(Mis)adventures with quinoa burgers

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:

Ingredients:

1 cup dry quinoa

3/4 cup Monterey Jack cheese, grated

1/2 cup plain Greek yogurt

3 tablespoons flour

3 eggs

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)

Procedure: 

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.

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