Quinoa Burgers
Made with quinoa, cottage cheese, and fresh vegetables, these quinoa burgers are hearty, healthy, high in protein, and gluten-free.
Servings: 6
Ingredients
Quinoa
- 1 ½ cups dry quinoa
- 3 cups water
- ½ teaspoon kosher salt
Quinoa Burgers
- ½ cup cottage cheese
- ¼ cup fresh parsley chopped
- 1 large carrot grated
- 1 ½ cups grated zucchini squeezed dry to remove excess moisture
- 2 large eggs
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- ½ tablespoon minced garlic
- 2 cups cooked quinoa slightly cooled
- cooking spray
Instructions
- Prepare quinoa by bringing placing 1 ½ cups dry quinoa, 3 cups water, and ½ teaspoon kosher salt in a large saucepan. Bring to a boil, then reduce heat. Cover and simmer for 15-20 minutes, or until quinoa is tender. Fluff with a fork. Alternatively, follow my directions for Instant Pot Quinoa.
- Measure out 2 cups of cooked quinoa and spread it out on a sheet pan to cool slightly for 10-20 minutes before preparing burgers. Speed up the process by popping the pan into the freezer for 5 minutes.
Prepare Quinoa Burgers
- Preheat the oven to 425℉ (220℃) and line a large rimmed baking sheet with parchment paper, or grease well with cooking spray.
- In a large mixing bowl, mix the ½ cup cottage cheese, ¼ cup fresh parsley (chopped), 1 large carrot (grated), 1 ½ cups grated zucchini (grated), 2 large eggs, 1 teaspoon onion powder, 1 teaspoon pepper, 1 teaspoon kosher salt, and ½ tablespoon minced garlic together until well combined. Add 2 cups cooked quinoa (cooled) and thoroughly mix.
- Scoop ¼ cup of the quinoa mixture unto the tray, forming 12 mounds in total, spaced 4 inches apart. Using slightly damp hands, form the mound into a burger shape, that is about ½-inch thick. Spray the top of the burgers with cooking spray.
- Bake the burger patties for 20-25 minutes on the first side, Remove from the oven, gently flip, return to the oven, and continue to bake for 15-20 minutes, or until golden and set.
- Let cool on the baking sheet for 5-10 minutes and then serve as desired.
Video
Notes
Alternative Cooking Method: These burgers do not hold up well to grilling. They achieve the best texture when baked at a high temperature. However, they can be pan-fried over medium-high heat for 7-8 minutes per side, if desired.
Cottage Cheese: Use full-fat or reduced-fat, not fat-free cottage cheese for the best texture and results.
Zucchini: For 1-½ cups of zucchini, you will need 1 large zucchini (about 8 ounces). Finely grate the zucchini on a box grater or in a food processor. Place the zucchini in a clean kitchen cloth or in cheesecloth and squeeze excess moisture out before adding to the quinoa.
Storage: Leftover Quinoa Burgers can be stored in the refrigerator in an airtight container for 3 days. Alternatively, freeze the burgers for up to 3 months in a freezer-safe container. To reheat, remove as many burgers as desired and bake from frozen for 5 minutes per side in a 450-degree F oven, or until warmed through.
Nutrition
Calories: 125kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Cholesterol: 57mg | Sodium: 487mg | Potassium: 276mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2080IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1.5mg
