Quinoa Veggie Burger Food

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BOBBY FLAY'S VEGGIE BURGER



Bobby Flay's Veggie Burger image

Full disclosure: I have never met a veggie burger that I like...never! Until now, that is. A few months ago, I had to create a veggie burger, on the fly, for a veggie burger battle on Beat Bobby Flay. Don't ask me what made me grab mushrooms, quinoa and chickpeas off the pantry shelves, but I am glad that I did. It is a perfect combination of flavors and textures. This burger is delicious. It's not a hamburger and never will be, but for those who no longer eat meat, I think it is a great alternative.

Provided by Bobby Flay

Categories     main-dish

Time 4h35m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons canola oil, plus more for frying
1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Bobby's BBQ Sauce or your favorite barbecue sauce
1 cup semi-loosely packed Quinoa, recipe follows
1/2 cup semi-loosely packed Chickpea Puree, recipe follows
3 tablespoons chopped fresh cilantro
2 large eggs (for egg wash), seasoned with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
1 cup quinoa flour, seasoned with 1 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper
4 thin slices smoked Gouda
4 soft sesame seed buns, lightly toasted
Green Onion-Mustard Slaw, recipe follows
1/2 teaspoon kosher salt
1/2 cup red quinoa
One 15.5-ounce can chickpeas
1/2 cup red wine vinegar
4 tablespoons honey
4 tablespoons Dijon mustard
4 tablespoons whole grain mustard
1 tablespoon granulated sugar
1/4 head red cabbage, thinly sliced
1/4 head white cabbage, thinly sliced
3 green onions (green and pale green parts), thinly sliced
1/2 medium red onion, coarsely grated
Kosher salt and freshly ground black pepper

Steps:

  • 1. Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching. Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper. Add the barbecue sauce and a splash of water and cook until the mushrooms are glazed, about 2 minutes. Transfer to a baking sheet and let cool to room temperature.
  • 2. Combine the mushrooms, Quinoa and Chickpea Puree in a bowl. Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed. (Remember that the quinoa was seasoned with salt, the mushrooms were seasoned with salt and pepper and the egg wash and quinoa flour will be seasoned). Cover the mixture and refrigerate until chilled, at least 2 hours.
  • 3. Heat 2 inches of oil in a medium high-sided saute pan over high heat until it registers 350 degrees F on a deep-fry thermometer.
  • 4. Form the burgers (using a ring mold) into 4 burgers (I got 4 burgers that were each about 4 1/8 ounces).
  • 5. Whisk together the eggs in a shallow bowl and season with salt and pepper. Put the quinoa flour in a shallow bowl and season with salt and pepper.
  • 6. Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off. Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
  • 7. Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process. Remove to a plate lined with paper towels.
  • 8. Heat the remaining 1 tablespoon oil in a large nonstick pan over high heat until it shimmers. Add the patties and top each with a slice of cheese. Remove from the heat and slowly add 1/4 cup of water to the pan (careful not to hit the burger). Cover, return to the heat and count to 10. Remove the lid, the cheese will be melted.
  • 9. Place the burgers on the bottoms of the buns, top with a large dollop of Green Onion-Mustard Slaw and drizzle with some of the reserved mustard dressing.
  • Combine the salt with 1 cup of water in a medium saucepan and bring to a boil over high heat. Stir in the quinoa, bring to another boil, reduce the heat to medium-low, cover and cook until tender and the water is absorbed, about 25 minutes. Remove from the heat, let sit for 10 minutes and fluff with a fork. Spread evenly onto a baking sheet and let cool completely. The quinoa can be made a day ahead and stored in a container with a tight lid.
  • 1. Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes.
  • 2. Transfer the chickpeas to a food processor and process until coarsely chopped. Transfer to a bowl.
  • 1. Whisk together the vinegar, honey, mustards and sugar in a medium bowl until smooth.
  • 2. Combine both cabbages and both onions in a large bowl. Add 1/2 cup of the dressing and toss to combine. Season the slaw with salt and pepper and let sit at room temperature for at least 30 minutes to allow the flavors to meld and the cabbage to wilt. The slaw can be made 4 hours in advance and stored covered in the refrigerator. Reserve the remaining dressing for the burger.

