Ready for a great quinoa burger recipe? This one just may be my favorite. Not only did it get a great score in taste, it also held up very well. As in put your quinoa burger on the grill well.
Ok, I haven’t actually tried grilling these but I will next summer.
Although it is still warm enough to grill here, I’m really struggling to gear up for Thanksgiving and I’m pretty sure grilling out would really mess up my holiday mojo. (It’s bad enough that my boys are in the pool as I type this.)
Are you seeing a theme here? First I’m posting summer recipes from Nava Atlas’s Vegan Holiday Kitchen and now I’m giving you a quinoa burger recipe and talking about grill outs.
It’s hard to be season appropriate when you live in a warm climate I tell you.
Anyhow, these little beauties did take time to prepare but it was worth it because they were delicious and they made a lot! With 12 patties per recipe, its the perfect way to start stocking up your freezer with healthy dishes for those nights when you just can’t cook.
I recommend starting with your black beans, quinoa and butternut squash already cooked to make preparation less overwhelming. (By the way, sweet potatoes would work just as well as butternut squash so use whichever you have on hand.) Also, these stock your freezer quinoa burgers do require a bit of advanced preparation because they need to be refrigerated for at least two hours prior to cooking.
- 1 cup onion, diced
- 4 teaspoons minced garlic
- 2 cups finely diced cooked butternut squash
- 2/3 cups shredded carrots
- 1/2 cup celery, finely diced
- 2 1/2 teaspoons sea salt
- 2 teaspoons diced jalapeno
- 2 1/2 teaspoons cumin, ground
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2/3 cup frozen organic corn, thawed
- 1/2 cup red, yellow or orange peppers, chopped
- 1/2 cup quinoa flour (or whole wheat flour)
- 4 cups cooked quinoa
- 2 cups black beans, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 3 tablespoons powdered egg replacer (equivalent of 6 eggs)
- Spray a sauté pan with cooking spray or add a tablespoon of neutral oil. Heat to medium and add onion. Cook for 8 minutes and add garlic, cook for 30 seconds or until fragrant. Add butternut squash, carrots and celery. Sprinkle with a teaspoon of salt and cook for 10 minutes. Add jalapeno, remaining 1 1/2 teaspoons salt, cumin, black pepper and paprika. Cook for one minute. Add corn and bell pepper and cook for two more minutes.
- Transfer mixture to a bowl and stir in flour. Add quinoa, black beans and parsley. Mix thoroughly, using your hands as necessary.
- Place 1/2 of mixture in your food processor and pulse until slightly mushy. Return to the bowl with remaining mixture. Sprinkle egg replacer over mixture and use your hands to work in, adding water by the tablespoon as necessary.
- Form into 12 patties and place on a baking sheet lined with parchment paper. Chill for at least two hours or overnight. You may also freeze the patties at this point and thaw before proceeding.
- Heat oil or cooking spray over medium heat. Cook the patties until they are browned, about 5 minutes per side.
For best results these patties should chill for two hours or overnight. Plan accordingly.
Adapted from Vegan Family Meals: Real Food for Everyone
Still have room for desert? Check out my quinoa donuts!