Recipe by Chicagoland Chef du Jour
My first taste of quinoa was when we dined in the Stable Cafe at the Biltmore. It was so tasty I asked the waitress what it was and she gave me the recipe. I would recommend using this Quinoa-Toasted before boiling your quinoa. Prep time does not include toasting your quinoa prior to assembly. These can be served on hearty buns or alone. I made 7 generous sized burgers. I cooked & froze the extra burgers for another meal. They are a bit labor intensive. I made ahead, chilled in layers of foil.
- 1 zucchini, peeled sliced thickly lengthwise
- 1 squash, peeled if necessary, sliced, I did not use
- 1 red bell pepper, remove seeds & slice lengthwise into 6 strips, can substitute bottled roasted peppers
- 1 red onion, peeled and sliced
- 1 large portobello mushroom cap, substitute several small
- 1 tablespoon olive oil for brushing vegetables, more for cooking the burgers
- 1 cup quinoa, raw
- 4 large eggs, slightly beaten
- 1 bunch parsley, stems removed, chopped, approx. 1 Cup loosely packed
- 5 -10 garlic cloves, minced, more or 5 -10 less depending on size cloves, I used 5
- 1 cup breadcrumbs, plain
- 1 cup oats, several quick pulses in a food processor
- 1 tablespoon lemon juice
- salt, to taste, I used 1 1/2 teaspoons
- pepper, to taste, I used generous dusting
Directions See How It's Made
- Peel and slice vegetables. Brush lightly with olive oil for grilling. Grill until tender and caramelized. Cool down and rough to medium chop.
- Recipe #16399 is suggested before boiling your quinoa.
- In the mean time, bring 2 cups of water to a boil. Cook quinoa for 7 minutes. Drain all excess water and cool. NOTE: you are not to fully cook the quinoa. 7 minutes is the suggested time and what I used. It give the burgers a great texture.
- Combine all ingredients. If mix is too wet, add more oats.
- Form patties. I used a patty press. Cook in a lightly oiled nonstick pan.
- Serve with your favorite condiments on a toasted bun.