QUINOA VEGGIE BURGERS



Quinoa Veggie Burgers image

We love all kinds of veggie burgers, but this is one of our favorites. Bulgur can be substituted for the quinoa if desired.

Provided by snowyval

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 8

Number Of Ingredients 17

¾ cup water
½ cup quinoa
1 carrot
1 (15 ounce) can garbanzo beans, drained and rinsed
6 small green onions, chopped
¼ cup whole wheat bread crumbs
1 egg, slightly beaten
1 clove garlic, minced
1 teaspoon ground cumin, or to taste
¼ cup peas
¼ cup corn kernels
2 tablespoons olive oil
½ cup plain yogurt
3 tablespoons tahini
1 lemon, juiced
1 tablespoon chopped fresh cilantro, or to taste
1 teaspoon hot Madras curry powder

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  • Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
  • Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
  • Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
  • Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 21.8 g, Cholesterol 24.2 mg, Fat 8.7 g, Fiber 3.8 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 164.5 mg, Sugar 2 g

QUINOA VEGGIE BURGER



Quinoa Veggie Burger image

Found this recipe on pinterest but wanted the nutritional info, so I'm submitting it on here! Hoping to try this out soon! (I also had to guesstimate on the prep/cook time since I haven't made this yet.)

Provided by Browneyes82

Categories     Grains

Time 35m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1/2 cup quinoa
1 carrot, diced
4 scallions, sliced
2 garlic cloves
1 (15 ounce) can black beans, drained and rinsed
1/4 cup Italian seasoned breadcrumbs
1 large egg, slightly beaten
1 tablespoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Steps:

  • In a small pot, bring 3/4 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
  • In a food processor, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, egg, cumin, salt, and pepper; pulse until combined but still slightly chunky.
  • Form mixture into four patties. In a large nonstick skillet, heat oil over medium; cook burgers until browned, about 8 minutes per side.

Nutrition Facts : Calories 305.5, Fat 10.5, SaturatedFat 1.7, Cholesterol 46.6, Sodium 603.4, Carbohydrate 41, Fiber 9.6, Sugar 1.6, Protein 13.2

VEGGIE BURGERS



Veggie Burgers image

These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 15

2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Yogurt-Garlic Sauce for Veggie Burgers
1 cup radish sprouts, or other fresh sprouts
1/2 English cucumber, peeled and cut diagonally into 1/4-inch-thick slices

Steps:

  • Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
  • Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
  • Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.

VEGGIE QUINOA BURGERS



Veggie Quinoa Burgers image

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.

Provided by Becky

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 8

Number Of Ingredients 19

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

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • 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.
  • 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.
  • Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.
  • Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.
  • Brush the 1 tablespoon olive oil evenly both sides of each patty.
  • Arrange the patties into a large baking dish.
  • Grill on preheated grill until hot in the center, 7 to 8 minutes per side.

Nutrition Facts : Calories 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, Sodium 336.1 mg, Sugar 4.4 g

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10 BEST QUINOA MUSHROOM VEGGIE BURGERS RECIPES | YUMMLY
Quinoa Mushroom Veggie Burgers Recipes 1,319,782 Recipes. Last updated Jan 19, 2022. This search takes into account your taste preferences. 1,319,782 suggested recipes. Beet Burgers KitchenAid. fresh ground black pepper, eggs, small onion, ground oats, beets and 7 more. Black Bean Vegan Burgers Family Focus Blog. garlic powder, veggie, cous cous, …
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QUINOA VEGGIE BURGER - FMITK: FROM MY IMPOSSIBLY TINY KITCHEN
Quinoa Veggie Burger. makes 10-12 patties. Ingredients. 1 lb crimini mushrooms 1/4 cup olive oil, plus more for sautéing 2 medium zucchini, shredded fine and squeezed dry 1 medium carrot, shredded fine 1 cup corn (thawed if using frozen) 1 cup of garbanzo beans, drained and rinsed 1 chipotle chili in sauce 1 cup cooked quinoa 1 cup cooked brown rice 1 …
From fmitk.com


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