Tuesday, March 30, 2010

Homemade Goodness "Quinoa Garden Burger"

Ive been trying to find ways to incorporate protein into our diets as much as possible but when you have picky little girls its hard. My oldest daughter usually sticks her nose up at everything it seems. I have made quinoa a few different times but nothing seemed to be tasty enough for the girls so I moved onto other things. Quinoa is a strong tasting grain that packs a lot of protein for its size.  It can be found in just about any store now which is great. Ive found it in the bulk section and its usual home is in the grain isle. On average its $3.99 per lb. 
Last night I decided to try one last recipe in a last ditch effort to use up my quinoa. I made it, served it in whole wheat hamburger buns and brought it out to my girls. I about fell over when my oldest daughter said it was really yummy. I literally  jumped up and down because I finally made something she likes! 
This recipe can be altered a few ways which I will note in the recipe. 

Quinoa Garden Burgers-serves 8

1 tbsp Olive Oil
8 oz Fresh small chopped Mushrooms (you cannot taste them so dont worry even mushroom haters will not taste them) smaller the better.
Salt and Pepper to taste
15 oz can (or 1 1/2 cups) garbanzo beans. I used homemade black beans instead (way better).
3/4 cup rolled oats(you do not taste this and most never know its there) 
2 cups fully cooked quinoa (1 cup dried 2 cups water cook till tender in rice cooker)
1 cup of green peas
1/2 cup fresh parsley or 2 tbsp dried
1 cup of small chopped onion ( I would use 1/2 cup)

Preheat oven to 350 degree's.  Lightly grease an 8" loaf pan with oil; set aside.  Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6-8 minutes.  Meanwhile, put beans, oats and 1/2 cup of water into a food processor(or blender)  and pulse until smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, onion, salt and pepper;transfer to prepared loaf pan, gently pressing down and mounding it in the middle.  Bake until firm and golden brown, 1-1/2 hours. Set aside and let rest for 10 minute; slice and serve. 

Another way you can cook it, which is how I did, is use a cookie sheet instead of a loaf pan. I realized after I started that this takes so long so in order to cook it faster I used a cookie sheet. You need to spray some olive oil on the pan and spread the quinoa mixture and make it completely level. Cook for about 45 minutes to an hour until golden brown and firm.  Cool for 5 minutes. Take a pizza cutter and cut into patty sizes. We put a slice of cheese on each patty.  

Per serving 170 calories, 4 grams of fat, 200 mg sodium(or none if you add no salt), 28 grams of carbohydrate, 6 grams of fiber, 8 grams of protein.

I will continue to test this recipe in different ways. Might try to cook them when shaped like patties and try different beans.  Also want to note that my burgers looked like actual burgers because I used black beans. Might want to consider this if you have children. I also think that you could use this mixture in many other recipe's. Its actually crumbly, looks and taste just like burger. I think you could use it in any recipe that calls for hamburger meat.  Also this can be stored really easy to. I simply put natural wax paper squares in between each burger and put into a freezer safe container so it would freeze well and not stick to each other. 


Anonymous said...

I need some help finding good freezer safe containers!

i love this website.

Anonymous said...

i need help finding a freezer safe container. I have not scoured your website to see if you talk about them.

Jessica said...

I made the burgers. switched out the onion for red pepper and threw in some parsley and lots of chopped garlic. I loved them.

Though they were not as cooked through as a hamburger would be because I took the easy way out and did them in a frying pan like a regular burger.

Next time I will try the oven.

Thanks. I am making this a staple in my freezer.