Southwestern Quinoa Burgers

Cooking these vegetarian quinoa burgers in a skillet give the edges a yummy unexpected crunch. Kids will really go for the melty cheese and ultra-mild spice.

Southwestern Quinoa Burgers
Servings: 4 Prep 25 mins Start to Finish 45 mins

Ingredients

  • 1 cup water
  • 1/2 cup uncooked quinoa, rinsed
  • 4 teaspoons canola oil, divided
  • 1 clove garlic, mionced
  • 1 cup diced red bell pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 3 ounces Monterey Jack Cheese, shredded
  • 4 small burger buns, preferably whole-wheat, toasted if desired

Make It

1. Bring water and quinoa to a simmer in a small saucepan over medium-high heat. Cover, reduce heat to low, and maintain a gentle simmer, until all of the water is absorbed, and the quinoa is tender, 15 minutes. Remove from the heat and spread quinoa out on a plate to cool.

2. Heat 2 teaspoons canola oil in a large skillet over medium heat. Add the garlic and peppers and cook, stirring often until the peppers are soft, 3 to 5 minutes. Add cumin, chili and salt, and cook, stirring until fragrant, 30 seconds to 1 minute. Stir in lime juice, remove from the heat. Clean skillet.

3. Whisk egg and flour in a large bowl until no lumps remain. Add quinoa and pepper mixture, and stir well to combine.

4. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Form the quinoa mixture into four equal patties and place in the skillet, and let cook until the bottom is set up, 3 to 5 minutes. Carefully flip each burger and gently press down to make a patty. Divide cheese over the patties, cover the skillet with a lid, reduce heat to medium-low and continue cooking until the patties are cooked through and the cheese is melted, 4 to 5 minutes. Serve on buns.

Tip

  • To make ahead, prepare through step 3 up to one day in advance. Refrigerate pepper mixture and quinoa separately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 15, chol. (mg): 65, sat. fat (g): 5, carb. (g): 41, Monounsaturated fat (g): 6, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 5, sugar (g): 6, pro. (g): 15, vit. A (IU): 1512, vit. C (mg): 49, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 3, Pyridoxine (Vit. B6) (mg): , Folate (µg): 74, Cobalamin (Vit. B12) (µg): , sodium (mg): 499, Potassium (mg): 270, calcium (mg): 293, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.