Last summer I took it upon myself to find a recipe for a healthy, homemade veggie burger. During my quest, I came across a recipe using quinoa in Food Everyday. Quinoa is a great grain to use in a veggie burger because of its high protein content and delicate flavor. Being naturally averse to following a recipe word for word, I came up with my own version. This recipe holds up well in the frying pan, or baked in the oven. I think it would do fine on the bbq with the help of a veggie basket. With only two of us at my house, I often make up this entire recipe and cook them. I freeze what we don’t eat and use them as I would any frozen premade patty when I’m looking for a quick meal. Enjoy!
- 1/2 cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 4 scallions, thinly sliced
- 15 ounces great northern beans, drained and rinsed
- 1/4 cup plain dried breadcrumbs
- 2 egg whites, lightly beaten*
- 1 tablespoon garlic powder
- Coarse salt
- Ground pepper
In a small saucepan bring 3/4 cup of water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, the scallions, beans, breadcrumbs, egg whites, garlic, salt, and pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick patties. If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
*Egg whites could easily be substituted with Flaxseed Meal. Simply whisk 1 Tbsp Flaxseed Meal with 3 Tbsp water and let sit for 1 minute- add as you would an egg.
(Note: I am completely phobic of frying things, so I bake these at 400°F for 15-20 minutes a side. Since there are only two of us, I wrap the two remaining uncooked patties in wax paper and freeze them. I also like to mix 2-3 Tbsp of Flaxseed Meal for added nutrition.)