In the words of Samuel L. Jackson,
“MMMMM MMMMM MMMM, that is a tasty burger!”
Who doesn’t love a good burger? If you hate burgers, you probably hate kittens and puppies, too.
These burgers are low in fat, high in plant protein and have flavor that even and omnivore can enjoy. In fact, I had an entire table of non-vegetarians going gaga over them! They were also very surprise at how good quinoa is for them.
Quinoa is an ancient grain rich in complete proteins, and a much healthier alternative to rice.
Keen on Quinoa Burgers
-2 baked sweet potatoes
-1 cup cooked quiona
-1 can drained black beans
-1/4 cup fresh parsley, chopped
-1 medium onion
-1 T smoked paprika or chipotle
-1 knuckle length chopped ginger
-2 cloves garlic, chopped
-1 T sea salt
-1 T freshly cracked pepper
-1/3 cup oats (blended for coating the patties)
-1 cup oats (quick oats work best)
Cook the quinoa and sweet potatoes, chop the sweet potato and set place n blender or food processor. Place all ingredients except the blended oats, in the blender.
By the way, it’s probably a good idea to grind the oats before you grind up the wet ingredients!
Blend until it’s just mixed, not liquefied. Favor the “pulse” button to a running blade, as you still want the grainy quinoa and oat texture.
Once the mixture is done, place in the fridge for 2 hours to let the mixture settle.
Form into burger size patties and coat generously in the oat mixture.
Place burgers into a very well oiled pan, I use coconut oil for a delicate flavor (these guys are thirsty, so you may need to re-oil!). I prefer cast iron to create a crispy crust. Cook well on both sides.
Serve as you would a burger. Or try it in a lettuce wrap! Perhaps this time you can make it quesadilla style. Maybe just jazz it up with some guacamole, make it your own!
Se
The Culinary Confessions of Betty Rocker 