Blog warning: This post is filled with extreme excitement. Only food lovers should continue.
I am a huge veggie burger fan. From Gardenburgers, to homemade Black Bean Burgers, I love veggie burgers of all shapes and sizes. I have eaten many veggie burgers in my day, too many to count, but this quinoa burger takes the cake.
I have to say, I’ve made many dishes that I have enjoyed. Heck, I love food so that’s not too difficult to understand, but to be honest, I haven’t been this passionate about a meal in quite awhile.
I’ve absolutely fallen in love with this crispy quinoa burger!! The combination of the sweet and tangy beer caramelized onions, gooey swiss cheese, runny egg and crunchy potato chips is extremely messy and completely SATISFYING! This is a burger that even a meat-eater will love.
This is definitely my new ‘go to’ when I am craving something comforting and vegetarian.
SO YUMMY! The egg comes highly recommended but whatever you do, don’t skimp on the potato chips. This burger needs that extra crunch!! Call these burgers QuinWOW burgers.
QuinWOW Burgers with Beer Caramelized Onions and Swiss
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 4-5 Burgers
Serving Size: 1 Burger
2 cups cooked quinoa (cooking your quinoa in vegetable broth will add a TON of flavor!)
1 cup cannellini beans, mashed
1/2 cup diced mushrooms, cooked (I used baby bellas)
1/2 cup panko bread crumbs
1 large egg, lightly beaten
1 large clove garlic, finely chopped
1 teaspoon chile powder
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup sharp cheddar cheese, shredded
4 tablespoons vegetable oil
4 of your favorite burger buns (I used brioche), toasted
4 eggs cooked to your liking, optional but highly recommended
Potato chips, plain or salt and pepper chips are recommended
Beer caramelized onions
1 tablespoon butter
1 large sweet onions, thinly sliced
1 pinch of salt
1 cup or so beer (I used a lager)
In a bowl combine the quinoa, mashed cannellini beans, mushrooms, bread crumbs, egg, garlic, chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties. Place on a plate and put
Caramelize the onions. Heat a large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and salt and cook for a minute or two, stirring frequently.
At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has mostly evaporated. Remove the onions from the skillet and keep warm.
In the same onion skillet add 3-4 tablespoons vegetable oil and heat to medium-high heat. Grab the quinoa burgers and smash them into the pan until they form a patties, about 1/2-inch in thickness. Cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the swiss cheese, cover the pan and cook 1-2 minutes or until the cheese has melted.
To assemble the burgers, place each burger on a toasted bun, top with equal amounts of caramelized onions, the runny egg and crispy potato chips. Grab some napkins and DEVOUR!
What’s better than a burger that you make with your own hands and grill on your own grill? A stuffed burger that you make yourself and grill on your own grill! Obviously.
We stuffed our burgers with pepper jack but you can use whatever cheese you like. I’ve seen all sorts of variations of stuffings too – from basil and mozz to bacon and bleu cheese – get creative. Or as Miss Frizzle from the Magic Schoolbus series would say, “Take chances, make mistakes, get messy!”
The key to an amazing stuffed burger is to separate each hamburger patty into two smaller patties. Then you thin each of them out and add your stuffing in between, creating a sort of ground beef sandwich around your filling. You want the ground beef to cover all sides of the filling so everything stays nicely inside. You don’t want your filling oozing out too early.
4 small buns (I used larger deli dinner rolls for mine), buttered and toasted (optional)
Spray non-stick spray on your grill grate then preheat your grill to a medium to medium-high heat.
In a bowl, combine the beef, egg, salt and pepper and a few dashes of Worcestershire sauce together until well combined.
Divide the ground beef mixture into four portions and shape each into a ball. Divide each of those into two and press into smaller patties. Take one patty, add cheese to the center of it and top with another smaller patty. Form into one larger patty and seal the edges. Repeat with the other patties.
Place the burgers on the grill and cook, turning once, about 3 minutes per side. Add the burgers to toasty buns and top each with fresh avocado slices and crispy onion straws or bacon strips. Serve immediately.
