Veggie Burgers are one of my absolute favorite foods to play around with. First, burgers of all sorts are delicious, and second; veggie burgers have so much room for creativity! They can be lighter, healthier and more flavorful than a traditional burger, and just as satisfying. This particular recipe is simple, light, and oh so good. The perfect addition to your Labor Day feast this weekend!
We start with Quinoa. Cook 1 cup according to package directions and once cooked, either let cool in a bowl or spread out on a baking sheet to cool faster. This burger works best if the quinoa is room temperature.
While your quinoa is cooling, take care of the rest of your prep. You will need to finely chop 1 medium yellow onion, 1/2 bunch of chives, and mince 3 cloves of garlic. I also grate my own Parmesan fresh; it will give the best flavor and melt with the best texture. You will need 1/2 of a cup, plus a couple more pinches for hungry picnic scavengers; freshly grated cheese is very tempting!
Once your chopping and grating is done, add your quinoa, onion, chives, garlic and parmesan to a large bowl and mix together. Sprinkle about 1 teaspoon salt over the mixture.
Next, beat 4 eggs in a separate bowl or pro tip – use a blender! A little more clean up in the end, way easier during prep. Add the beaten eggs to the mixture and stir to just combine. Our last ingredient is 1 cup of seasoned breadcrumbs. Add and mix to an even consistency. Mixture should be sticky, but stir-able. Form patties, this recipe should make 8 generous burger portions.
Next, either heat up a grill with a nice medium temp, or heat a skillet with 1 T olive oil to medium. Once you can see the ripples in your olive oil, the skillet is ready. If you are using the grill, brush your burgers lightly with olive oil to prevent sticking. Grill or sauté the burgers for about 4-6 minutes per side, until the burger is becoming firm and getting a nice browned crisp edge. Turn and cook another 4 minutes. Remove from heat and keep warm until serving.
These little burgers are just fantastic and such a simple flavor, they combine well with anything. I would serve on a nice soft roll like whole grain Kaiser or brioche, and play around with sauces. It pairs just as well with a spicy Dijon dressing or a simple creamy dill dip.
Whatever you choose, slap that burger on a bun, sauce it up, add your favorite burger fixings and enjoy!
- 1 cup quinoa (uncooked)
- 1 medium onion
- ½ bunch fresh chives (1/3 cup, chopped)
- 3 cloves garlic
- ½ teaspoon salt
- ½ cup grated parmesan or gruyere
- 4 eggs
- 1 cup breadcrumbs
- 1-4 T olive oil (as needed)
Recipe courtesy of epicurious.