Burgers – Will it be Quinoa, Sweet Potato, Chickpea or Salmon?
Okay, so it’s been confirmed once again, this year; that I am one of those most cherished and loved mothers (mother-in-laws) on the planet. I just received my first edition of a subscription from Chatelaine as a Mother’s Day gift. What caught my eye in this edition is “quilt-free” backyard BBQ-ing. Chatelaine tests and re-tests the recipes in their kitchens- to achieve overall perfection. On the other hand I test and re-test these recipes; not because I don’t trust the Chatelaine kitchens; it’s because these burgers are so delicious and “guilt free”. All I can tell you is – Yummy ! These burgers are a nice variation from the regular beef or the big box store veggie burgers.
I’m really excited to share these deliciously wonderful recipes with you!
QUINOA-VEGGIE BURGER – Gluten Free
PREP 20 min: TOTAL: 40 min Servings: 4
- 1/2 cup uncooked quinoa (about 2 cups cooked)
- 1 tsp. vegetable oil
- 1/2 – 227g pkg cremini mushrooms coarsely grated (1cup)
- 1 cup coarsely grated zucchini
- 3/4 cup coarsely grated carrot
- 1 small shallot minced, or green onion
- 1 garlic clove,minced
- 1 egg, beaten
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1/8 tsp. cayenne
COOK quinoa according to package directions, omitting the salt, about 14 min. Transfer to a large bowl.
NOTE: check out our Great Grains page on how to cook quinoa and other grains.
HEAT a large, wide non-stick frying pan over meduim heat. Add oil, then mushrooms, zucchine, carrot, shallot and garlic. Cook until soft, about 5 min. Add quinoa. Stir in egg, conrstarch, salt and cayenne.
HEAT the same non-stick frying pan over medium heat. Firmly press quinoa mixture into a 1/2 cup measuring cup. Turn and release into the pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min. per side. Top with tahini sauce and roasted plum tomatoes.
Just pop these delightful patties on a portobello “bun” – BBQ portobello caps on a greased grill over medium heat for 5 min. per side
ROASTED PLUM TOMATOES
Preheat oven to 400F (need a conversion chart?)
- 6 plum tomatoes slice and halved scoop and discard seeds
- 1 Tbsp. olive oil
- 1/8 tsp. salt
TOSS halved tomatoes in olive oil and salt. Arrange cut side up on a baking sheet
ROAST in centre of oven until tomatoes are tender, 30 min. Transfer to a rack to cool completely.
Roasted plum tomatoes: 45 calories per serving
Quinoa-Veggie Burger: 159 calories, 5g protein, 27g carbs, 4g fat, 3g fibre, 180mg sodium. Excellent source of vitamin A.
Portobello “Bun” calorice intake not included.