Vegetable (Quinoa) Burgers

READY IN: 1hr
SERVES: 7-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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