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 (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.