Create a yummy quinoa burger that the vegetarians in your family will love.
|1||(14 oz/398 mL) Can red kidney beans, rinsed and drained|
|.5 cup||(125 mL) Cooked quinoa|
|.5 cup||(125 mL) Chopped roasted red peppers|
|2||Cloves garlic, minced|
|1||Large egg, beaten|
|.5 cup||(125 mL) Panko breadcrumbs|
|.5 tsp||(2 mL) Smoked paprika|
|3 tbsp||(45 mL) Chopped fresh herbs (cilantro, basil, parsley)|
|1 tbsp||(15 mL) Grated onion|
|Salt and pepper|
|2 tbsp||(30 mL) Vegetable oil|
|4||Dempster’s® Original Hamburger Buns|
|4||Slices fresh Mozzarella cheese|
|4 tbsp||(60 mL) Ready prepared artichoke dip|
PLACE beans in a large bowl and mash roughly with a fork or potato masher. Add quinoa, pepper, garlic, egg, panko, paprika, herbs, onion, salt and pepper. Using your hands mix thoroughly to combine. Form into four equal patties and refrigerate for 30 minutes.
HEAT oil in a large non-stick skillet over medium-high heat. Cook the patties for 2-3 minutes per side or until golden brown.
ASSEMBLE burgers by spreading the bottom of each bun with artichoke dip, top with lettuce, quinoa burger, fresh mozzarella, tomato and the top of the bun spread with more artichoke dip.
Show More Comments
No Comments yet