Monday, September 10, 2012

Zucchini Quinoa Burgers

Yum

You know a friend is a true one when you have rarely seen her in the last 4 years, not seen her at all in the last year and a half, and you can pick up exactly where you left off - perfectly comfortable with one another and still the best of friends. My best friend from high school (in fact, the only person from high school that I still keep in contact with on a weekly basis) came to visit me this past weekend and it was wonderful! I loved having her here, and we had the best time! We did a bit of shopping, a bit of crafting, and lots and lots of eating! I really needed her company, to laugh unrestrained, to giggle at stupid things, and to watch with joy as she chased and squealed with my child. Everyone needs some time with their bestie to lift their soul! :) 


These burgers were a little more time consuming than I normally care for on a weeknight. Not that they are not doable, there are just a lot of steps. I also had the worst time keeping these together, I think there needs to be a better binding agent. But I didn't care about the messy crumbs because OH WOW they were amazing! We all gobbled ours up so fast, and Joel didn't even notice there wasn't any meat on the table. AND he has asked for them again, twice! I loved the complex flavors here, they were soooo delicious!



Zucchini Quinoa Burgers (slightly adapted from Food 52)

2 TBSP olive oil
1 garlic clove, minced
1 cup onion, chopped finely
1 1/2 cups grated zucchini
1/2 cup pumpkin seeds
3/4 tsp sea salt
1/4 tsp pepper
1-15oz. can chickpeas
1 cup cooked quinoa (1/3 cup dry)
2/3 cup water
2 TBSP dijon mustard
1 TBSP lemon juice
1 tsp dried oregano
1 tsp paprika
1 tsp thyme

In a small saucepan, bring the 2/3 cup water to a boil, add the quinoa, and reduce the heat to medium. Allow to simmer until most of the water is absorbed.
Remove from heat and let sit while you prepare the other ingredients.
In a medium sauce pan, heat 1 TBSP olive oil and saute the onions and garlic until tender.
Add the zucchini and saute until the zucchini is cooked through and the onion is translucent.
Season with salt ad pepper to taste.
In a food processor, grind the pumpkin seeds until they resemble a fine meal.
Add the quinoa, chickpeas, dijon, lemon juice, and spices to the food processor and pulse a few more times. You want the chickpeas to be broken down and the mixture to hold together well without it forming a homogenous paste.
Transfer the mixture to a large bowl and add the zucchini/onion mixture.
Mix with hands to incorporate.
Form 6 patties.
Cook the patties either in a frying pan with a bit of oil (5 minutes per side) or on a cookie sheet in a 375 F oven (25 minutes, flipping halfway).
Enjoy!

4 comments:

  1. Oh, these sound really really good! Love the ingredients. Great recipe!

    ReplyDelete
  2. Quinoa burgers is such an awesome idea! That way you can be healthy but still have an awesome burger. Yummy! :)

    ReplyDelete
  3. How about flax meal for a binder? Instead of using eggs in your every day baking needs, you can replace one egg with one tablespoon of milled flax seed plus three tablespoons of water. Dee
    grammyd 01 @ comcast. net

    ReplyDelete
    Replies
    1. Great idea! I'll give that a try next time. Thanks for the suggestion - I've used flax meal as a replacement for eggs before, don't know why I didn't think of it this time around!

      Delete

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