Quinoa Burger

Quinoa is kind of a funny thing. Oddly enough I missed the boat on quinoa until about 2 years ago, and then for another year and a half I didn’t know how to spell or pronounce it! Good news, I have since learned both And have learned how to prepare it! I know you are all so proud. Although more expensive than rice, in my opinion, quinoa is easier to cook. Quinoa also has great nutritional benefits. In comparison to cooked brown rice, cooked Quinoa has more fiber and protein, and less carbohydrates. It also has all essential amino acids! Huzzah! Pair this burger with some fresh homemade tzatziki sauce like I did, or deck it out with cheese, avocado, fresh tomato slices, and a delicious wheat bun to create a delightful vegetarian meal.

Ready, set, cook!

Ingredients:

  • 1 cup uncooked quinoa
  • 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
  • 1/2 cup low-fat cottage cheese
  • 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
  • 3 eggs
  • 3 tablespoons all purpose flour (Use gluten free flour if needed)
  • 2 green onions, including white parts
  • 1 /2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Olive oil for frying

Directions:

  1. Cook quinoa by bringing 2 cups water and ½ teaspoon of salt to boil. Add 1 cup uncooked quinoa and reduce the heat to low. Cover and cook for 18- 20 minute. Ultimately you want all the water to be absorbed and the seeds to be tender.
  2. Remove quinoa from heat and allow to cool for a few minutes.
  3. While quinoa cooks and cools, shred cheddar cheese and medium carrot.
  4. Combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
  5. Heat a frying pan and a couple teaspoons of olive oil over medium-low heat.*
  6. Using ¼ cup measuring cup, drop the mixture into the pan. Use the back of your measuring cup and/or a wooden spoon to flatten and shape the quinoa mixture to ½ inch thick patties.
  7. Fry each burger until golden brown. It will become evident when it is time to flip the burger because the side facing the pan will become firm and no longer sticky.

Notes and Tips!:

  • Source: Eating well, living thin-ner.
  • Yield: approximately 10 burgers
  • *To help the patty keep it’s shape, cook on medium-low heat slowly to allow the burger to set up without burning!


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