Thursday, May 23, 2013
Quinoa Veggie Burgers
ingredients:
For Pickled Onions:
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 cup warm water
1/2 tsp. sugar
Kosher salt
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup red wine vinegar or apple cider vinegar
1/2 cup warm water
1/2 tsp. sugar
Kosher salt
For Burgers:
2/3 cup quinoa
2 large eggs, lightly beaten
1 cup coarsely grated carrot
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup breadcrumbs (freshly made from bread if you can)
1/4 cup extra-virgin olive oil
2/3 cup quinoa
2 large eggs, lightly beaten
1 cup coarsely grated carrot
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped chives
3 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup breadcrumbs (freshly made from bread if you can)
1/4 cup extra-virgin olive oil
For Topping:
1/2 cup soft goat cheese
1 tomato, sliced
handful fresh arugula
6 large or 12 slider-sized burger buns, split and lightly toasted
1/2 cup soft goat cheese
1 tomato, sliced
handful fresh arugula
6 large or 12 slider-sized burger buns, split and lightly toasted
directions:
For pickled onions, place onion slices in a medium bowl. Pour vinegar and warm water over onion. Stir in sugar and season with a pinch of salt; let stand for about 30 minutes or until slightly pickled. Drain and set aside. (Onions can be pickled up to 2 days ahead and stored, covered in the refrigerator.)
Meanwhile, in a medium saucepan, cook the quinoa in boiling water until just tender, about 10 minutes (or according to your package instructions). Drain and spread on a baking sheet to cool.
In a bowl, combine eggs, carrot, cheese, chives, garlic, salt, and pepper. Mix in the cooled quinoa and bread crumbs. Let stand for 10 minutes.
Form quinoa into 1/2-inch-thick patties; you should get about 12 slider-sized patties or 6 larger ones. Place on a lightly oiled platter.
In a large nonstick skillet, heat 1 tablespoon of the oil. Add half of the patties and cook until golden brown, about 3 to 5 minutes. Flip and cook for 3 to 5 minutes more or until crisp, adding more oil as needed. Repeat with the remaining patties and oil.
To assemble, spread 1 to 2 tablespoons of goat cheese onto the bottom of each burger bun, then top with burger patty, tomato slices, arugula, and pickled onions.
# posted by Chelsea @ 1:03 PM 
