The Big Veg Quinoa Burger
Servings: 4
Calories: 580kcal
Ingredients
quick and easy thousand island dressing:
- ½ cup ketchup
- 3 tablespoons mayonnaise
- 2 ½ tablespoons finely diced pickles
- pinch smoked paprika
quinoa patties
- 2 cups cooked and cooled red quinoa (about 2/3 cup dry)
- ¾ cup shredded white cheddar
- ¼ cup ricotta cheese
- 1 egg plus 1 egg white, lightly beaten
- 1 parsnip, peeled and grated
- 1 corn on cob, kernels removed
- 1 green onion, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons oat flour
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 ½ tablespoons vegetable oil
assembly
- 4 pretzel buns (or sesame buns), split and toasted
- 4 slices American (or mild cheddar) cheese
- 4 to 8 leaves butter lettuce
- 12 to 16 pickle chips
Instructions
- For dressing: Place all ingredients into a small bowl and whisk together. Cover and refrigerate until ready to use.
- For patties: Place all ingredients into a large mixing bowl and stir together until thoroughly combined. Cover and refrigerate for at least 2 hours. Divide mixture into four equal amounts and form into patties.
- Pour half of oil into a cast iron skillet or nonstick pan and place over medium-high heat. Add patties, two at a time and sear for 4 to 5 minutes.
- Flip patties and continue to cook for 3 to 4 minutes. Add cheese to each patty, 1 to 2 teaspoons of water and cover with lid for 30 seconds to 1 minute or until cheese melts. Remove cooked patties and repeat with remaining patties.
- To assemble: Spread dressing onto each bun and top with quinoa patty. Add Top with lettuce, pickles and finally the bun tops. Gently press and serve.
Nutrition
Calories: 580kcal | Carbohydrates: 46g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 1586mg | Potassium: 615mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1440IU | Vitamin C: 11mg | Calcium: 466mg | Iron: 3mg