It’s burger week here at the Red Apple Tearoom and I’m sharing some special takes on burgers with you all week!
This is a variation on a recipe I saw in Chatelaine magazine, July 2011 issue.
2 cups cooked quinoa (about 1/2 cup uncooked, cook according to package directions)
1 tsp olive oil
1 cup grated zucchini
1 cup grated carrots
1 small shallot, minced
1 garlic clove, minced
1 egg, beaten
3 T. cornstarch
salt and pepper to taste
You can also add any herbs that you like.
(Note: in the original recipe, they called for 1 cup coarsely grated mushrooms as well. I am allergic to mushrooms so I’ll be experimenting with other vegetable options. I’m also wondering if some rolled oats might be tasty and a nice “stretcher” to mix into these. A friend of mine years ago taught me the trick of coating regular burgers on both sides with rolled oats when cooking on a grill because it helps keep them together and reduces flare ups of the flames. It also adds a delicious taste to the burgers. When I made these for the first time though, I increased the amount of carrots from 3/4 to 1 cup and added in about 1/3 cup of black beans and about 1/3 cup corn that I had leftover as well as 1/3 cup grated apple. It was delicious!)
Instructions: Saute the zucchini, carrot, shallot, and garlic in a skillet with the olive oil until tender. Remove from pan and add to the quinoa. Mix in the egg, cornstarch, seasonings, and any additional ingredients you’re using. I used a large round biscuit cutter as a mould for shaping the burgers. Firmly press the mixture into it and then release into the same pan you used to saute the veggies. You may want to use a pancake flipper or something to further shape it into a patty. Cook until golden in colour and warmed all the way through – about 5 minutes per side.