QUINOA AND GREENS BURGER
It was just a coincidence that I had decided to broaden my repertory of vegetarian burgers for this week's column and was busily testing recipes on the same day that a new Harvard School of Public Health study linking red meat consumption and early death was released. Then there was the news about pink slime in ground beef used in school lunches. The timing couldn't have been better.
Provided by Martha Rose Shulman
Time 40m
Yield 4 to 6 burgers.
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Either steam the beet greens for 2 minutes above 1 inch boiling water, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain, squeeze out excess water, and chop medium-fine. Place in a large bowl with the cooked quinoa.
- Heat 1 tablespoon of the oil over medium heat in a heavy skillet and add the onion and carrot. Cook, stirring often, until vegetables are just about tender, about 3 minutes, and add the ginger and a pinch of salt. Cook for another 3 minutes or so, until the vegetables are tender and fragrant, and add the cumin and the garlic. Cook, stirring, for another minute, and remove from the heat. Stir into the quinoa mixture.
- In a food processor fitted with the steel blade, or in a bowl using a fork or a potato masher, purée the chickpeas with the lemon juice and, if using, the egg. Add to the quinoa mixture and stir everything together. Season to taste with salt and pepper.
- Begin heating a heavy ovenproof skillet over medium-high heat. Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven. Moisten your hands lightly and shape 4 large or 6 smaller patties. Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 1 to 2 minutes on one side, until nicely browned. Carefully turn the patties over and place the pan in the oven. Bake 10 to 15 minutes, until the patties are lightly browned; if they fall apart you can patch them together with some pressure from the spatula. Remove from the heat and serve, with or without buns, ketchup and the works.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 10 grams, Carbohydrate 70 grams, Fat 14 grams, Fiber 13 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 608 milligrams, Sugar 6 grams
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Sayf Ally Sobratee
[email protected]These burgers are a great way to get your kids to eat their greens. They're also a healthy and delicious meal option for adults.
Ahsan Gishkori
[email protected]These burgers are delicious! I love the crispy exterior and the tender, flavorful interior. They're also really easy to make, which is a bonus.
Dorian Luca
[email protected]I love the idea of these burgers, but they didn't hold together very well for me. I think I'll try using a different binder next time, maybe with some eggs or breadcrumbs.
Benjamin Spartos
[email protected]These burgers were a bit too bland for my taste. I think I'll try adding some more spices next time.
R. A. N. A B. A. H. I
[email protected]I'm not a huge fan of quinoa, but I really enjoyed these burgers. They're flavorful and filling, and the greens add a nice touch of freshness.
Swapna Maitra
[email protected]These burgers are a great way to use up leftover quinoa and greens. They're also a healthy and delicious alternative to traditional beef burgers.
Shahid Sattar
[email protected]Yum! These burgers are so good! I love the combination of quinoa and greens, and the sauce is perfect.
Zawar M mudasir
[email protected]These burgers were a bit dry for my taste, but they had a good flavor. I think I'll try adding some more moisture next time, maybe with some grated zucchini or sweet potato.
Randy Stoermer
[email protected]I love that these burgers are made with healthy ingredients like quinoa and greens. They're also really easy to make, and they taste delicious.
Sana Tahir
[email protected]These quinoa and greens burgers were a hit with my family! They're packed with flavor and nutrients, and they hold together perfectly. I'll definitely be making them again.