QUINOA BURGER RECIPE - (4.4/5)
Provided by Pattywak
Number Of Ingredients 15
Steps:
- Prepare the quinoa. In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes. In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning. Makes them easier to flip, too.) Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers. Per burger: Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; (Fiber 2 g); Sugar 0 g; Sodium 200 mg
TURKEY QUINOA BAKED BURGERS
The most moist, spicy, and flavorful turkey burger you will ever have. The quinoa gives the ground turkey the texture of a beef burger! Serve on a bun and use whatever favorite burger topping you like!
Provided by Mirella
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
- Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
- Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
- Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 19.3 g, Cholesterol 130.3 mg, Fat 12.2 g, Fiber 1.2 g, Protein 25.9 g, SaturatedFat 2.9 g, Sodium 732.3 mg, Sugar 8.4 g
QUINOA BLACK BEAN BURGERS
These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!
Provided by DownHomeCitySisters.com
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 5
Number Of Ingredients 12
Steps:
- Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
- Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
- Form the black bean mixture into 5 patties.
- Heat the olive oil in a large skillet.
- Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 28.9 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 7.2 g, Protein 9.3 g, SaturatedFat 1.7 g, Sodium 679.5 mg, Sugar 1.1 g
QUINOA BURGER
These vegetarian burger patties use quinoa, so they're packed with protein. Feel free to experiment with various colors of quinoa -- I've tried red and black and they both work well.
Provided by Food Network
Time 2h
Yield 5 servings
Number Of Ingredients 18
Steps:
- For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside.
- For the burger: Preheat the oven to 400 degrees F.
- Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
- Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
- Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay-they help give the burger texture and more personality). Place in a large bowl.
- Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
- Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
- Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.
STELLAR QUINOA BURGER
With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.
Provided by Cafe Pasqual's, Santa Fe, NM
Yield Serves 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30-45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
- Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
- Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
- Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
- Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
- Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
- Patties can be made 3 days ahead. Cover and chill.
QUINOA BURGERS
A filling alternative to traditional beef burgers, our Quinoa Burgers include red onion, red and green bell peppers, grated carrots and shredded zucchini. Ready in 1 hour, substitute water for chicken broth for a vegetarian option.
Provided by Arlene Cummings
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
- In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
- In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.
Nutrition Facts : ServingSize 1 Serving
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- In a large bowl, add the rinsed black beans and mash the bean fully with a fork or potato masher. Add the cooked quinoa to the black beans, then add the tomato paste, all the seasoning and the breadcrumbs. Form four patties.
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