I have never been able to properly stomach burgers, even when I was eating red meat. All right, there was those three nanoseconds in Jr. High when I was able to keep down a couple of Big Macs but I think I was going through a growth spurt or maybe an alien life form inhabited my body during that time.

Anyway, the concept of the burger always sounded tasty, but the execution was just never adequate enough for my stomach (save for the lobster burger at The Yard House, which I order sans meat patty). So I decided to concoct my own recipe made from my new favorite combination – vegetables & Quinoa.

VEGGIE QUINOA BURGERS

Cook Quinoa according to the boxes instructions. I made a full cup.

Wash & chunk your veggies. I used: broccoli, shallots, carrots, garlic cloves, cauliflower, two small zucchini

Saute your veggies to release excess water.

Season veggies however you like. I used a pinch of sea salt, black pepper, thyme, garlic & onion powder.
Mix Quinoa & Veggies together, then separate into two batches for the food processor.

First batch: puree thoroughly

Second batch: Pulse until finely minced, but not pureed or liquefied in any way.

Combine the batches together, and mix in fine bread crumbs (like Panko or the kind found at Trader Joe’s). Shape into a large, roundish patty.

Place veggie-quinoa patty in a heated skillet with grapeseed oil & cook until brown on both sides.

NOTE: I recommend an iron skillet over the one depicted. We switched after this first patty stuck too much. Iron skillet was much easier!

Get your condiments ready ~ I used sauteed mushrooms, grilled pineapple rings, avocados, crumbled bleu cheese (which I melted on top of the veggie-quinoa patties) and garlic aoli mustard spread on a lightly toasted brioche bun.

Viola, the Veggie-Quinoa Burger!

ALTERNATIVELY ~ if you’re trying to avoid carbs or gluten, use a large portobello mushroom cap in lieu of a bun: