This is a great veggie burger recipe! It’s easy and affordable to make, plus it’s delicious. Quinoa is a pseudograin that can be cooked in a similar manner to rice. It is also a complete protein source, containing all nine essential amino acids, which is rare for a plant source. In addition to protein, quinoa contains starchy carbohydrates, dietary fiber, phosphorus, magnesium and iron. Quinoa is also gluten-free.
- 1/2 cup rinsed quinoa
- 1 medium carrot, cut in large chunks
- 6 scallions, thinly sliced
- 15 ounces great northern beans, drained and rinsed
- 1/4 cup plain dried breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon celery salt
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoons olive oil
- In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
- In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, garlic powder, onion powder, paprika, celery salt, salt, and pepper; pulse until combined but still slightly chunky. Refrigerate 10 minutes to firm.
- Form mixture into 1/2-inch-thick paties (dip hands in water to prevent sticking). In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.