Crispy-Moist Quinoa Veggie Burgers

30 burgers
55 min

Sometimes I crave veggie and Quinoa burgers.

Yeah, I’m weird, but everyone is entitled for a few odd quirks. After trying out a few recipes that haven’t satisfied my desire (because they were too dry or too blend), I went on a quest to make my own recipe, and now I’m sharing it with y’all. Enjoy

Ingredients - from the farmers' market

I Peel the vegetables and slice to (roughly) 2” by 2” and place it in the steamer basket. If you don’t have one you could use a microwave or any other method that doesn’t include soaking the veggies in water.

Whilst it steam, I cook the quinoa. When the quinoa is ready I pour it to a strainer and let it sit for a while. Chillin'.

I mix the veggies (after I mash them to bite-size chunks) and quinoa, and add the eggs. I mix it quickly so the eggs would not get cooked!

Then, I refrigerate the mixture for at least 15 minutes and up to twenty-four hours. Burgers would taste better with longer refrigeration period.

Using a spoon create burgers and put them on the pan. Each burger should be about one spoon. I brush the burgers lightly with olive oil to create a nice crispy crust.

Serve with a smile

Crispy-Moist Quinoa Veggie Burgers

Recipe details

  • 30  burgers
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients


  • One cup of red Quinoa
  • One big potato
  • 2 medium carrots
  • 3 small Zucchinis
  • 300 gr squash
  • One medium onion
  • 2 cloves of garlic
  • 2 large eggs
  • ¼ cup of vegetable oil

Instructions


Peel the vegetables and slice to (roughly) 2” by 2” slices.
Steam the sliced vegetables. I use steamer basket, if you don’t have one you could use a microwave or any other method that doesn’t include soaking the veggies in water.
While the veggies are getting steamed it’s time to cook the quinoa. I cook it like pasta. Meaning, I throw the Quinoa into a pot with boiling water. I let it simmer for about 10 minutes till it’s ready (The quinoa grains have a white line around their outer edge).
When the quinoa is ready pour it to a strainer and let it sit for a while.
Grate the onion and mash the garlic cloves.
The veggies are ready (they are soft enough to be picked with a fork) put them in a deep bowl and mash them. It doesn’t have to be smooth mash. You could leave some bite-size chunks.
Let it chill for a few minutes and then add the eggs. Stir quickly so the eggs won’t get cooked.
Add the quinoa.
Add the grated onion and the mashed garlic.
Season with salt and pepper.
Stir well.
Refrigerate the mixture for at least 15 minutes and up to twenty-four hours. Burgers would taste better with longer refrigeration period.
Heat the oven to 200 degrees Celsius.
Put a baking sheet on a pan and brush it with vegetable oil.
Using a spoon create burgers and put them on the pan. Each burger should be about one spoon.
Brush the burgers lightly with olive oil. Don’t skip this step! It keeps the burgers moist and crispy at the same time.
Bake for 30 minutes. If your oven has a grill function use it for the last 5 minutes.
You can do the whole burger spiel with the bun etc, but I like to eat my veggie burgers with homemade Tahini. Yummy.

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