I've been looking for a good vegetarian alternative to your standard meat burger. Though these can be made in standard burger size and served with a salad - you'll see in the directions how this is done - they would also make great mini burgers, dolled up for a cocktail party as finger food with a dab of sour cream and chives on top.
Quinoa Veggie Burger (adapted from Chatelaine)
- 1/2 cup uncooked quinoa (about 2 cups cooked)
- 1 tsp olive oil, plus more for frying
- 1/2 227 g pkg cremini mushrooms, coarsely grated (1 cup)
- 1 cup coarsely grated zucchini (about 3/4 of a zucchini)
- 3/4 cup coarsely grated carrot (1-2 carrots)
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 egg, beaten
- small handful of parsley, minced
- 2 tbsp arrowroot starch
- pinch of coarse salt
- Cook quinoa according to package directions, about 14 min. I buy my quinoa in bulk, and this is my method: rinse the quinoa in a fine mesh strainer. Bring 3/4 cup of water to a boil and then add the 1/2 cup quinoa (ratio is 1:1.5). Give it a good stir, put a lid on, drop the heat to low and let it simmer for 15 minutes. Turn the heat off and fluff with a fork. Let it cool with the lid off.
- Grate your veggies. I have done this in with a hand grater and a food processor (with grater attachment). It works well, and if you aren't pressed for time, use the hand grater to save yourself some dishes.
- Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min.
- In a large bowl, mix egg, starch, salt and parsley. Add quinoa and mix thoroughly and then add veggies and mix.
- Heat the same non-stick frying pan over medium. Add a little more oil if the pan looks too dry. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into 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.