quinoa veggie burger

Quinoa Veggie Burger

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quinoaveggieburger20
Burger Lounge makes THEE BEST veggie burger I’ve ever had, because it’s not vegetables trying to be meat, it’s vegetables being glorious, delicious vegetables. I’ve never been to a burger place where I actually *prefer their veggie burger over any of their meat options, but Burger Lounge is that place.

Fair warning – the recipe is sort of experimental and my first attempt at recreating the Burger Lounge Quinoa Burger.  On a scale of “Zero to Burger Lounge”, I’d say this is a solid 6. The patty itself is pretty fragile, and started to fall apart a little when I flipped it in the pan. For my next attempt at this recipe, I’ll probably add another egg and maybe a bit more panko to help bind it all together better. Other than that, the flavor and texture is almost (alllllmoooosssstttt) there!

More fair warning – there’s a lot of blending / food processing / pureeing of vegetables required for this recipe. If you don’t have a food processor or a blender, your arms may become quite sore from hand shredding, chopping and mashing everything that goes into this.

As far as shortcuts, there aren’t too many you can take here, other than buying already cooked brown rice and quinoa. I opted to cook my quinoa in the rice cooker (1/2 cup quinoa, 1 cup of water) and use microwaveable brown rice.

Shall we?

quinoa veggie burger

You’ll need corn, garbanzo beans, brown rice, quinoa, monterey jack cheese, chipotle peppers, panko bread crumbs, carrots, zucchini, mushrooms, green onion, eggs, garlic and onion.

quinoa veggie burger

Clean, remove any rough stems, then slice the crimini mushrooms. I cut large ones into thirds and the smaller ones in half..

quinoa veggie burger

Toss the mushrooms with olive oil, salt and pepper.

 

quinoa veggie burger

Roast the crimini mushrooms at 350F for 20-25 minutes. After they roast they shink a bit- look at all of that concentrated mushroomy deliciousness!
Let them cool slightly then puree them until very finely minced – don’t puree long enough for it to become mushroom paste.

quinoa veggie burger

Puree the corn, garbanzo beans and one chipotle chili together. This helps bind the mixture together.

quinoa veggie burger

Set the pureed garbanzo beans, corn and chipotle aside. Taste it though… it’s good right?

 

quinoa veggie burger

Finely shred the carrots and zucchini. After you shred the zucchini, place in a colander and let drain. Remove additional liquid by taking a handful and giving the zucchini a good squeeze. There’s lots of water in there, so squeeze good.
Note: I really wanted a fine texture for these, so once I shredded the carrots and zucchini, I gave both a quick 3-4 pulses in the the food processor to get the veggies a bit smaller. That step is totally optional.

 

quinoa veggie burger

In a large bowl, combine the carrots, zucchini, onion, garlic and green onion. Stir to combine.

 

quinoa veggie burger

Add in the garbanzo + corn + chitpotle puree and mushroom puree. Stir to combine. Add in the brown rice, quinoa and cheese. Stir once again. Add in the egg and combine. Finally, add in the panko bread crumbs and mix thoroughly.

quinoa veggie burger

It should look a little something like this. Season with salt and pepper (start with 1tsp of each). Take a small amount and make a small patty. Saute and taste – does it need more salt? More pepper? More spice? Use this time to adjust seasonings before you form the patties.

quinoa veggie burger

Form a ball about 4.5-5oz – the size of a rather large golf ball.

quinoa veggie burger

Gently pat the ball to form the patty. These are quite fragile, so take care to be gentle and pat together any cracks that may have formed along the edges of the patty.

 

quinoa veggie burger

patties on patties on patties – chill the formed patties for at least 30 minutes.

