Quinoa Veggie Burgers +9M recipe #meatless

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding in vegan recipes.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and can be used as a binding agent.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for frying.

avocado

🥗Healthier: hummus

💰Cheaper: mayo

Hummus adds creaminess and flavor while being plant-based.

Steam the potato and carrot, chopped into small pieces, for 6 minutes.

Add the zucchini to the steamer and continue steaming for an additional 5 minutes, totaling 11 minutes.

Rinse 1 cup of quinoa under cold water and cook in a pot with 2 cups of water: bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or according to package instructions.

Let the quinoa cool down and set aside in a bowl.

Mash the steamed vegetables with a fork or use an immersion blender to create a smooth puree.

To the bowl, add the cooked quinoa, 1/2 cup of Parmesan cheese, 1 egg, 1/2 cup of breadcrumbs, and salt; mix together.

Create small patties using 2 tablespoons of the mixture, yielding about 14 kid-sized patties.

Heat a skillet with extra virgin olive oil and cook the patties for 4 minutes on each side.

While the patties are cooking, heat the burger buns in a toaster and slice the fontina cheese and tomato.

Once the patties are cooked, place fontina cheese on top of each burger, cover with a lid, and let the cheese melt for 1-2 minutes.

Assemble the burgers by spreading a teaspoon of ketchup on the bun, adding the quinoa and veggie patties, sliced tomatoes, and avocado, then cover with the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens