Quinoa-Veggie Burgers

May 4, 2012

If you’ve been following my blog since its inception just over two weeks ago(!), you already know that I adore quinoa. Well, today I finally had a chance to try out the Quinoa-Veggie Burger recipe that I discovered while flipping through an issue of Chatelaine during one of my many visits to the walk-in clinic (when you have three young children, you go there A LOT!). These tasty “burgers” are surprisingly quick and easy to make.

Chatelaine gives the preparation and cooking time as 20 minutes each (for a total of 40 minutes), but really the preparation (peeling and chopping vegetables) can be done in about 5 minutes, and if you use left-over quinoa instead of cooking a fresh batch, the cooking time can also be reduced to 15 minutes – meaning you can have lunch or dinner ready in about 20 minutes!

You can view the Chatelaine version of this recipe here, or you can follow along below to view how I made my burgers.

Ingredients:

1 and 1/4 cup cooked quinoa (I usually cook 1 cup quinoa – which turns into approximately 3 cups once cooked) at the beginning of each week so I have some readily available throughout the week for recipes like these Quinoa-Veggie Burgers, Quinoa Carrot Muffins, Greek Yogurt Delight, etc.)

1 egg, scrambled – EDITOR’S NOTE: by scrambled, I mean whisked & uncooked!

2 Tbsp cornstarch and 1 Tbsp brown rice flour (because I ran out of cornstarch, though you could use 3 Tbsp of either ingredient – I purchase my brown rice flour at the Bulk Barn)

2 Tbsp ground flaxseed (optional)

1/4 tsp salt

1/4 tsp cumin (because I didn’t have any cayenne pepper, which the Chatelaine recipe calls for and I thought cumin would taste good – it did!)

1 tsp canola oil

approximately 115 g cremini and portobello mushrooms, cleaned and chopped

1 coarsely grated medium zucchini

1 coarsely grated medium peeled carrot

1/2 medium onion, finely chopped

1 garlic clove, finely chopped

Directions:

1. Transfer quinoa into a large bowl. Stir in egg, cornstarch (and/or brown rice flour), ground flaxseed, salt and cumin.

2. Heat a large, wide non-stick frying pan over medium heat. Add oil, then mushrooms, zucchini, carrot, onion and garlic. Cook until soft, about 5 min.

3. Add cooked veggies to quinoa and egg mixture and stir.

4. Heat the same non-stick frying pan over medium heat. Firmly press quinoa mixture into a 1/3-cup measuring cup. If the burgers are not sticking together well, add some more cornstarch or brown rice flour to the mixture.

5. Turn and release into pan. Gently press to shape into a patty. cook until golden and warmed through, about 4 minutes per side. Repeat until quinoa-veggie mixture is “all gone” (picture my almost-two-year old here shrugging her shoulders and holding out the palms of her hands upwards as she says “all gone”- too cute!).

I THOROUGHLY enjoyed my quinoa-veggie burgers along with some romaine lettuce, sliced tomatoes, cucumbers, and avocado, topped with a generous dollop of hummus. Of course, I drizzled the raw veggies with my Honey Mustard Salad Dressing! [Though I have made my own hummus in the past, I prefer the one from Costco (brand name: “fontaine sante”) because let’s face it, I don’t really have time to make EVERYTHING from scratch, and the listed ingredients are “normal”: chickpeas, tahini (sesame butter) canola oil, lemon juice concentrate, sea salt, vinegar, garlic juice (garlic juice, salt).]

Chatelaine suggests topping the burgers with tahini sauce and roasted plum tomatoes. Their photo of the cooked burgers shows them served on top of a grilled portobello mushroom and arugula. It looks soooo yummy, I think I’ll try this next time!

Will you give this recipe a try? Are you interested in more “meatless” meals?

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4 Responses to “Quinoa-Veggie Burgers”


  1. Thanks for this great recipe! I have one question: when you say, “one egg, scrambled” do you mean already cooked or just raw and whisked together? Thanks for the help.

    • letseathealthier Says:

      Sorry for the confusion! I mean whisked, uncooked!It’s basically the “glue” that holds everything together! I hope you enjoy them. Let me know how they turn out!


  2. Ooh, thanks! I love love love quinoa, so I’ll have to try this for sure. I’m glad I stumbled across your blog 🙂

    • letseathealthier Says:

      I’m glad you stumbled across my blog, tot! I’ll be posting lots more quinoa recipes, so stay tuned! I highly recommend “Quinoa 365 – The Everyday Superfood” by Patricia Green & Carolyn Hemming.


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