There is nothing like a juicy, meaty, beefy burger. Here is a tasty, healthy alternative that’s pretty close. If a veggie burger isn’t going to cut it, think of this as a fun new way to eat quinoa. I came across this recipe on Pinterest (love!) but modified it a tad based on what we had on hand. I added jalapeno, zucchini squash, red onion, corn and carrots for the veggies.
1.5 cups uncooked quinoa, prepare as directed, yields about 2-3 cups cooked – use stock for extra flavor
2 cups of veggies, whatever is in the fridge or pantry
3/4 cup shredded cheddar cheese – I used low fat
1/2 cup low-fat cottage cheese – this is necessary. It helps hold everything together, plus adds extra protein. If you don’t have cottage cheese, try 2 extra eggs and a little more flour.
3 tablespoons white wholewheat flour
Spice: salt, pepper, garlic, paprika, chili powder – to taste
Oil for frying- I use canola
Once the quinoa has cooled, mix everything together adding the eggs, flour and cheeses last. Form balls and flatten as you put them in the oil.
Cook until golden brown and flip.
Serve between a bun or along side a salad. I whipped up a cucumber, tomato, and goat cheese salad with a agave sweetened balasmic vinaigrette.
As usual, I tend to make enough food to serve an army. Leftover quinoa burgers make great lunches the next day or crack an egg on top for breakfast.