Monday, June 20, 2011

Quinoa Veggie Burgers

These burgers are not only healthy and filling, but they taste great!  A welcome change to break us out of the pasta rut we have been stuck in on meatless nights.
Quinoa Veggie Burgers
I cook up a big batch of quinoa in my rice cooker on the weekends and keep it in the fridge to use whenever I need it during the week.

You will need:
2 1/2 Cups of cooked quinoa
4 Tbsp. ground flax seeds
3/4 C. water
1/2 C. chopped basil
1/2 C. shredded carrots (or zucchini and yellow squash)
1/2 Lrg. onion, finely chopped
1/2 avocado, mashed
4 cloves garlic, finely minced
1/2 C. coconut flour
2 Tbsp. nutritional yeast (optional)
1 Tbsp. olive oil (plus extra for frying)
1 tsp. sea salt

In a small saucepan, combine flax seeds and water.  Simmer for 3-4 minutes until slightly thickened.  Cool slightly.

In a large bowl, combine all of the ingredients.  Let mixture sit for a few minutes to thicken.  Use a 1/4 C. of mixture per patty, form mixture into 12 patties.  You can add a little more water or flour to achieve desired consistency.  Mixture should hold together, but will not be extremely stiff.
uncooked quinoa patty

Heat a small amount of olive oil in a fry pan.  Add patties and cook until crisp and brown on bottom (about 6-8 minutes), flip carefully and brown the other side (another 4-6 minutes).

-You can freeze the uncooked patties.  Just place on cookie sheet till frozen and then pack in freezer bags.  Thaw slightly before cooking and increase cooking times accordingly.

-You could throw in whatever leftover shredded or cooked, mashed veggies you want.

-Use different herbs instead of basil for variety.

I was inspired by this recipe here, I just made a few changes to suit our tastes and dietary needs. 


Carlagbrown said...

This sounds like a great receipe, can't wait to try it! I'm always on the look-out for different veggie burger receipes. Thanks so much!

Hearthandshome said...

These are great because you can vary the veggies by what you have on hand.  I just did a batch with zucchini and carrots and Italian seasoning. YUM!