Quinoa Veggie Burger with Roasted Red Pepper Relish

quinoa veggie burger
Summertime meatless burgers with a high-protein quinoa base!  In the picture, it’s shown with caramelized red onion jam but tastes just as good with roasted red pepper relish!

Quinoa Veggie Burger with Roasted Red Pepper Relish
Makes 6 burgers

FOR THE BURGERS
⅓ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1/2 medium yellow onion, finely chopped
1 1/2 cups cooked quinoa (1/2 cup uncooked)
½ cup breadcrumbs
1 tablespoon oregano leaves, finely chopped
1 egg
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
1 teaspoon kosher salt and freshly ground black pepper, to taste

FOR THE RELISH
¼ cup finely chopped parsley
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
½ small yellow onion, minced

6 hamburger buns, split and toasted

1. Heat 1 tablespoon oil in a 12″ skillet over medium high heat. Add garlic, carrot, and onion, season with salt and pepper, to taste, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add quinoa, breadcrumbs, oregano, egg, mashed beans, salt and pepper and mix well to combine.

2. Divide mixture into six 5 1/2-oz. patties, about 4″ wide x 1″ thick; place on a plate and refrigerate for 20 minutes or until ready to use.

3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

4. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.

veggie burger

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