New Addition; Veggie Burger

Posted by on Feb 22, 2016 in Asian and Vegetarian | 0 comments

Building the ultimate flavorful protein-rich veggie burger appears exhausting; the consistency and texture being quintessential; satisfying.   Most recipes require a zillion steps or ingredients which I don’t enjoy collecting.  Compiling condiments like fresh, juicy tomatoes, MP's homemade pickles, lettuces or cheese and avocado carry a wholesome burger to rest on a perfect soft bun.

Cooking Light zeroed in on a Buffalo Quinoa Burger that doesn’t turn to mush; the spicy sauce provides a flavor intensity pleasing those who crave heat.  A few ingredients matched in two preparations combine star quality quinoa and chickpeas, shaped into good-to-go patties. Chilling for a few hours or days even, brands this a super make-ahead method.

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Well-seasoned sautéed onion, carrot, and garlic simmered with quinoa and water begin the process.

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This would make a tasty stand alone side dish...

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Garbanzo beans (chickpeas), flaky dry breadcrumbs, and egg bind the two mixtures.

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Shape into four patties and refrigerate

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before browning burgers in a hot cast-iron skillet.

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The first go around we used our own homemade red pepper sauce which added savory tang and creaminess but, lacked a punchy kick.  Don’t leave out the buffalo, mkay?

 

 

 

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