Quinoa Burgers

QUINOA BURGERS
Also from Lisa Osborne

From http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/

So yummy!  If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

 

I like it with Tzatziki on top (recipe follows), or  a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab.

 

Don’t be afraid of Quinoa.  It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes.   I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

 

UPDATE!!   I recently found myself without carrots so used shredded zucchini instead.  WONDERFUL!  And my husband says I have to make them like this from now on.  The measurements are in the recipe, also, if you’re interested.)

2 rounded cups cooked quinoa (see note below for cooking instructions)

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon  sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

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To cook quinoa for the above recipe:

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

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In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

 

 Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.) Makes approx. 10 burgers.

Tzatziki:
3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated – squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper to taste