Back in the day, I was hardcore vegetarian. The funny thing is that I married a beef farmer and I eat a bit of meat now.
My buddy is still veg, and in keeping with our Meatless Mondays, I decided to make Veggie Quinoa burgers. My buddy and I both agree that it’s hard to find a good veggie burger. Licks’ Nature Burgers are pretty good, but a good homemade veggie burger is like striking gold!
I’m happy to say that this recipe I concocted is a keeper. Even my beef farming husband agrees! That says a lot, people! My husband loves his steak and potatoes!
I have to apologize first for not including any measurements. I don’t really use measurements when I cook, but mostly just go by taste. Also, please note that because of the nature and consistency of these burgers, you will have (like with pancakes), the first two sacrificial patties! After the first patties are cooked, the rest should come out flawlessly!
Red pepper, diced (small)
Green pepper, diced (small)
Green onion/scallions, chopped
Cinnamon (just a touch!)
Black pepper and sea salt
Garlic and celery powder
In a large bowl, add ALL ingredients. I used two cans of assorted beans/legumes because I didn’t have my regular beans in stock. I drained the beans and rinsed them. I cooked some Quinoa and brown rice (just enough to keep all the other ingredients “together”. The eggs also help “bind” the ingredients. This time, I used 3 eggs as my binding agent. (I didn’t have red or green pepper today, so they were omitted from the recipe)
You can either mash or puree the ingredients so that it forms a paste, but I kept them all in their original form. I don’t like the way the mixture looks if it’s pureed or mashed. With a serving spoon, I spooned some of the mixture, formed into patties, and placed into a heated pan (with oil already heated). Place no more than 4 patties in the pan at one time.
Sadly, it’s difficult to grill or BBQ veggie burgers because of their consistency. You’ll have to cook these veggie burgers some light oil. Lightly brown/cook in olive oil until firm and toasty brown. Very carefully, flip patty over with spatula and cook until firm. It only takes a few minutes on each side.
Serve on good quality buns or bread, topped with your favourite condiments.
I wanted to roast some garlic scapes to add as a topping, but ran out of time.