I didn’t want a veggie burger. I didn’t want a soy burger.
Today I wanted a quinoa burger.
Yes, a quinoa burger—pronounced ”keen-wa” burger. If you’re wondering what in the world this could possibly be, you are not alone. When I first came across the little circles of grain-like seed, I wondered the very same thing.
(As Memere would say, “kaneech-ie-what?”)
If you’ve ever cooked with quinoa (and enjoyed it!) you will love this simple burger. If you’ve never cooked with quinoa, then you’re in for a real treat.
Quinoa is high in protein, completely gluten free, and filled with vitamins and minerals. It’s also quick and delicious. Where brown rice will take a good 40 minutes or so to cook, quinoa is ready in under 15. This is important for people like me who want dinner on the table within half hour of arriving home.
I doubled up on the quinoa burgers last night, as I had leftovers sitting on the brain. Because as delicious as a stuffed whole wheat pita can be, I’m such a sucker for leftovers.
A big green salad mixed with broccoli, red peppers, cucumbers and more. Topped with a diced burger and drizzled with olive oil. A simply delicious meal.
Quinoa Burgers—as seen on Martha Stewart (serves 4)
With the habit of adding in garlic and cayenne to most of my meals, it felt a little strange to not add it in with these burgers. But I’m very glad that I refrained. The simple addition of cumin is lovely, and it really goes well with the subtle flavors found in the rest of the ingredients. You’ll be pleasantly surprised.
As an aside, these could easily be transformed into a vegan entree by replacing the egg with a flax to water combination, which would help to hold the mix together.
If you really want a quick meal, make this mix the night before and keep it in the fridge until you’re ready to cook!
- 1/2 cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 1/4 a red onion, diced
- 15 ounces great northern beans, drained and rinsed
- 1/4 cup plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon ground cumin
- Coarse salt
- Ground pepper
- 4 six-inch whole wheat pitas
- sandwich filling ideas: avocado, tomato, cucumber, lettuce, radishes, sprouts, etc.
- In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the onions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
- Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Question: What is your favorite *must have* food item at Thanskgiving? Stuffing! And homemade, chunky cranberry sauce.