Quinoa Vegetable Burgers.

My dear friend Tim once had this huge revelation about quinoa, well, maybe a revelation is not quite the correct word, a tirade rant would better suit this specific situation. I am not sure what it was exactly that I had cooked that night, but the topic of quinoa and salad came up. Quinoa was the hot new ingredient at the time, and he was announcing his dislike for the fact that every dinner party or barbecue that he had been to recently had a quinoa salad, as if there was nothing else that anyone could figure out what to do with it.

Months later, Tim brought us bushels of garbanzo beans...fresh ones...they were delicious.
It immediately occurred to me that it would be a great base to a veggie burger.
After trials and tribulations with how to make a veggie burger, incorporating quinoa as my main ingredient, I finally prevailed with something that i was proud to slap on a bun, and eat more than one of.
Quinoa Vegetable Burger
2 cups of fresh garbanzo beans
(i think you can substitute for a can of drained chickpeas)
2 cups of cooked quinoa (2/3c uncooked)
1 small zucchini, julienne
1 largish carrot minced
1 yellow onion, chopped
3 cloves garlic, minced
1 Serrano pepper, minced
4 eggs, beaten
1c breadcrumbs
salt and pepper

pulse garbanzo beans in a food processor until it forms a paste like consistency.

take the prepped zucchini and onions, and put on a towel, sprinkle with salt, and allow to drain of liquid.
you can even squeeze the paper towel, as you want the zucchini and onion to be relatively dry.

place the zucchini, onion, garlic, pepper, quinoa and carrot in the bowl with the garbanzo paste and mix.

incorporate the eggs, then the breadcrumbs and allow to sit for 10 minutes.
get your pan hot and line the bottom of the pan with olive oil.

form patties with the mixture, and cook in the hot oil.

cook until the bottoms are brown (5-10 minutes) and flip.

cook the same on the other side, then remove from your pan.

enjoy as you would a burger with the same accompaniments.

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