Baked Quinoa Burger Patties + Lemon Tahini Sauce

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.
Baked Quinoa Burgers

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.

Baked Quinoa Burgers
The lemon tahini dressing is so quick to whip up and is the ideal sauce for these patties. It is creamy, vibrant, and highlights the Middle Eastern flavours of this burger.

Baked Quinoa Burgers
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 Burgers + Lemon Tahini Sauce
Yields 10
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. Baked Quinoa Burger Patties
  2. 2 tablespoons ground flax + 3 tbsp water, mixed in bowl
  3. 2 cups fresh spinach
  4. 1 cup cooked quinoa
  5. 1 medium sized potato, cubed and boiled
  6. 1/2 cup onion, minced
  7. 2 garlic cloves, minced
  8. 3 tablespoons all purpose flour
  9. 1 teaspoon baking powder
  10. 1 teaspoon sea salt
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon freshly ground black pepper
  13. Lemon Tahini Sauce
  14. 1/4 cup tahini
  15. 1/4 cup water
  16. 3 tablespoons lemon juice
  17. 1/4 teaspoon sea salt
  18. 1/4 teaspoon garlic powder
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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 place it in a large bowl along with the quinoa.
  4. Add the onion, garlic, flax egg, potato, flour, baking powder, salt, cumin, and pepper to the bowl of quinoa/spinach. Mix well to combine.
  5. Shape into 10 patties and place on the prepared baking sheet.
  6. Bake for 15 minutes, flip them over, then bake for another 10 minutes, until golden brown and firm.
  7. 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.
  8. To assemble, place quinoa burger patty in a whole wheat burger bun, add your favourite fresh toppings and pour lemon tahini sauce overtop.
Notes
  1. Store in an airtight container in the refrigerator for up to 4 days.
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Baked Quinoa Burgers IMG_4488-2

 

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Creamy Kale Salad

My thoughts on salad are they can get boring and repetitive.  One of the easiest ways to jazz up even the simplest salad is with a variety in homemade salad dressings.  I think every single person I know has the basic dressing recipe under their sleeve; olive oil, dijon mustard, honey, garlic, lemon, sea salt and pepper (bonus, extra recipe if you don’t know that one!) and I use it so often, so I had to start getting creative so I can still be excited by salad.  This creamy dressing is not made by traditional creamy ingredients, ie mayo, cream, milk, etc.  Rather, the star of the show in this recipe is tahini!  Tahini is a sesame seed paste which is common in Middle Eastern cuisine, but because of its nutrient content (and yumminess) it has become quite popular and available in almost all grocery stores.  My husband said this is his favourite kale salad by far!  This is a big statement, coming from an omnivore!
Here it is…

Creamy Kale Salad

Serves 6-8

Ingredients

  • 1 bunch kale (approx. 1 pound)
  • 1/2 cup raisins
  • 1/4 cup seeds or nuts, I used sunflower seeds
  • 1 cup quinoa
  • 1 tsp garlic powder
  • 1/4 cup tahini
  • 1/4 cup water
  • juice of 1 and 1/2 lemons
  • 1 tablespoon agave nectar or other natural sweetener
  • 1 garlic clove, minced
  • sea salt and pepper to taste

Directions

  • In a small saucepan, add quinoa, garlic powder, a pinch of sea salt, pepper and 1 1/2 cups water.  Cover and bring to a boil.  Turn down heat to low and let simmer for approximately 15 minutes, or until all water is absorbed.
  • Remove from heat and let cool.
  • Wash and remove stems from kale.  In a food processor, add kale, but do this in sections, about 4 in total so you can pay attention not to completely shred the kale too small.
  • Pulse kale into small sized pieces.

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  • In a small bowl, add tahini, 1/4 cup water, lemon juice, agave nectar, garlic, and a pinch of sea salt.  Mix well using a fork.
  • In a large bowl, add kale, quinoa, raisins, sunflower seeds, and top with the tahini dressing.

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  • Toss to combine.
  • Serve and enjoy!

Creamy Kale Salad