Quinoa Burgers Recipes

Steps:

• In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
• In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
• In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
• Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
• Form the black bean mixture into 5 patties.
• Heat the olive oil in a large skillet.
• Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
• Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
• Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
• Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
• Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
• Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
• Enjoy!

Steps:

• For the sour cream avocado sauce: Put the sour cream, salt, avocado flesh and lime juice in a food processor and puree. Set aside.
• For the burger: Preheat the oven to 400 degrees F.
• Prepare the quinoa following the package directions. Turn off the heat and allow to cool by removing the lid.
• Toss the carrots, beets, squash, quartered onion, 2 tablespoons oil and 1 teaspoon of salt on a baking sheet. Spread evenly in one layer and roast for 1 hour. Set aside to cool for 20 minutes.
• Placed the roasted veggies in a food processor with the thyme, garlic and a large pinch of salt. Process until chunky but not a mush (smalls chunks of veggies are okay-they help give the burger texture and more personality). Place in a large bowl.
• Fold the quinoa and breadcrumbs into the chunky veggie mix until well incorporated. Taste and season if necessary. Form 5 patties from the mixture, oiling your hands to keep the mixture from sticking.
• Heat the remaining tablespoon oil in a nonstick skillet on medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side.
• Toast the buns. Spread the buns with the sour cream avocado sauce. To the bottom buns add the patties, tomato slices, sliced onion, pickles and alfalfa sprouts. Add the top buns to close the burgers.

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.