QUINOA AND GREENS BURGER
It was just a coincidence that I had decided to broaden my repertory of vegetarian burgers for this week's column and was busily testing recipes on the same day that a new Harvard School of Public Health study linking red meat consumption and early death was released. Then there was the news about pink slime in ground beef used in school lunches. The timing couldn't have been better.
Provided by Martha Rose Shulman
Time 40m
Yield 4 to 6 burgers.
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
- Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
- In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
- Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 608 milligrams, Sugar 6 grams
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Kegan Van Niekerk
[email protected]Meh.
Lyle vance
[email protected]These burgers were okay, but I've had better. I think the flavor was a bit bland.
Jovan bahena
[email protected]The burgers fell apart when I tried to flip them. I'm not sure what I did wrong.
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[email protected]These burgers were a bit dry for my taste. I think I'll add some extra sauce next time.
Joshua VLahos
[email protected]I love that these burgers are packed with healthy ingredients. They're a great way to get your daily dose of fruits and vegetables.
Mohamed Borkhan Sherif
[email protected]Yum! These burgers were so flavorful and juicy. I will definitely be making them again.
Ghulan Mostfa
[email protected]These burgers were easy to make and turned out great! I used a food processor to chop the greens and quinoa, which made the process even faster.
Zay Wiley
[email protected]I've tried many quinoa burger recipes, but this one is my favorite. The addition of greens gives them a nice boost of nutrition and flavor.
Julkar Naim
[email protected]These burgers were delicious! I made them for a cookout and they were a big hit. Everyone loved the unique flavor and texture.
Zanele Princess
[email protected]I'm always looking for new veggie burger recipes, and this one definitely fits the bill. The burgers were flavorful and held together well. I served them with a side of sweet potato fries and they were a perfect match.
uwizeyimana alex
[email protected]These quinoa and greens burgers were a hit with my family! They were easy to make and packed with flavor. I especially loved the crispy outer layer and the tender, juicy interior.