Though we aren’t vegetarians, most of our dinners certainly lean that way. When we first started cooking, we always had some type of meat as the main component of the meal. I don’t remember when that changed, so I guess it was a gradual adjustment. Since we shouldn’t eat pasta every night (sigh, if only), I’m always on the lookout for vegetarian dinners that all three of us will enjoy.
I have a favorite vegetarian burger recipe, but it never hurts to have more than one, right? Plus, these burgers are totally different than the black bean version I love so much. These are made with quinoa, something I never would’ve thought to try in a burger. They’re hearty and delicious, something that isn’t always true for veggie burgers, and they’re even sturdy enough to be grilled. Even if you don’t need the full batch (we certainly didn’t), make the full recipe and freeze the rest for another day. You won’t regret having more of these. Trust me.
- YIELD: 6-8 burgers
For the burgers:
½ cup uncooked quinoa
2 teaspoons olive oil, divided, plus more for pan
1 cup water or vegetable broth
1 (15 ounce) can chickpeas, drained and rinsed
¾ cup old fashioned oats
½ cup yellow cornmeal
1 teaspoon kosher salt
¼ teaspoon smoked paprika
2 cloves garlic, minced
1 teaspoon sesame oil
1 large egg
⅓ cup diced red bell pepper
⅓ cup diced red onion
For the slaw:
1 cup thinly sliced red cabbage
1 cup thinly sliced green cabbage
1 cup shredded carrot
½ cup coarsely chopped cilantro
For the peanut sauce:
¼ cup creamy peanut butter
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper flakes
Juice of 1 lime
2 tablespoons water
Toasted burger buns
Coarsely chopped peanuts
Rinse the quinoa in a fine mesh strainer and shake vigorously to drain. Heat 1 teaspoon of the oil in a small saucepan over medium-high heat. Add the quinoa to the pan and cook, stirring frequently, until lightly toasted, 2-3 minutes. Stir in the water or vegetable broth and bring to a boil, then lower heat to a simmer and cover. Cook for 15 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
Combine the chickpeas, oats, cornmeal, salt, paprika, garlic and sesame oil in the bowl of a food processor. Pulse until the mixture is finely ground. Add the egg and continue pulsing until well combined. Transfer to a large mixing bowl and add the cooled quinoa, red pepper, onion and remaining teaspoon of olive oil. Gently stir until evenly mixed, then form into 6-8 patties.
To make the slaw, combine the cabbages, carrot and cilantro in a medium bowl. Toss to combine and set aside.
To make the sauce, combine all the ingredients in a small bowl or liquid measuring cup. Whisk together until well blended and smooth. Set aside.
To cook the burgers, add a generous drizzle of olive oil to a large skillet set over medium-high heat. Cook the burgers for 3-4 minutes per side, until both sides are browned and the patties are cooked through.
To assemble the burgers, place the patties on the toasted buns and top with slaw. Drizzle the peanut sauce over the top and sprinkle on chopped peanuts, if desired.