Portobello mushroom burgers are all about the marinade. Drench it in your favorite marinade and slap it on the grill. I made these for the first time last night and my neighbors couldn’t stop asking me what I was making. The aromas were driving them buggy. I’m sure my audience expected me to say that I was cooking a big ol’ slab of beefy, steaky goodness because when I told them I was cooking mushrooms, their eyes practically dropped out of their skulls.
It’s that marinade baby!!
Use your favorite or use my recipe below. Either way, they’ll end up tasty and completely satisfying. I couldn’t even finish mine, I was so full!
If you’re looking for a substitute for a beef burger, you came to the wrong place. Yes, these are called, “Portobello mushroom BURGERS,” but if you’re expecting meat, you will be disappointed. These aren’t a substitute in my eyes (I am 100% carnivore), but don’t let that deter you from trying one or three. They are so juicy and flavorful, you’ll be happy you did. Plus your body won’t feel like a complete blob after finishing one. Instead it will thank you kindly in the morning.
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together ingredients and pour over the mushrooms. Let stand at room temperature for at least 15 minutes, turning the mushrooms a few times.
Preheat grill for medium heat. Brush grate with oil. Place mushroom on the grill and reserve the marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade often, until your marinade is gone. Top with cheese during the last minute of grilling and serve.
Tuna always reminds me of Jessica Simpson and the “chicken of the sea” bit she had going years back. That or the school of tuna in Finding Nemo. When you think of tuna, I bet a burger is the last thing that comes to mind.
This original recipe came from Andrea from Can You Stay For Dinner? and appeared during her Hunger Challenge. Andrea explains it best:
“It’s Hunger Action Week from the 21st through the 25th of March and the challenge is to eat breakfast, lunch and dinner spending only $7 a day to get a sense of what people who rely on food stamps experience. $7 is the maximum food stamp benefit given to one person in the state of Washington per day. For a family of two, like us, we’d get $12 a day. This will be a way of expressing a sort of empathy for what millions of people deal with on a daily basis, and also a way of bringing awareness to hunger.”
She has some awesome, budget-friendly recipes that erupted from this challenge. This tuna burger is one of the best of ’em. I tweaked the spices here and there to cater to my own personal tastes and I could not believe how tasty these turned out! Tons of flavor AND they were healthy?? I was a foodie in food heaven. Next time I throw a little get together, I might turn these into sliders.
Combine tuna, bread crumbs, green onion, parsley, garlic, dill, salt, pepper, lemon, sour cream and egg and mix well with your hands. Form into 4 patties (they will be wet), place on a greased baking sheet and bake for 20 minutes at 400 degrees F.
Serve the burgers on toasted English muffins with romaine and sliced tomato. Spread additional sour cream on each burger, if desired.
This is the ultimate veggie burger! These things are so packed with flavor — you’ll never have a bland black bean burger again. You can mix and match ingredients depending on what you have available in your fridge or garden, but try to keep the size of each ingredient to a minimum. Larger pieces will cause the patties to fall apart even more than they already do.
For those of you who haven’t had a black bean burger before, don’t expect this to taste anything like a beef burger. These veggie burgers are in a category of their own.
I broiled these on a lightly greased pan in my oven instead of grilling them. I had problems keeping the patties together, but they were easy enough to reform afterwards. Next time I will make smaller patties and make sliders instead.
2 (16-ounce) cans black beans, drained, rinsed and dried
1 green bell pepper, seeded and diced
1/2 yellow onion, diced
1/2 cup diced mushrooms
6 cloves garlic, minced
3/4 cup shredded mozzarella cheese
1 tablespoon chili powder
1 tablespoon garlic salt
1 tablespoon ground cumin
1 teaspoon hot sauce, or to taste
1 tablespoon Worcestershire sauce
1/2 cup dry bread cumbs
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans. Add the Worcestershire sauce.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
Make smaller patties to create Black Bean Sliders and serve them at your next event for a healthy snack alternative.