Veggie Quinoa Burgers recipe

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Ingredients

½ cup quinoa
1 cup water
2 teaspoons olive oil
4 carrots, peeled and minced
2 stalks celery, minced
½ red bell pepper, minced
1 onion, minced
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
2 cups minced fresh mushrooms
1 (19 ounce) can kidney beans, rinsed and drained
½ bunch fresh dill, chopped
2 cups chopped fresh spinach
1 egg
½ cup dry bread crumbs
2 tablespoons sesame oil
4 slices shredded mozzarella cheese
salt and ground black pepper to taste
1 tablespoon olive oil

Nutrition Info

262.9 calories
carbohydrate: 31.1 g
cholesterol: 32.2 mg
fat: 10.7 g
fiber: 7.5 g
protein: 12 g
saturatedFat: 2.7 g
servingSize: -
sodium: 336.1 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes, Remove from heat and set aside to cool.

  3. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes, set aside to cool.

  4. Mash kidney beans with a fork in a large bowl, add quinoa and the carrot mixture to the means and mix.

  5. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture, shape into 8 patties.

  6. Brush the 1 tablespoon olive oil evenly both sides of each patty.

  7. Arrange the patties into a large baking dish.

  8. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

Recipe Yield

8 servings

Recipe Note

This veggie burger is packed with veggie and quinoa goodness including lots of meatless protein. A great alternative to a beef burger and just as hearty and filling. It can be cooked on the grill or baked in the oven. The egg and cheese may be left out to make this recipe vegan.

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