Crunchy Quinoa Burgers Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 cups - quinoa, cooked
  • 1 cans - cannellini beans, mashed
  • 1/2 cups - breadcrumbs
  • 1 - large egg, beaten
  • 1 cloves - garlic, minced or grated
  • 1 1/2 teaspoons - chipotle chili powder
  • pinchs - salt and pepper
  • 3/4 cups - shredded cheese, (optional)
  • 6 - burger buns, toasted
  • Directions:

    In a medium bowl, combine the quinoa, mashed beans, bread crumbs, egg, garlic, chipotle chili powder, cheese, salt and pepper. Form the mix into 6 burgers. Heat a drizzle of oil over medium-high heat in a skillet. When the oil shimmers, add the burgers and cook until golden and crispy, about 5 mins per side. During the last minute of cooking, add more cheese (sliced preferable) if desired, cover, and cook 2-3 mins until the cheese has melted. To assemble, place burgers on toasted buns.

    Brief Description

    Delicious vegetarian burgers that hold their shape and taste great!

    Main Ingredient:

    Quinoa

    Category:  Sandwiches

    Cuisine:  American

    Notes

    It is optional to add shredded cheese into the burger mix as the flavor doesn't change much. However, the burgers do hold together better with cheese than without.

    The original recipe called for 1 tsp of chipotle chili powder, but I upped it to 1 & 1/2 tsps for a little additional heat. If you would like more subtle heat, use only 1 tsp.

    Burgers can also be made and frozen. To freeze, portion the burgers on a sheet pan with wax paper. Place in freezer for 30 mins to 1 hour. Remove from freezer and peel burgers from wax paper. Wrap individually with plastic wrap and place in a freezer safe baggie. To thaw, let sit at room temperature for 1 hour. To defrost (if pressed for time) place in microwave at 30% power for 2 mins. Cook as normal.

    Source

    halfbakedharvest.com

    Posted By:

    drspindler1

    Posted On:

    August 13, 2020

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