Quinoa Veggie Burger with Roasted Red Pepper Relish

Name: Quinoa Veggie Burger with Roasted Red Pepper Relish
Total time: PT0D0H0M
Yield: makes 6 Burgers
Ingredients: 1 ⁄ 3 cup olive oil; 4 cloves garlic, finely chopped; 1 small carrot, finely chopped; 1 small yellow onion, finely chopped; 1 rib celery, finely chopped; 2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry; 2 cups cooked quinoa; 1 ⁄ 2 cup breadcrumbs; 2 tbsp. oregano leaves, finely chopped; 1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed; 1 egg; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup finely chopped parsley; 2 tbsp. fresh lemon juice; 1 tsp. ground cumin; 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped; 1 ⁄ 2 small yellow onion, minced; 6 hamburger buns, split and toasted

Serves
makes 6 Burgers

HELEN ROSNER

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.

Ingredients

FOR THE BURGERS

¹⁄₃ cup olive oil
4 cloves garlic, finely chopped
1 small carrot, finely chopped
1 small yellow onion, finely chopped
1 rib celery, finely chopped
2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
2 cups cooked quinoa
¹⁄₂ cup breadcrumbs
2 tbsp. oregano leaves, finely chopped
1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
1 egg
Kosher salt and freshly ground black pepper, to taste

FOR THE RELISH

¹⁄₄ cup finely chopped parsley
2 tbsp. fresh lemon juice
1 tsp. ground cumin
2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
¹⁄₂ small yellow onion, minced
6 hamburger buns, split and toasted

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Instructions

Step 1

Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.

Step 2

Divide mixture into six 5 1⁄2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

Step 3

To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

Step 4

Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
Divide mixture into six 5 1⁄2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.