Italian Quinoa Burgers for a Plant-Powered Summer!
Italian Quinoa Burgers
By Chef Katie Mae
Makes 10 burgers | Ready in 40 minutes | Stores 1 week in fridge
INGREDIENTS
- 2 cups cooked quinoa
- 3 cups cooked kidney beans (two 15-oz cans, drained and rinsed)
- 1 onion, diced
- 1 cup mushrooms, sliced
- ½ cup rolled oats, ground*
- ¼ cup tomato paste
- 2 tablespoons Italian seasoning
- ½ tablespoon garlic granules
- ¼ teaspoon red pepper flakes
DIRECTIONS
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large saucepan over medium heat, add the onions and mushrooms. Cover and cook for about 5 minutes until onions are translucent, stirring occasionally.
- Add all if the ingredients to the food processor. Pulse the processor a few times to combine and chop the mixture to your desired consistency. I prefer to have a semi-chunky burger mix so I’m careful not to over blend. When ready, transfer it to a bowl.
- Use your hands to form mixture into patties around ¾-inch thick and 4 inches in diameter. Place the patties on the prepared baking sheet. Bake for 15 minutes, flip patties, and bake for 15 more minutes.
- Instead of using a hamburger bun, place the burger in between a romaine leaf folded in half. Top with tomato, onion, ketchup and mustard. You could also serve atop a bed of spinach, and add desired toppings. Using greens instead makes the dish gluten-free, lower in calories and provides even more powerful phytonutrients.
CHEF'S NOTES
Grind ¼ cup of rolled oats in a coffee or spice grinder to make oat flour. If you prefer to keep the rolled oats whole, the binding effect won’t be as strong, but it will work just fine. You can also substitute instant oats for the ground rolled oats.
Here are a few topping ideas: arugula, basil, caramelized onions, roasted peppers, hummus, etc.
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