My Family and I have been doing Meatless Monday for a few years. In 2020, I want us to lean in more to vegetarian and vegan options. We’ve all read or heard on the news how important this is, not only for our health but, for our environment. I was actually at an event and heard a famous Breast Cancer doctor speak. Her advice was if you can’t make the switch to being vegan, can you be vegan for a meal? How hard could it be to have vegan cereal for breakfast or a huge vegan salad for lunch. She made it sound simple and I am embracing it.
I’ve made these Quinoa Burgers for my family before and frankly they love them. I originally made them with Sriracha sauce, in the mix. They were quite spicy. So while my husband and enjoyed them, my kids not so much. I re-did the recipe and now I share with you where to add whatever flavoring you would like to customize for your family.
This is a fairly simple recipe and it comes together fast. If you have all your ingredients ready to go, dinner can be on the table in under 30 minutes. I like to serve these as if I was serving a burger with coleslaw and fries.
By the way, save the liquid from your canned chickpeas. It is a fabulous vegan substitute for egg whites, where it calls for whipping them into tiff peaks.
I hope you enjoy this recipe. As always I want to hear from you. Send me your comments and don’t forget to follow me on Instagram at @whiskinthesouthern.
Over a medium high heat, add 1 tablespoon canola oil to a saucepan. Coat the pan and once hot, add onion, carrot and garlic. Cook for 2 or 3 minutes until you start to really smell the aromatics and the veggies start to soften.
Add broth and quinoa. Bring to a boil. Cover and reduce heat to a simmer for 15 minutes, until all liquid is absorbed. Turn out quinoa onto a baking sheet, or plate, to cool for a few minutes.
While your quinoa is cooling, add your chickpeas, panko bread crumbs, salt & pepper, egg and finally the cooled quinoa mix, to a food processor. Give it a few pulses.
This is where you want to add your flavoring if you want. The "burgers" have plenty of flavor but here you can add some hot sauce, some ranch dressing mix, or even your favorite steak rub. If you don't want to add the flavor here, or if you want more flavor, you can mix your seasoning with the 2 tsp. of canola oil to drizzle over the burger.
After you've added your flavoring, continue to pulse to a slightly chunky, but smooth texture.
Carefully remove the blade from the processor and start making your burgers.
I use a 1/2 cup ice cream scoop to make my burgers. It gives you a nice start to shape and your burgers are evenly sized.
Heat 2 tablespoons of canola oil in a skillet. Please make sure to use a non-stick skillet or get a stainless skillet searing hot and well oiled before putting your burgers in. The quinoa burgers are delicate so make sure they slide easily onto your spatula before your turn them. If they stick at all, they are not ready to be turned.
Place burgers in and cook for 2-3 minutes on both sides.
Serve immediately on buns or butter lettuce leaves with your favorite condiments