Quinoa Burgers

I first made this recipe about a year ago and Mark and I were blown away by it.  I'd actually saved it for awhile before making it because it looked interesting, but I wasn't sure how good it would be.  But it was SO GOOD.  Mark and I were both surprised by how much we liked these quinoa burgers!

The only way we have ever eaten them is on salad with a cooked egg (and lots of black pepper!) on top.  We haven't been having salads all winter (preferring warm vegetables because we are cold!), but I had been missing this meal and felt like it was maybe getting warmer (and then it snowed again.... oh well!).  After not having had these delicious burgers in over 6 months, I loved having this meal again.  As you can see from the picture we had  homemade baked sweet potato fries on the side, because I'm a bit obsessed with sweet potatoes and they seem to be good for you in at least a dozen ways.  I made this dressing for the salad which is one of our favorites and very fast to throw together.

You could potentially have these burgers on a bun, but I think that'd be overdoing the carbs.  Serving them on salad means you get lots of vegetables and with an egg on top you've got a bit of extra protein.  The burgers keep well in the refrigerator for leftovers.  You could serve them warm or cold- your choice!  I've never tried freezing them, but if you try that let me know!

I really hope you make these, because they are one of our favorites!  And they definitely make me think of warmer temperatures.  Happy Spring!

Quinoa Burgers

yield: 6-8 burgers (depending on how big you make them), serving about 4 

INGREDIENTS:

• 2/3 cup uncooked quinoa
• 1 1/3 cups of water (or stock)
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1 bunch scallions, sliced thin
• 1/3 cup grated Parmesan cheese
• 1 small yellow onion, minced
• 5 cloves garlic, minced
• 1/2 cup fresh breadcrumbs + more as needed (I process a piece or two of bread in my food processor, you could also use store bought bread crumbs)
• 1-2 tablespoons olive oil
• For Serving:  Cooked eggs-- 1 per person, salad with vegetables of choice, dressing (optional)

DIRECTIONS:

1)  In a small pot, combine uncooked quinoa and water.  Bring to a boil, then reduce heat to low and cover. Cook, without stirring and without lifting the cover, for 15 minutes.  Remove from heat and remove the cover and check that all water has been absorbed by stirring the quinoa around.  If it hasn't, continue cooking.   If it has, set aside.

2) Meanwhile, combine eggs, salt, red pepper flakes, scallions, Parmesan cheese, onion, garlic and breadcrumbs in a large bowl.  When quinoa is done, add in the quinoa and stir to combine.

3)  Use a 1/2 cup measuring cup to scoop out 1/2 cup of the quinoa mixture.  Pack it into the measuring cup and then turn over onto a baking sheet.  Use your hands to form into a burger shape.  If it won't hold together at all, return to the bowl and try adding more bread crumbs.  The mixture should be able to hold a burger shape (though it will definitely be fragile-- you won't be able to move them with your hands).  Repeat to form the rest of the burgers.

4)  Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Swirl to coat.  Once hot, carefully transfer half of the burgers to the pan using a spatula.  Cook burgers for about 8 minutes, carefully flipping half way through, until burgers are browned on both sides.  Lower heat if they are browning too quickly.   Repeat with remaining burgers, adding additional olive oil to the pan if necessary.

5)  Serve warm or cold over a salad topped with cooked eggs and dressing as desired.  Store leftovers in the refrigerator.

(recipe adapted from Annie's Eats)