Sadly, another weekend is over… Luckily, it was a weekend that was spent in the kitchen 🙂 Veggie burgers was the dish I wanted to try this time. After growing rapidly in popularity even among meat-eating people (!), you can enjoy a spicy veggie burger at almost every burger place in town. However, I always found the patties (especially completely homemade ones) tricky to make. Sometimes they are to dry and crumble apart, sometimes they just taste boring… But with this recipe I really hit the jackpot! Its flavors are so intense and the mixture formed perfectly into patties – I had to share how it is done:
I was searching online for some new and interesting vegetarian recipes, since I had a friend visiting for the weekend. When I stumbled upon this recipe, I immediately knew that it was the dish I would want to cook for and with my friend. And my hopes for this veggie burger were more than fulfilled – the sweetness of the carrot combines perfectly with the taste of beans and oregano and the smoothness of quinoa! Also the lemon juice really adds something special to the pepper relish, and perfectly complements the quinoa burgers. The recipe was taken and adapted from saveur.com and gives roughly 12 patties.
|Ingredients for the Burgers:||Ingredients for the Relish:|
|200 g quinoa||2 bell peppers (yellow and orange)|
|2 cloves garlic, finely chopped||1 small yellow onion, finely chopped|
|1 small carrot, finely chopped||juice of 1 lemon|
|1 small yellow onion, finely chopped||1 tsp. ground cumin|
|1 bulb fennel, finely chopped||1 bunch of chives|
|1 handful of arugula, chopped|
|olive oil||12 hamburger buns|
|60 g breadcrumbs|
|2 tsp. oregano leaves, finely chopped|
|1 can red beans|
Soak quinoa in 500 ml of warm water. In the meantime prepare the vegetables for the burgers. Heat olive oil in a pan and add garlic, carrot, onion and fennel to cook it under stirring until it is soft. Transfer the vegetables to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg and beans (rinsed and drained). Season with salt and pepper and mix well to combine. (It might be the easiest to use your hands). Let the mixture rest, in the meantime prepare the relish.
Clean and chop peppers and onions. Roast both in a pan in olive oil until soft and lightly browned. Transfer to a bowl to cool down. Chop chives, press the lemon and add to the peppers. Season with salt, pepper, and cumin and let it rest while frying the burgers.
Take one handful of the burger mixture and form into a patty. Place on a plate and repeat until the mixture is empty. Heat oil in a pan over medium heat. Add and fry burgers until toasted on each side and cooked through (takes about 6 minutes). In the meantime toast the burger buns. When all the burgers are fried, serve with relish, buns and fresh vegetables according to your own taste. Here, we used tomato slices, cucumber, onion rings, iceberg lettuce, and arugula.
Tip: If you have more buns than you and your guests can eat, they can very well be frozen once they are slightly fried. When assembling the burgers, we also added some Dijon mustard to some of them. It adds a little spiciness to the burgers, but not too much to cover the taste of the patties and the relish.