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Quinoa Patties

Quinoa Patties

Course Main Course
Cuisine + Season All Year
Servings 10 patties

Ingredients
  

  • 8 cups cooked quinoa, cooled to room temperature
  • 3 cup(s) well-chopped vegetables (whatever you have available)
  • 3 small onion, very finely chopped
  • 6 garlic cloves finely chopped
  • 6 teaspoons minced fresh parsley (use dried in a pinch)
  • 1 cup(s) grated parmesan cheese
  • 1 1/2 teaspoon(s) fresh lemon juice
  • 1 1/2 teaspoon(s) salt
  • Pepper, to taste
  • 9 large eggs, beaten
  • 2 1/4 cup(s) plain bread crumbs
  • Extra-virgin olive oil, for frying
  • Burger buns (optional)
  • Burger toppings (optional)

Instructions
 

  • Place the quinoa in a large bowl and set aside.
  • When chopping the vegetables, make sure they are uniform in size. Combine the chopped vegetables with the quinoa.
  • Add the onion, garlic, parsley, cheese and lemon juice to the mixture. Season to taste with salt and pepper, then mix well.
  • Add the beaten eggs to the mixture, then add the bread crumbs and combine. (If you aren’t on a gluten-free diet, I recommend using regular breadcrumbs.)
  • Let the mixture rest for 2 to 3 minutes, then form it into patties. (Add more bread crumbs if necessary; however, be sure to allow a few minutes for the moisture to absorb.)
  • Heat olive oil in a large skillet over medium heat.
  • Fry the patties to golden brown on both sides, flipping only once. Drain on paper towels.

Notes

This is the most versatile recipe! I routinely make a lot of quinoa just so I can freeze the leftovers in order to whip up these burgers in a pinch. Virtually any type of vegetable will work, and you can mix different veggies together — you’ll never get the same patty twice! Quinoa patties work better on a plate as opposed to in a bun, and you can make them gluten-free by substituting gluten-free bread crumbs.
Photography by Casey Woods
Keyword hamburger, quinoa, sandwich

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