Even devout meat eaters (like us) crave a veggie burger (watch the video) every now and again. In this recipe, sautéed vegetables are tossed with quinoa before getting thickened with matzo meal (a trick I stole from my grandmother’s recipe). A quick sear in the pan, and you’re left with a crisp veggie burger with a tender interior.
This recipe uses five of our favorite veggies, but feel free to switch it up and add/omit as you please. Just be aware that you’re looking for about four cups total to ensure the burger mix comes together.
Quinoa Veggie BurgersRecipe from the Tasting Table Test Kitchen
Yield: 6 burgers
Prep Time: 25 minutes, plus cooling time
Cook Time: 35 minutes
Total Time: 1 hour, plus cooling time
For the Herb Mayo:
½ cup mayonnaise
¼ cup basil leaves
¼ cup parsley leaves
2 tablespoons chopped chives
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper, to taste
For the Veggie Burgers:
2 cups water
1 cup quinoa
¼ cup olive oil, divided
1 cup shiitake mushrooms, minced
1 cup broccoli florets, minced
½ cup fresh corn kernels
2 carrots, coarsely grated
1 yellow onion, coarsely grated
1 cup matzo meal
2 teaspoons salt
½ teaspoon freshly ground black pepper
6 seeded brioche buns, toasted
Heirloom tomatoes, for garnish
Sliced avocado, for garnish
Microgreens, for garnish
1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool.
3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, corn, carrots and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Transfer to the bowl with the quinoa and let cool.
4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into six 1-inch-thick patties.
5. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Working in 2 batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
6. To assemble: Spread the herb mayo on the bottom halves of the buns. Place a veggie burger over each and layer with tomato, avocado and microgreens. Top with the remaining bun halves and serve.
Detroit-Style Hawaiian Pizza →
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