Sunday, May 07, 2006

Quinoa Burgers

I have had this recipe for quite awhile in my basket, but since I have never been into quinoa much before now so it just sat there . Today, it's time in the public eye has come. This recipe originated from a booklet that I downloaded from the internet several years ago called "Soymilk and Okara Recipes" (c) by Vickilynn Haycraft 2003. For this recipe I used okara which is left over from making soymilk in my soyajoy soymilk maker, but I believe that any well mashed cooked legume could work just as well. The burger turned out nice and firm, a nice quality that I haven't seen in bean burgers I have tried previous. Plus it also uses quinoa, which I happened to have an abundance of right now. I have been turned off by quinoa a little in the past because I had to pay $4-5 /lb for it, but I got a five pound bag of organic for $9.76 from my buying club.

In the picture I tried to show the wet mixture in the bowl as well as the cooked burger in the pan. DH has never expressed much liking for any bean based burger I have made before, but he gave a thumbs up to this one. It smells good while it's cooking. Here's my version of the recipe (I veganized it and played with the seasonings of the original recipe): 1 C cooked quinoa, 1 C okara (or mashed beans), 1/3 C flaxmeal and energ egg replacer whipped (or 2 egg whites), 1/4 cup tomato based sauce, 1 Tbsp spicy brown mustard, 1 1/2 tsp garlic granulated, 1/2 tsp onion powder, 2 Tbsp horseradish, 1 C bread crumbs, 3 Tbsp, 1/4 C green chiles (I used chopped leeks), 3 Tbsp vital wheat gluten (opt), salt and pepper to taste. Shape into 4 1/2" patties and pan cook until browned and firm... thay will firm more when left set to cool for about 5 minutes. I ate mine in a lettuce leaf with homemade ketchup and homemade mustard with an onion and pickle slice. DH ate his in between two slices of wheat bread.

LEFTOVER SERVING IDEA:
The next day I ate this burger on whole grain bread with a sauteed seasoned mushroom and onion topping and shredded vegan gruyere (see my previous post for the seasoned mushrooms recipe "mushroom heaven").

6 comments:

EatPeacePlease said...

This looks great! I love quinoa and I love patties, so I love your version of the recipe! Great post. I have a quinoa post to put up but I'm letting my camera battery charge while I look at *your* foods. Looks like it was a good day for quinoa!

Bryanna Grogan said...

This sounds really good, Dori! I don't eat enough quinoa, but it really interests me because of my peruvian background. I see Vickilynn still has this recipe available on her website at: http://realfoodliving.com/soymilkrecipes.htm

The baked oatmeal looks great, too!

KaiVegan said...

This looks like a good recipe, Dori.

I agree with Leslie that it's a good day for quinoa. I made some today, too, with Lemon-Herb Tofu from Vive Le Vegan.

$4-5 for a pound of quinoa? That is outrageous! Good thing you belong to the buying club!

Catherine said...

I don't eat nearly enough quinoa either! It falls into the "foods I forget about" category -- quinoa, couscous, cannelini beans, and a few other things. Foods I love, but for some reason, fall below my radar on a regular basis! I'll have to make some soon. Yum!

I made a burger this week using leftover mashed white beans, tomato paste, herbs, oatmeal, soy yogurt, salt, and pepper. They are pretty good! Did you make up your burger recipe?

AK said...

Love quinoa, love burgers, love this concept!

Virginie said...

And you make your own soymilk/okara with the machine. I'm very impressed. I don't take this time - and haven't got the machine... I note your use of the horseradish. I usually don't think about it enough.