VEGGIE BURGER WITH QUINOA RECIPES

VEGGIE QUINOA BURGERS RECIPE | ALLRECIPES

Veggie Quinoa Burgers Recipe | Allrecipes image

This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.

Provided by Becky

Categories Main Dishes Burger Recipes Veggie

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 19

Ingredients

½ cup quinoa
1 cup water
2 teaspoons olive oil
4 carrots, peeled and minced
2 stalks celery, minced
½ red bell pepper, minced
1 onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 cups minced fresh mushrooms
1 (19 ounce) can kidney beans, rinsed and drained
½ bunch fresh dill, chopped
2 cups chopped fresh spinach
1 egg
½ cup dry bread crumbs
2 tablespoons sesame oil
4 slices shredded mozzarella cheese
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate.
Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.
Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
Brush the 1 tablespoon olive oil evenly both sides of each patty.
Arrange the patties into a large baking dish.
Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

Nutrition Facts : Calories 262.9 calories, CarbohydrateContent 31.1 g, CholesterolContent 32.2 mg, FatContent 10.7 g, FiberContent 7.5 g, ProteinContent 12 g, SaturatedFatContent 2.7 g, SodiumContent 336.1 mg, SugarContent 4.4 g

QUINOA VEGGIE BURGER RECIPE | EATINGWELL

Quinoa Veggie Burger Recipe | EatingWell image

Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Provided by EatingWell Test Kitchen

Categories Healthy Vegetarian Burger Recipes

Total Time 1 hours 30 minutes

Number Of Ingredients 14

Ingredients

1 cup water
½ cup red quinoa
1 tablespoon canola oil
1 cup diced onion
2 cups finely chopped cremini or white button mushrooms
1 teaspoon minced garlic
¾ teaspoon dried marjoram
¼ teaspoon dried oregano
1 large egg
? cup shredded reduced-fat Cheddar cheese
½ cup whole pecans, toasted and finely chopped (see Tip)
? cup quick-cooking rolled oats
1 tablespoon reduced-sodium soy sauce
8 small whole-wheat burger buns, toasted if desired

Steps:

Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
Preheat oven to 350 degrees F. Lightly grease a baking sheet or line with parchment paper.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.

Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 35.5 g, CholesterolContent 28.6 mg, FatContent 11.9 g, FiberContent 5.5 g, ProteinContent 10.6 g, SaturatedFatContent 2.3 g, SodiumContent 372 mg, SugarContent 5.9 g

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