I was browsing the net today and stumbled upon a photo of Montreal taken on this day in 1976, and it was a fun springtime photo on the top of Mont-Royal on a balmy day of 22 degrees. Today, however, we woke up to MORE snow, and I realized Mother Nature is getting a real kick out of this endless winter weather joke! We just inherited a barbeque from my hubby’s father, and we are dying to use it. I’ve been dreaming up summertime meals, and barbequed burgers and veggies are on the top of that list.
Well, it was kind of freezing cold this evening, so burgers we had, but I baked them in the oven. That’s not to say they didn’t turn out really delicious, we are just really looking forward to days that are too hot for the oven to be on!
I’m always on the quest for a delicious veggie burger, and these ones were really tasty with a great texture with a little crunch thanks to the quinoa and I’m happy to say, held their shape really well! Although I used a flax egg to bind them, they didn’t feel like a sticky enough texture, so I added in 1 boiled, mashed potato and it really did the trick in keeping all the ingredients nicely held together.
Of course, you don’t have to eat these quinoa patties on a burger bun, they are delicious on their own with a side of salad, or tucked in a pita with of course, lemon tahini sauce poured overtop. They are honestly even great if you pop them in your mouth cold! Lots of options, you do what you’re in the mood for!
Let’s get to the recipe.
- Baked Quinoa Burger Patties
- 1 cup cooked quinoa
- 1 teaspoon garlic powder
- 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
- 2 cups fresh spinach
- 1 medium sized potato, cubed and boiled
- 1/2 cup onion, minced
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- Lemon Tahini Sauce
- 1/4 cup tahini
- 1/4 cup water
- 3 tablespoons lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a boil. Reduce the heat, add garlic powder, stir, cover and simmer for 10 to 15 minutes, or until all the water is absorbed. Transfer to a mixing bowl and let cool slightly.
- Prepare the flax egg by combining 2 tablespoons ground flax meal with 3 tablespoons water in a bowl. Whisk, then place in the fridge while you prepare the rest of your ingredients.
- Steam spinach for 4-5 minutes over 1-2 inches of simmering water. Remove from heat, reserving the water to boil your potato. Rinse spinach with cold water, then squeeze dry. Finely chop the spinach, then add it to the bowl of quinoa.
- Add the onion, garlic, flax egg, potato, flour, baking powder, salt, cumin, and pepper to the bowl of quinoa/spinach. Mix well to combine.
- Shape into 10 patties and place on the prepared baking sheet.
- Bake for 15 minutes, flip them over, then bake for another 10 minutes, until golden brown and firm.
- While the patties are baking, prepare your sauce. Combine tahini, water, lemon juice, salt and garlic powder in bowl. Whisk, then pour into a jar so you can store leftovers.
- To assemble, place quinoa burger patty in a whole wheat burger bun, add your favourite fresh toppings and pour lemon tahini sauce overtop.
- Store in an airtight container in the refrigerator for up to 4 days.
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