These. Are. Amazing. Take a bite and your eyes get big and crinkle as you smile and go in for more. In our mixed-diet household I often make one batch vegan as in the recipe below, and then another batch with “real” low-fat mozzarella and a chicken egg rather than a flax egg. Either way, you will not want to skimp on these. This recipe only really serves two for us.
Ingredients (makes four, serves two)
- 1 cup cooked and cooled quinoa
- 1 1/2 tablespoons flax meal
- 4 tablespoons water
- 3/4 cup non-dairy mozzarella shredded cheese
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 3 tablespoons flour of choice
- 2 chopped green onions including greens
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha
- 3-4 tablespoons vegetable oil
- 4 lightly toasted hamburger buns
- Garnishes: sliced tomatoes, sliced red onion, jalapeños, avocado, mustard, ketchup, or whatever else you love on a burger!
Method
Step One: Wash the quinoa in a mesh strainer rigorously with water. Cook according to directions and cool.
Step Two: In large bowl, whisk flax meal and water. Add all of the ingredients and stir until combined. Use hands to mold four, evenly-sized “meatball” shapes in the bowl.
Step Three: Heat the oil in a large skillet over medium-high heat. Once hot, add the quinoa balls to the pan and smash into patties with a spatula. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes. They should be golden brown on each side.
Step Four: Serve warm on toasted buns with garnishes of choice.
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