Pinterest Challenge: Quinoa Burger
January 29, 2013 § 1 Comment
I’ve moved on from the sweet Condensed Milk Cake on Day 1 to a savory Quinoa Burger. I admit, I was a little skeptical with “burger” in the name because when the mood strikes me for a burger, I’m craving a good old fashioned hamburger with cheese, tomato, onion and a soft bun. While this isn’t exactly what I would consider a burger, this recipe makes one darn delicious patty.
Even though I planned out my Pinterest Challenge recipes ahead of time and made a grocery list accordingly, I somehow neglected to get the cottage cheese that’s listed in the recipe. Fortunately, I had some marscapone cheese in my fridge that I hoped would be a decent substitute. Fortunately, I was right! The thick texture of the marscapone actually helped bind the patties a little more than I think cottage cheese would, but you can try either. (If you use marscapone, I would recommend omitting the sugar.)
Quinoa Burger by Eating Well…Living Thin(er)
2 rounded cups cooked quinoa
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, grated
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat. (To help them stay in patty form and not fall apart, it’s best to cook the patties on medium-low heat so they have longer to set-up without burning. This makes them easier to flip, too.) The mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. Fry until golden-brown, about 4-6 minutes each side. When done cooking, place patties on a plate lined with a paper towel to drain off any excess oil and serve warm.
– Note: I served these with a dollop of sour cream because the flavors reminded me a lot of a potato pancake.