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Meatless Monday: Quinoa Burgers

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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.

One response »

  1. Pingback: Tasty Tuesday: Burger Week at Little Red Apple Tearoom « Cynchronicity

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