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Quinoa Patties
When we first startedexperimenting with a more vegetable-based diet a few years ago, my husband was committed but skeptical. He braced himself for a long, hungry month.
I reassured him that he was in good hands. I only forgot one small detail: I actually had no clue what I was doing.
Up to this point, all of my meal planning started with a simple decision: beef, pork, or chicken? Then I would build side dishes around the meat. Take the meat out, and it washard for me to get motivated in the dinnerdepartment. Pancakes for a month, anyone?
Thankfully, I started to experiment with different beans and grains and vegetables and it ended up being a delicious month.
In many of our favorite, vegetable-based meals, quinoa was the star of the show. Quinoa (pronounced keen-wah) is an ancient whole grain that is a complete protein. At 6 grams of protein per serving,it is a filling, versatilegluten-free option for avegetable-basedmeal. It can be used as a breakfast cereal, in baked goods, in salads, or as the main dish.
In the Portland area, Costco carries four pound bags of organic quinoa for around $9.79 ($2.45/lb.). This price is hard to beat (Wincobulk is $3.62/lb and Fred Meyer or Trader Joe’sis$3.99/lb). Healthworks Organic Quinoa is currently sitting at around $2.99 per pound on Amazon! I would easily spend twice that per pound on good meat.
Remember, I’m not trying to start a Vegetarian Revolution here. I’m just encouraging you toincorporate meatless meals if it works for your family, both for the variety and savings.
This recipe for quinoa patties is easily one of ournew favorite main dishes. The recipe is simple and quick to create, especially if you already have cooked quinoa on hand. If you cook a big batch of quinoa ahead of time, it will keep in the refrigerator for several days or the freezer for several months.
This quinoarecipe also keeps well in the fridge or freezer for a smaller,ready-to-cook meal option. We like these served simply, with avocado slices on top.
2 1/2 c. cooked quinoa at room temperature 4 eggs, beaten 1/2 t. salt 1/3 c. finely chopped chives or green onions 1/3 c. finely chopped yellow or white onion 1/3 c. Parmesancheese (goat orfeta cheeseis good, too) 2-3 cloves of garlic, finely chopped 1 c. bread crumbs 1 T. olive oil, for cooking
To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups of water and 1/2 t. of salt in a medium pot. Bring to a boil, cover, and simmer for 20-25 minutes, until the quinoa is tender. (This will make more than you need for this recipe. Cool and refrigerate or freeze the rest for later!)
To make quinoa patties: Combine2 1/2 cupscooked quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.
Heat the olive oil in a large skillet over medium-low heat. When hot, shape 12 1″-thick quinoa patties. They don’t have to be perfect. I’ve found the easiest wayis toscoop 1/4 cup (use a measuring cup) ofthe mixture intowet hands, quickly press it into small patties, andslide it into the hot oil with a spatula.
Cover and cookfor 4-6 minutes until the underside is golden brown, flip, and repeat until the other side is also a golden brown and the quinoa patty is firm (cooked in the middle). Serve hot or cold with your choice of toppings, if any.
If you make quinoa or rice or any grain that you need to rinse first, you need thisOXO Good Grips Small Grains Washing Colander. It washes and drains everything without it ending up in your sink. Seriously, it’s transforming.
Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg.Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (or up to overnight) – this will help the burger patties hold together better while cooking.
If beans are well drained and quinoa is cooked correctly, the patties should hold together firmly. However, if you find that the patties fall apart when cooking them, simply stir one tablespoon flax meal into mixture OR place mixture into refrigerator to chill before shaping into patties.
Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.
The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients.
Common binders include eggs, breadcrumbs, or ground flaxseed mixed with water. These ingredients help to bind the meat, seasonings, and other ingredients together, making the patty more stable and easier to handle while cooking or grilling.
Return the quinoa to the pan after you drain it, then cover and let sit for 15 minutes. Letting the quinoa rest in the hot saucepan after boiling/cooking dries it out, so you don't end up with clumpy/wet quinoa.
The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water (season it with a bit of kosher salt), or you can use any kind of broth (we like to use low-sodium broths and add any extra salt to the finished dish as needed). You can also add a bit of dry white wine to the liquid for another layer of flavor.
Now that your quinoa is rinsed or toasted, it's time to cook it. For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.
Do you need to soak quinoa before cooking it? In short, no, you don't need to soak quinoa. However, doing so is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
You can eat one-two cups of cooked quinoa in a day. You should avoid eating it if you experience stomachache, itchiness or vomiting after consuming it. A study by Harvard Public School of Health has reported that eating a bowl of quinoa daily is healthy and without any side effects.
Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.
If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.
Return the quinoa to the pan after you drain it, then cover and let sit for 15 minutes. Letting the quinoa rest in the hot saucepan after boiling/cooking dries it out, so you don't end up with clumpy/wet quinoa.
You can use a binder in burgers to help hold them together. Common binders include eggs, breadcrumbs, or ground flaxseed mixed with water. These ingredients help to bind the meat, seasonings, and other ingredients together, making the patty more stable and easier to handle while cooking or grilling.
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