August 11, 2011

Recipe: Quinoa Burgers

So I am a vegetarian, Tony is not. Granted, while I am a shitty vegetarian, I am nowhere near Tony, who eats raw meat. Fo reals. It's really icky to me, but whatevs. He is, however, open minded enough to eat my vegetarian food, and is quite enthusiastic about it. Yay!

My brother took his not-girlfriend out to dinner at the Grey Gelding in Saratoga while she was visiting a few weeks ago and they raved about the quinoa burger. Quinoa is a grain with quite a bit of protein (which can be a bit difficult for us veges to get), and is a good substitution for rice. So I asked Google what quinoa burgers I should make and this is what I got.


Quinoa:
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon salt
To cook quinoa:
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

Burgers:
  • 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
  • 1/2 cup cottage cheese
  • 1 medium carrot, finely grated
  • 3 eggs
  • 2-3 tablespoons all purpose flour (start with 2, if they won’t hold together add the other one)
  • 2 green onions, including white parts
  • 1 /2 teaspoon Splenda or sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • Olive oil for frying

To make burgers:
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Measure 1/4 cup and form into patties about 1/2 inch thick  - mixture will be slightly sticky.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Per burger:  Calories 132; Protein 8 g; Fat 5 g; NET Carbs 12 g; Sugar 0 g; Sodium 200 mg

My feedback on this recipe: 
  1. I used a mix of colby jack cheese instead of chedder
  2. I found that 3 tablespoons of flour was JUST enough to get the burgers to stick together, but they were still a bit gooey in the middle. I'll probably add more flour next time.
  3. Um, brilliant idea: Why not make these ahead of time and freeze them? I'm going to pack them into some hamburger patty molds and stick them in the freezer for individual use.

This is SUCH a good low cal low carb recipe - eating these burgers is kind of like a healthier version of potato pancakes, and I found that 1 large patty and a side salad filled me right up. If you prep all the ingredients while the quinoa is cooking it takes about 20 minutes to put everything together.

Photo and recipe from Eating Well...Living Thin

2 comments:

  1. They totally were - we topped them with sour cream and they were pretty darn awesome. I wonder how they'd taste with applesauce (which is what I like with my potato pancakes...)

    ReplyDelete

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