• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 10
    OK

    Quinoa Veggie Burgers

    The burger gets a healthy makeover with a superfood: quinoa. Sauteed with a wintry mix of squash, carrots, leeks, garlic, and red onion then topped with a dash of chili powder and smattering of diced jalapeño, this is one veggie burger with a spicy kick. Top it off with a dollop of cool avocado mayo.


    Ingredients
    Burgers
    1/2
    cup
    Quinoa
    1
    cup
    chicken stock
    1
    cup
    of a mix of leeks, onions, carrots, squash, potatoes
    2
    cloves
    garlic, chopped
    2
    eggs
    2/3
    cup
    breadcrumbs
    *
    Salt and pepper, to taste
    *
    chile powder, to taste
    *
    jalapeño peppers, diced
    *
    olive oil, to taste
    Avocado Mayonnaise
    1
    avocado
    9
    ounces
    Olive Oil
    1
    ounce
    white wine vinegar
    1
    lime, juiced
    2
    egg yolks
    *
    cilantro and chives, to taste
    *
    jalapeño pepper, to taste
    *
    dry mustard, to taste
    *
    Salt and pepper, to taste
    Directions
    Bring chicken stock and quinoa to boil and cook until the liquid disappears, about 15 minutes.
    Slice the leeks and red onion. Grate the carrot, squash and potato.
    Heat a tablespoon of olive oil in a skillet. Add the leek, onions, carrot, squash and potato.
    Reduce the heat to medium and cook until tender.
    Add the chopped garlic and cook for 2 minutes.
    In a large bowl, mix together the cooked veggies, quinoa, eggs and breadcrumbs.
    Season with salt and fresh pepper, chili powder (to taste) and jalapeño peppers (to taste).
    Heat olive oil in a skillet. Form quinoa and veggie mixture into burger patties and cook until lightly brown on both sides.
    For the avocado mayonnaise: In a large bowl, mix vinegar, lime juice and yolks.
    Heat the mixture for 1 minute at bain marie to a temperature of 150°F.
    Add the avocado pulp. Mix together until mixture is homogenous. Add the olive oil slowly and emulsify.
    Season to taste with chopped cilantro, chives, jalapeño pepper, salt and pepper, and dry mustard.
    Spread avocado mayoinaise on burgers. Serve.

    The base number of servings for this recipe is 10
    OK

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