little salt, and cook until the water has evaporated. Then take it off the heat and cover with a tea towel for five minutes. It should expand and go fluffy and light.
THE BEST QUINOA BURGER - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.9/5 (14)Calories 198 per servingCategory Main Course
- Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed.
- Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon.
- Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Repeat with remaining mixture—it should make about 5 patties.
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