Kicking the Frozen Veggie Burger Habit
This is the burger that got me to kick
the frozen veggie burger habit. If you're a fan of the onion/
mustard combo, this is the recipe for you. The shallot gives it a
VERY bold flavor and the texture, after a quick saute combined with a
bake is pretty sweet. This recipe was adapted and veganized from
"Veggie Burgers Every Which Way" by Lukas Volger. The recipe originally
called for egg but I've used a mashed potato to help with binding.
Quinoa Burgers
Ingredients
2 cups cooked quinoa
1/4 cup steamed spinach
1 medium sized shallot, minced
2 cloves garlic, minced
½ small potato, boiled and mashed
3 T all-purpose flour
1 t baking soda
1 t salt
¼ t ground black pepper
1 T olive oil for sauteing
Directions:
Follow your directions for cooking
quinoa, though it seems boiling 1 part quinoa with 2 parts water for
about 12 minutes generally does the trick,
1. Cook your quinoa. Skin and boil (20
minutes) half of a potato. Steam a good enough bit (1 cup of fresh)
of spinach so you'll have roughly ¼ cup packed once steamed. Drain
the potato and mash when cooled a little. Finely chop the steamed
spinach.
2. Pre-heat oven to 350 F. Mince
shallot and garlic. Combine with quinoa. Add flour, salt, pepper,
spinach, and baking powder. Using a fork combine as well as you can.
Add mashed potato, and using fork, continue to mash and combine.
This will take a few minutes. When properly combined, the mixture
should be quite dense and moist.
3. Form burger patties. This recipe
yields about five 3” by 1 ½” burgers.
4. Saute each side of patty for 3 or
so minutes on medium heat, or until slightly browned.. Transfer to
baking sheet and bake in oven for 12-15 minutes.
5. Remove from oven. Place on bun
(toasted pretzel bun is perfect)! Add condiments – mustard, with a
little ketchup works best here.
