Generally, if I am going to have a burger, I go for the grass fed beef variety. I loved being a vegan and a vegetarian, but back in those days I just didn’t bother with veggie burgers, because quite frankly, I think they are pretty unappetizing. My mom isn’t really into meat these days though and while I was visiting she came up with this amazing veggie burger recipe. It has no meat in it so its a little lighter on the land and all the grains are sprouted. Not cheap, but very healthy and delicious!
Vegetarian Quinoa Burger Recipe!
- 1 cup cooked tricolor truroots sprouted quinoa
- 1 small onion
- Handful chopped organic white mushrooms
- 1 large clove minced garlic
- 1 1/2 tsp dried oregano
- 1 large cage free organic egg
- 1/2 cup hard raw sheep cheese
- 1/2 cup whole pecans, toasted and finely chopped
- 1/3 buckwheat flour
- 1 tablespoon Coconut Aminos
- Preheat oven to 350°F.
- Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft. Add garlic. Add mushrooms, oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
- Beat egg in a medium bowl. Add the quinoa, veggie mixture, cheese, pecans, flour and coconut aminos; stir to combine. Wet hand and scoop small handfuls of the batter and form into patties. Place on baking pan.
- Bake the burgers until crispy, 15 minutes on each side.
- Serve with your favorite burger agarnishes.
TIPS & NOTES
- Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.
- For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
***Adapted from http://www.eatingwell.com/recipes/quinoa_veggie_burger.html