These vegetarian burgers are unexpectedly delicious. We prepared these burgers as a substitute beef burger for our vegetarian guests. We were thrilled with the results. and we will be adding these to our everyday menus. They are parve, dairy free, healthy, protein packed and scrumptious. By the way, they are Passover friendly too! Try them with a side of avocado sauce. Yumm!
2 1/2 cups cooked quinoa, at room temperature
4 large eggs, lightly beaten
1/2 teaspoon salt
1 teaspoon chicken bouillon powder (optional)
1/4 teaspoon black pepper
1/4 cup chopped parsley
½ cup cooked sweet potato. mashed
1 carrot, finely chopped
2 cloves garlic, finely chopped
½ onion, chopped
1/2 cup matzo meal, plus more if needed (or bread crumbs)
!/2 cup quinoa flour (We use Pereg brand)
Extra virgin olive oil as needed for frying
In a food processor, using the steel blade, combine garlic, carrots, onion, cooked potato and any veggies you are using.
With a mixing spoon, in a separate bowl combine quinoa, eggs, salt, pepper, parsley and bouillon powder (if using). Add the quinoa flour and matzo meal (or bread crumbs). Add the veggie mixture . Stir until all combined. If the mixture seems overly wet, add a tablespoon or two more of quinoa flour. If it seems too dry, add a tablespoon or two of water. Let it stand for about 15 minutes, so the liquid can be somewhat absorbed. Form mixture into medium or small burger sized patties.
In a large, nonstick skillet, heat about 1/4” olive oil until hot. Add some burgers (leave space between each) and fry on medium low until well browned, then carefully flip and fry about 5 minutes more until the second side is golden. Remove from pan, and place on an absorbent surface such as paper towels. Add more olive oil as needed to pan, to fry all burgers. Just before serving, reheat in low oven. These are also good at room temperature.
Makes about 15 burgers
Notes Have it your way! Make these “your own”- we did! Add any vegetables you like and chop in processor, such as raw celery or peppers. However, potatoes (white or sweet) should be pre-cooked.
You can also change the spices- Instead of parsley, cilantro and a touch of cumin work well!
Optional: Avocado Sauce
Serve this sauce on the side with quinoa burgers
1 avocado, mashed
1 garlic clove, finely chopped
1/2 cup mayonnaise
2 tbsp. lemon
1 teaspoon fresh parsley
2 Tablespoons chopped scallions
Sea salt and pepper to taste
Water if needed to thin
Note: For a Southwest style burger – add cilantro and cumin to the sauce, and perhaps a touch of jalopeno!