 

quinoa veggie burger

Heat a large, non-stick skillet over medium high heat. Let the pan heat up well, or else you won’t get a good sear on the patty. Add a bit of olive oil and place patties gently in the pan. Let cook, undisturbed, for 5 minutes. I know how bad you want to flip it, I really do. But don’t – be patient because…

quinoa veggie burger

Left: the burger I flipped too soon. Right: The burger I left undisturbed for 5 minutes before flipping. Right is right!

quinoa veggie burger

boop!

quinoa veggie burger

I’m pretty happy with the texture. See all the veggie bits? Also, I may have sprinkled some truffle salt on top. 😀

quinoa veggie burger

I’m a big believer in toasted buns. Untoasted buns have no place in my kitchen. Just spread a little butter on ’em and throw under the broiler.

quinoa veggie burger

I’m not a huge fan of lettuce on sandwiches. I’d rather use a green with some flavor – arugula and spinach are excellent substitutes for reg’la ol’ lettuce.

quinoa veggie burger

I serve my veggie burger on a whole wheat bun with some spinach, sliced avocado and chipotle mayo (~1/4 cup of mayo, chipotle pepper, salt, pepper and lime juice).

quinoa veggie burger

ta-da!

 

Quinoa Veggie Burger

makes 10-12 patties

Ingredients

1 lb crimini mushrooms
1/4 cup olive oil, plus more for sautéing
2 medium zucchini, shredded fine and squeezed dry
1 medium carrot, shredded fine
1 cup corn (thawed if using frozen)
1 cup of garbanzo beans, drained and rinsed
1 chipotle chili in sauce
1 cup cooked quinoa
1 cup cooked brown rice
1 small onion, finely chopped
2 stalks green onion, chopped
3 cloves garlic, minced
1/2 cup monterey jack cheese, shredded (or cheese of your choice)
1 egg
1 cup panko bread crumbs
sea salt
freshly ground pepper

Directions

Preheat oven to 350F.

Clean mushrooms and remove any hard stems. Slice and toss with 1 tsp salt, freshly ground pepper and olive oil.  Roast at 350F for 20-25 minutes. Let cool slightly. In a blender or food processor, puree until the mushrooms are finely minced (this doesn’t need to be pureed to the point where it looks like a paste). Set aside.

In a blender or food processor, puree the garbanzo beans, corn and one chipotle chili. Set aside.

Finely shred the carrot and zucchini. For both, I ran the veggies through my food processor shredder, then added them back into the food processor with the chopping blade and pulsed 3-4 times for a finer texture. It’s a totally optional step. For the zucchini, set in a colander to drain, then use your hands to squeeze out any additional liquid.

In a large bowl, combine carrots, drained zucchini, onion, garlic, and green onion. Stir to combine. Add in mushroom puree, garbanzo bean + corn puree and stir to combine thoroughly. Add in quinoa, brown rice and cheese, and stir to combine. Stir in egg, then and panko. Stir to combine.

Add in salt and pepper to taste (start with 1 tsp of salt and 1 tsp of pepper). Form a small patty and saute with a little olive oil. Taste it. Is it good? Need more salt? More pepper? More spice? Adjust your seasonings now before you form the patties.

Once the seasonings are correct, form into 4-5oz patties by first forming a ball, then using your opposite hand to gently pat the ball into a patty. These patties are pretty delicate and fall-apart-y, so be gentle and take care to press together any “cracks” that form along the edges of the patty while you’re forming it. Chill for at least 30 minutes so the veggie patties set.

In a large non-stick skillet on medium-high heat, saute the patties in a little olive oil. Let the pan come up to temperature before adding the patties – this ensures a nice sear and a good brown crust. Once in the pan, leave the veggie patty undisturbed for about 5 minutes to get that caramelized crunchy crust. Check for brown-ness after 5 minutes then flip (gently and carefully!) and brown the other side an additional 4-5 minutes.

I like to serve these with spinach, avocado and some chipotle mayonnaise (1 diced chipotle pepper mixed with ~1/4 cup of mayo, salt, pepper and a squeeze of lime juice).

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2 replies
  1. Chocolate Lady
    Chocolate Lady says:

    I have yet to eat at the Burger Lounge but have recently heard raving remarks about their quinoa veggie burger. After a quick google search, I came across your website and your recipe which looks delicious!! I’m headed to the market to get the ingredients and am gonna try it today. Thanks so much for sharing!

    Reply
    • holly
      holly says:

      Thanks, Chocolate Lady! BTW, please note I had some trouble with these falling apart a bit, but they were so good I didn’t even care lol

      Reply

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