Quinoa Burgers

I made these for Chris and I but Elaina had one bite and was in heaven. She has been teething and wont eat anything except yogurt dots and Plum Organics veggie puffs. I ended up making another batch today after seeing how much she loved them last night. I added a few things for her (sweet potato and black beans to get her more veggies) and left out the egg whites, adding coconut milk to make it more moist.

 

                                               

·2 cups cooked quinoa.I used my rice cooker and it was amazingly fluffy. 2 parts water to 1 part quinoa.

·1 medium carrot, shredded (optional (highly recommended): black beans, sweet potato pureed in food processor)

 

 

·1/4 teaspoon black pepper

 

1/2 teaspoon kosher salt

·3 large eggs, beaten (for E I only used Yolk and added Coconut Milk)

 

 3 green onions, white and light green parts, finely diced

 3/4 cup whole wheat bread crumbs

 

 

 

1/4 cup grated Parmesan cheese

 

·3 ounces soft goat cheese, crumbled

 

·1-2 tablespoons olive oil for pan-frying

 

 

I left all the burgers uncooked and froze till I was ready to cook them.

Ingredients:

2 cups cooked quinoa ( used red quinoa but any kind will do)

· 1 medium carrot, shredded

· 3 green onions, white and light green parts, finely diced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon black pepper

· 3 large eggs, beaten

· 1/4 cup grated Parmesan cheese

· 3/4 cup whole wheat bread crumbs

· 3 ounces soft goat cheese, crumbled

· 1-2 tablespoons olive oil for pan-frying

 

1. In a medium bowl, combine the first 5 ingredients and mix well.

2. Stir in the eggs, bread crumbs, Parmesan cheese, and goat cheese until well blended. You may want to get in there with your hands to mix it all up.

3. Form the mixture into balls and then flatten them down into patties that are about an inch thick.

(Note: I made these some time ago and my memory is not that great. You should probably get about a dozen 2-inch round appetizer sized patties or 4 if they are veggie burger size.

4. Heat 1 tablespoon of oil in a large skillet over medium heat and add patties so they are not touching. It may take a couple of batches.

5. Cook for 8 to 10 minutes, or until the bottoms are browned. Flip the patties and cook the other sides until equally browned.

6. Remove from the skillet onto a paper towel, if needed, to absorb any excess oil.

7. Enjoy immediately while they are still delicious. I saved a few to reheat later but they had become terribly dry!