VEGGIE QUINOA BURGERS
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 Dish Recipes Burger Recipes Veggie
Time 45m
Yield 8
Number Of Ingredients 19
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, Carbohydrate 31.1 g, Cholesterol 32.2 mg, Fat 10.7 g, Fiber 7.5 g, Protein 12 g, SaturatedFat 2.7 g, Sodium 336.1 mg, Sugar 4.4 g
QUINOA VEGGIE BURGERS
We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.
Provided by snowyval
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
- Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
- Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
- Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 21.8 g, Cholesterol 24.2 mg, Fat 8.7 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 2 g
MILLET BURGERS
Make and share this Millet Burgers recipe from Food.com.
Provided by Carol Bullock
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a small amount of sesame oil in a saucepan and saute the ginger for 2-3 minutes with a sprinkling of salt.
- Add the millet and saute until well-coated with oil and it gives off a nutty fragrance.
- Add boiling water, season lightly with salt and reduce heat to low.
- Cover and simmer for 35 minutes.
- Add veggies, re-cover and simmer for about 5 more minutes.
- Remove from heat and stir in corn meal.
- Allow the mixture to stand for 10-15 minutes before forming burgers.
- Shape millet mixture into thick patties.
- Heat enough sesame oil in a skillet to pan-fry the burgers.
- You will need to make the oil about 1/8-inch deep to fry evenly.
- Fry until golden, about 3 minutes each side.
- Remove from the skillet and drain on paper.
- Serve as you would any conventional burger.
Nutrition Facts : Calories 272.1, Fat 3.9, SaturatedFat 0.6, Sodium 35.3, Carbohydrate 52.2, Fiber 6.4, Sugar 2, Protein 7.2
MILLET VEGETABLE BURGER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 16
Steps:
- In a large bowl, combine millet, shallot, garlic, carrot, zucchini, parsley, thyme, and olive oil and mix well. Add egg and mix until fully incorporated; season with salt and pepper.
- Using a 1/2 cup dry measuring cup, scoop out millet mixture and lightly pack. Turn out onto work surface and flatten to make a burger. Repeat process making three more burgers.
- Heat a large skillet over medium-high heat. Add canola oil. When the oil is heated, add burger, working in batches if necessary. Cook, gently turning once, until a golden crust has formed on the bottom, 8 to 10 minutes per side. Alternatively, the burgers may be baked in a 375-degree oven on a baking sheet for 30 minutes.
- Serve on hamburger buns with lettuce and tomato and a dollop of yogurt.
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5/5 (15)Total Time 40 minsCategory Main CourseCalories 170 per serving
- Add the 1 1/2 cups of water to a saucepan, and bring it to a boil. Add the (soaked and drained) millet, reduce heat to a simmer, and cover for 15-20 minutes until tender.
- In the meantime, preheat your oven to 400F and chop your veggies! (I recommend using a food processor to get a uniform consistency)
- In a large saute pan, cook the onion in a bit of coconut oil until translucent, then add the rest of your veggies. When they're tender, remove from heat, add the freshly cooked millet, and mix well.
- Transfer the mixture to a large mixing bowl, and add all of the seasonings, followed by the millet flour. (You can make your own millet flour using a Vita-Mix.)
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