Thursday, March 8, 2012

Quinoa Burgers

As you probably have guessed by now, I'm a big fan of quinoa. It's super filling, incredibly healthy (yay superfoods!) and versatile. While it used to be pretty expensive in tiny bags at the grocery store, you can now get it in large sacks at discount stores like Costco. Another major bonus: it cooks up really well in advance, so make a pot at the beginning of the week and use it as you go a long. I stumbled across this recipe a few weeks back and decided to give it a shot when bf was visiting this week because he loves quinoa too. These burgers were unbelievable. Super healthy and full of flavor, we will be making them time and time again. It pains me to say, because I love the other blog, but these were definitely better than the other quinoa cakes I made. The blog source for this recipe also might be a new favorite, I'm going to try a few more recipes and I'll let you know.

We experimented with a few different toppings for these burgers and had lots of success. I personally prefer them without a bun and a tiny dollop of low-fat mayo on top. Bf liked mayo and mustard, along with tomato and a whole-wheat bun. We both wanted to try ketchup, but I was out. Feel free to experiment yourself!

Quinoa Burgers
recipe from here
2 rounded cups cooked quinoa (or one cup raw quinoa, cooked in two cups water)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying

Start by bringing your water for the quinoa to a boil. Basically you want a 2-1 ratio. Once the water is boiling, add the quinoa and cook for about 15 minutes. While the quinoa is cooking, start preparing the other ingredients. In a large boil, add everything except the olive oil.
Once the quinoa has cooked and cooled for a few minutes, add it to the bowl and stir.
 Heat up the olive oil in a skillet or a shallow Dutch oven and scoop 1/4 cup of the mix for each patty. Flatten to about 1/4-1/2 inch thick with your scooper or flipper. You want the pan to be nice and hot before cooking.
Cook the patties for about 4-5 minutes on each side on medium to medium-low heat. The first batch I turned a little too early and they fell apart a bit.
 These ones look much better. You want the patties to be nicely browned and crunchy on the outside.
As you can see, the batch makes a lot, so I put the finished burgers on a plate and popped them into a barely warmed oven until all of them were done. You could also only make a few burgers and save the mix for the next day, but I just made them all.

Serve the burgers however you like best! Enjoy!

1 comment:

  1. When I first heard about this dish, I questioned how appropriate it was to apply the holy name of "burger" to a froofy ingredient like quinoa. But, if going back for a second and third helping is any indication, this dinner was a big success. It's very flavorful, and the quinoa patty holds together perfectly so eating it on a bun is no problem. I liked mine best with a bunch of dijon mustard, and I would highly recommend it for all you calorie-conscious individuals out there.

    But, is it a burger? Probably not.


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