A Very Veggie Burger
Whenever one thinks of a veggie burger, the only thing that comes to mind is a soybean-based or tofu burger. But a veggie burger can come in many forms, among them one that is made from quinoa, brown rice, beans and other ingredients. This certainly adds both texture and flavor to a meatless sandwich. There’s something about the nutty texture of the quinoa. This recipe goes farther by using some unique relish made of roasted bell peppers and other spices. It’s a great spin on the great American sandwich, only healthier.
One 4.9 oz package Quinoa & Brown Rice Blend (Rosemary & Olive Oil-flavored), cooked according to package instructions.
One 15 oz can, cannellini beans, rinsed, drained and mashed
4 cloves garlic, peeled and crushed
1/2 cup white onion, finely chopped
1/3 cup carrots, finely chopped
1 stem celery, finely chopped
2 cups arugula, blanched and finely chopped
4 tbsps Olive oil
1/2 cup bread crumbs
1 tsp Mediterranean dried, ground oregano
Salt and pepper to taste
1/3 cup fresh parsley, finely chopped
1 medium red bell pepper, stemmed, seeded and finely chopped
1 tsp ground cumin
2 tbsps lemon juice
Whole wheat hamburger buns
Optional: Ketchup or Mayonnaise
Heat 2 tbsps Olive oil in a frying pan in medium-high heat. Add garlic and saute until golden brown. Add celery, carrots and 1/4 cup onions and stir-fry for about 3 minutes. Remove from heat and transfer to a large bowl. Add in cooked quinoa and brown rice, arugula, breadcrumbs, eggs, cannellini beans and oregano. Add salt and pepper to taste. Mix well. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. In the meantime, roast the bell peppers in a work the set aside. Prepare the relish by combining the roasted bell peppers, lemon juice, parsley, the rest of the onions and cumin in a medium bowl. Add salt and pepper to taste. Cover with plastic wrap and let sit for 15 minutes. Retrieve the burger mixture from the refrigerator and form 5-6 patties (1″ thick and about 4″ in diameter). Heat 2 tbsps Olive oil in medium-high heat and fry patties one at a time, until toasted on either side. Place cooked patties on hamburger buns and garnish with the cooled relish mixture. If desired, add ketchup or mayonnaise.