When my kids were small, I used to make our own veggie burger. I used it to make sloppy joes, spaghetti sauce, and chili. Back then, I used bulgar as one of the major ingredients. But bulgar is hard to find in the grocery stores, so I thought, “I wonder what my burger would taste like if I used quinoa instead?” Quinoa is a high-protein seed that is often used in many plant-based dishes. It’s also high in fiber. One study found that one cup gives you anywhere from 17-27 grams! I like to shoot for 40 grams of fiber a day for optimum health, so its a “grain” I reach for often.
Veggie Taco Crumbles is a breeze to make. It’s one of my “Super 7” recipes because it only takes 7 ingredients or less. If you’ve ever made your own granola, you’ll find it’s made pretty much the same way.
In the food processor, I’ll add 2 cups water, 1 cup walnuts, half a large onion that I’ve cut in quarters (you could sub with a tablespoon of onion powder too), a clove of chopped garlic (or a tablespoon of garlic powder), 1 teaspoon of salt or salt substitute, and 1/2 tablespoon of basil. Blend it up til it looks thick and creamy.
Remove from the food processor and add to a bowl with 2 cups of cooked quinoa. Mix all together. Sometimes I’ll pop it into the fridge for 10 or 15 minutes to help it thicken a little. Then I spoon it onto a baking pan that’s lined with a silicone baking mat (a sheet of parchment paper will work fine too). Bake at 250 degrees in a preheated oven overnight. I usually make Veggie Taco Crumble in the evening, so I can just pop it in the oven before I go to bed. Then when I wake up, it’s dry and crunchy and ready to pack away until I’m ready to make tacos or Sloppy Joes or something yummy like that.
Of course, you can also make this delicious burger with bulgar. I’ve also tried it with millet and it’s great that way too. You could add additional seasonings as well, such as 1-2 teaspoons of cumin for a zippier Mexican flavor. Or try a tablespoon of oregano with a little more basil when you use it in pasta. It’s a very versatile recipe that you can easily adjust to match the dishes you like to make with burger.
This week, I decided to use the burger to make veggie burgers. You’ll find it in the recipe below. It was lip-smackin’ good and my family said “do it again!” I hope you’ll give it a try at your house soon.
Quinoa Veggie Burgers
Ingredients
- 2 cups quinoa burger
- 1 cup diced tomatoes or crushed tomatoes
- 1/4 cup tomato paste
- 1/4 cup nutritional yeast flakes
- 1 cup quick oats
- 2 tbsp ground flaxseed mix with 6 tbsp hot water
- 1 tbsp onion and/or garlic powder
- 1 tsp salt or salt substitute
Instructions
- Mix quinoa burger with diced or crushed tomatoes, tomato paste, quick oats, and nutritional yeast flakes. Stir well together.
- In a mug or measuring cup, add 2 tablespoons of ground flaxseed in 6 tablespoons of hot water. Stir together for a minute or two until the mixture turns into a gel. Add this to the burger mixture.
- Stir in the seasonings. Let set for 5 minutes, if desired.
- Form into patties and fry on on a non-stick griddle or skillet. It will only take a few minutes for each side.
- Serve on a bun with your favorite burger fixings (i.e. lettuce, onion rings, tomato slices) or serve separately as an entree. These make wonderful sandwiches for lunch or a delicious main dish for dinner. If making a large batch, you can also freeze them for later.
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