Quinoa Veggie Burgers

I like to stock my freezer with different kinds of veggie burgers. Of course, you can buy these pre-made in the grocery store, but homemade things are just more fun! Not to mention better for you, tastier, and cheaper. But enough of that…you know all this already. This veggie burger (I know, we’ve shared many with you since the summer. One more can’t hurt, though) uses quinoa as the protein and has a much softer (read: mushier) texture than the rest. It’s great on a salad with some roasted or fresh veggies or a homemade hamburger bun with chummus.

Since all the ingredients are already cooked in this burger, you really only need to pan fry them to crisp them up and hold them together. I baked some of them to hold them together and really enjoyed both kinds. Baking was easier, though, so I recommend that method. Just stick them all in one pan instead of standing over the stove for a while. It’s also really easy to double this recipe for even more freezer awesomeness.

Quinoa Veggie Burgers, adapted from Chef at Home:

Ingredients:

  • 8 ounces mushrooms, stems removed and cut into 1/2 inch pieces
  • 1 small zucchini, grated
  • 1/4 cup extra virgin olive oil, divided
  • 1 leek
  • 1/4 teaspoon red pepper flakes
  • 1 cup quinoa, cooked according to package directions
  • 2 teaspoons salt
  • Fresh cracked black pepper
  • 1 large egg, beaten
  • 1 1/2 cups bread crumbs (I used seasoned)

Directions:

1. Chop the mushrooms in a food processor until finely chopped. Set aside in a large bowl.

2. Shred the zucchini (I used my box grater) and place between towels or cheesecloth. Squeeze out the excess moisture. Add to the mushrooms.

3. In a large pan, heat 2 tablespoons of the oil over medium heat. Add the leek and red pepper flakes and cook until the leek is softened, about 5 minutes.

4. Add the mushroom and zucchini mixture and cook another 5 minutes, until tende.

5. Remove the pan from the heat and add the quinoa, salt, and pepper. Let cool completely.

6. Stir in the egg and bread crumbs. Cover and refrigerate for about an hour, until the mixture is firm.

7. Heat the remaining olive oil in a large skillet over medium heat.

8. Shape the mixture into patties (I used a 1/2 cup measure) and cook in the oil until golden brown, about 3 minutes per side. Alternatively, bake at 350 degrees for 5 minutes on each side.

 

  • Dale

    if i want to freeze them do you cook them first and then freeze?

    • jessica

      these are mushy so I like to cook and freeze them.

  • Dale

    and how do you freeze them in what?

    • jessica

      i always freeze on a tray of wax paper and when they’re hard I put them in a zip top bag.

    • Bar

      I cook them and let them cool. Then I stack them in a small round Pyrex container, wax paper in between them. Works great for all my veggie burger recipes.

  • Bar

    I used red quinoa and like the recipe even better. It is one of my stock recipes. Even my omnivore friends love it.