Here is a tasty quinoa burger recipe. The local restaurant that serves quinoa burgers has been closed with the COVID-19 pandemic.
But we still wanted to have a tasty quinoa burger. So we reviewed many quinoa burger recipes and made one based on the recipe linked below.
- 1 cup uncooked quinoa
- 2/3 cup grated sharp cheddar cheese
- 3/4 – 1 cup cup minced carrot (3 -4 smaller carrots)
- 1/3 – 1 cup cup minced onion (basically one small-ish onion)
- 3-4 garlic cloves
- 1 Pablano or any type of pepper
- 2-3 chicken / duck eggs
- 1/4 – 1 cup whole wheat flour (start with 1/4 cup but add more in small scoops to get desired consistency)
- 3/4 teaspoon ground cumin
- 3/4 teaspoon sea salt
- 3 tablespoons raw sunflower seeds
- 2 tablespoons coconut oil (try Wilderness Family Naturals / Wildly Organic) Add more as needed so pan does not get dry. It probably used more like 4 Tbs.
Pre-heat oven to 400 degrees, (remove eyes if they are sprouting – maybe even plant them in your garden later) poke potatoes with a fork on all sides. Place potatoes on oven rack. No oil no bs just bake them.
Place in oven, set timer for ~20 minutes
After 20 minutes flip potatoes / roll them over. Set timer for ~20 minutes again. Poke with a fork to see if they are done the fork should pierce them easily. If they are done, turn off oven and let them sit, or remove from oven.
Cook your quinoa however you choose, we used the Miracle Rice Cooker (1 cup quinoa to 2 cups water).
Or cook in a pan on the stove, same ratio, until water has been absorbed and quinoa is sufficiently cooked.
Meanwhile the quinoa should be getting cooked.
A food processor was used to finely chop up the carrots, onions, pepper, and garlic.
Place chopped ingredients into mixing bowl.. Add quinoa, spices, shredded cheese, sunflower seeds, and eggs.
Mix everything together by hand (wet hands before mixing to help prevent it from sticking to your hands), add flour as necessary if it seems like it needs to be more ‘sticky’ to make a patty. Form into a burger ~1″ or less thick.
In a large saute pan melt coconut oil on med-low (~#4 on our stove) heat.
Place burgers in the pan and cover. Set timer for ~8 minutes. After 8 minutes flip burgers and cook another 8 minutes. We had to flip them again and cook slightly longer. We had to cook them in a couple batches, it made about 11 burgers total. Making them smaller helps shorten cooking time.
Serve over greens, spinach, arugula, butter leaf lettuce or whatever you have.
Add cheese if you like, also add avocado slices, or whatever condiments you enjoy, I also added honey dijon mustard to mine.
Hoping to reheat the leftover burgers in the toaster oven. This would also be interesting to try with baked quinoa burgers.
Pics of the process
Reference / inspiration:
A couple cooks – quinoa burgers