Camilla Saulsbury makes a quick and easy vegetarian quinoa burger.
1⁄2 Cup (8 tbs), well-rinsed under cold water
1 Medium, cut in large chunks
4 , thinly sliced
Canned white beans
15 Ounce (Cannellini Or Great Northern Beans, Drained And Rinsed)
1⁄3 Cup (5.33 tbs)
Egg/0.25 cup silken tofu for a vegan burger
1 Large, lightly beaten
4 (Whole Grain Or Regular)
In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 minutes. Set aside to cool slightly.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, green onions, beans, breadcrumbs, egg (or tofu), cumin, salt, and pepper. Pulse until just blended (and still slightly chunky).
Form mixture into four 3/4-inch-thick). If too soft, refrigerate 15 minutes to firm.
In a large nonstick skillet, heat oil over medium. Cook burgers until browned and cooked through, 8-10 minutes per side.
Toast the buns and spread with some of the hummus. Top with the burgers, greens and red bell peppers. Makes 4 hearty burgers.
Rich and flavorful, this nutty, earthy flavored burgers make for quick weeknight dinner. Camilla Saulsbury shares with her a vegetarian burger recipe that is a treat for the epicureans. Try making this at home and enjoy a filling, tasty burger at home.