Buffalo Quinoa Burger

Photo by Victor C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    teaspoons canola oil, divided

  • 3/4

    cup finely chopped onion

  • 1/2

    cup finely chopped peeled carrot

  • 3

    garlic cloves, minced

  • 3/4

    cup water

  • 1/3

    cup uncooked quinoa

  • 1/2

    cup panko

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1 1/2

    cups canned unsalted chickpeas, rinsed and drained

  • 1

    large egg

  • 2

    tablespoons hot sauce (such as Tabasco)

  • 4

    (1 1/2-ounce) whole-wheat hamburger buns, toasted

  • 4

    romaine lettuce leaves

  • 4

    (1/4-inch-thick) slices tomato

Directions

1. Heat a saucepan over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion, carrot, and garlic; sauté 3 minutes. Add 3/4 cup water and quinoa; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is absorbed. Spoon cooked quinoa onto a large plate; cool 5 minutes. Combine quinoa mixture, panko, salt, pepper, chickpeas, and egg in a food processor; pulse until chickpeas are slightly mashed and mixture comes together. Shape quinoa mixture into 4 (1/2-inch-thick) patties. 2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add patties to pan; cook 3 minutes on each side or until lightly browned. 3. Combine remaining 2 teaspoons oil and hot sauce in a bowl. Place patties on bottom halves of buns; top evenly with hot sauce mixture, lettuce, tomato, and top halves of buns.

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