I was browsing foodgawker for quinoa recipes today and I found this recipe. It looked so yummy that I had to try it! In my typical style, I modified the recipe a little. Here is my recipe:
1 cup dry quinoa
3/4 cup Monterey Jack cheese, grated
1/2 cup plain Greek yogurt
3 tablespoons flour
A large handful of baby carrots, chopped
1/2 yellow onion, chopped
3 cloves garlic, grated
1/2 teaspoon agave nectar
1/2 teaspoon black pepper
2 teaspoons cumin
1/2 tablespoon Trader Joe’s South African Smoke seasoning blend
1 teaspoon black pepper
1 tablespoon worchestire sauce
1 pinch zatar (Middle-eastern seasoning blend)
Cook quinoa using 2 cups water and a pinch of salt. Let the water boil, then turn down the heat and let simmer covered until all water is absorbed.
Meanwhile, put all other ingredients in a big bowl.
Use an immersion blender to mix. Blend until it the mixture is still a little chunky.
Add the quinoa, then mix again. In a fry pan, heat canola oil and then use a 1/4 cup measure to plop each burger in the pan.
And here is where disaster struck! The burgers would NOT stay together when I tried to flip them. The result looked something like this:
(note: this is not from all three of the burgers. I ate most of it before I remembered to take a picture.)
But it was delicious. So here is recipe #1:
To make an Asian-style fried rice, add a little bit of soy sauce to the bowl and cook about half the mixture at a time on HIGH heat, moving quickly. Quinoa burns pretty easily, so it is essential to keep it moving.
The fried “rice” was delicious, but I still wasn’t ready to give up on the burger idea. I’d planned to make enough to bring lunch for the week. So here is recipe #2:
set the toaster oven to 425°, plop some burgers on a sheet of tin foil (greased), and let ’em bake for 20 – 25 minutes.
(great lighting, I know.)
It worked wonderfully. Ta-dah!
I plan to serve them on a bun or bagel with homemade hummus, lettuce, tomato, onion, and chipotle mayo.