Here is a tip I saw somewhere on this site: when scooping the mixture into a measuring cup, pack it down and then dump it on your baking sheet. Then while gently pressing down with one hand, use the other hand to gently push and round off the edges. Perfect burgers! Because past recipes found cheese melting out of the burger while cooking, I added the burger on top after it was cooked. Also, instead of buns, I used sweet onion Pita pockets and just added some diced onion. The husband stomped out of the kitchen when he found out dinner had "NO MEAT!", but afterwards he told me to make them again! And I will.
Quinoa Veggie Burger
From EatingWell: March/April 2013
This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. Red quinoa, which you can generally find in stores where white quinoa is sold, gives the quinoa veggie burgers the perfect color. If you can only find white quinoa, that’s fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
13 Reviews for Quinoa Veggie Burger
I use cremini mushrooms for more flavor. I added smoked gouda one time because I had it on hand. The smokey flavor went very well with the mushrooms. I liked the idea of changing out seasoning and using this as a topping on pizza as a sub for sausage. I have a friend who is vegan and she suggested using chia seeds in place of egg. I guess they gel up after they soak over night. I have to double recipe to make it worth my time. My family gobbles them up and my two girls don't like mushrooms. Go figure.... Thank you Eating Well!
I liked that this recipe was baked, not fried up in a pan. I followed the recipe exactly. My kids all commented on how good the recipe smelled as I was making it. The white button mushrooms were very flavorful without overwhelming. My only complaint is that the patties are hard to form. I used nonstick spray but they still stuck to the cookie sheet a bit. Once baked the patties did hold together more than they seemed like they were going to. I'd make them again for vegetarians.
I'm going to try this with regular (i.e., not red) quinoa, in the hope that they will be less dry and crumbly. But they're really good as is. Also, leaving the cheese out to make them parve did not significantly affect the flavor or texture.
Good flavor, I love using duxelles for beefy flavor and I think that is why this recipe was so successful. I usually don't put cheese inside burgers, but the burnt cheese also added great flavor. Loved it!