Quinoa Burgers
I enjoy these with a side of Tzatziki (my recipe can be found in this post), or a bit of "fry sauce" (as some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion, and lettuce, as a burger should be, it's fantastic.
I enjoy these with a side of Tzatziki (my recipe can be found in this post), or a bit of "fry sauce" (as some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion, and lettuce, as a burger should be, it's fantastic.
- 3 eggs
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 2 cups quinoa cooked
- 3/4 cup cheddar cheese shredded
- 1/2 cup low fat cottage cheese
- 1 medium grated carrot (or zucchini shredded, squeezed dry)
- 3 tablespoons all purpose flour
- 2 shallots
- 1/4 teaspoon ground cumin
- olive oil for frying
- Carbohydrate 33.0076545525001 g
- Cholesterol 66.6830000087874 mg
- Fat 10.2109968122149 g
- Fiber 3.4170526455397 g
- Protein 12.3782117738698 g
- Saturated Fat 3.27023507310776 g
- Serving Size 1 1 Serving (97g)
- Sodium 133.226139252935 mg
- Sugar 29.5906019069604 g
- Trans Fat 0.692409918395661 g
- Calories 273 calories
Step-by-step
- 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.
- 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.
- Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.
- Fry until golden-brown, about 4 minutes on each side.
Allow the freshly cooked quinoa to cool for several minutes before mixing to prevent the eggs from prematurely coagulating in the bowl. This specific resting period ensures the structural integrity of the patties remains uncompromised when combining warm grains with dairy and raw binders. Achieving the right moisture balance requires squeezing grated root vegetables thoroughly in a clean kitchen towel to remove excess liquid before incorporation. Because leftover grains sitting in the refrigerator often dry out slightly, incorporating cottage cheese adds necessary internal moisture without requiring extra binding agents.
Maintaining a medium-low heat setting prevents the exterior from burning before the internal dairy and egg mixture solidifies fully. Dropping the sticky batter via a standard one-quarter cup measure guarantees uniform sizing, which directly dictates even cooking times across the entire batch. Pressing each patty gently to a half-inch thickness optimizes surface area contact for crust development while retaining a tender interior. Recognizing the correct flip moment depends entirely on observing deep golden-brown edges along the perimeter of each burger.
Cooling the finished patties on a wire rack rather than a flat plate preserves the crisp outer crust by preventing condensation from softening the bottom. Storing any surplus portions in an airtight container lined with parchment paper prevents the components from sticking together during subsequent refrigeration. Reheating these leftovers in a dry skillet over medium heat revives the original texture far more effectively than using a microwave. Freezing uncooked portions is not recommended due to the high water content found in the fresh cottage cheese and grated vegetables.
Serving these patties alongside a cool tzatziki or a classic mayonnaise and ketchup blend provides a creamy contrast that balances the earthy profile of the grains. Layering a thick slice of ripe tomato and crisp lettuce offers a contrasting crunch that complements the soft density of the burger interior. Acidic condiments like quick-pickled red onions cut through the richness of the melted cheddar cheese integrated into the batter. Selecting sturdy artisan buns prevents structural collapse when loaded with heavy toppings and thick sauces.
