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!
Quinoa is magical, isn’t it? It fills your belly but it doesn’t fill your waste-line. Quinoa is one of those healthy grains that you can manipulate to make it your own too. I like to cook mine in broth and add fresh herbs and veggies. This salad is tasty at any temperature too – great for those outdoor parties where you don’t necessarily have access to a stove or oven.
My porch garden is doing surprisingly well this year, considering the hot summer we are having. These guys are in full bloom.
And I’m using them in full force. This summer salad is fresh and easy and great for those times when you come home from the farmer’s market and realize that you can’t recall anything that happened in the last two hours but somehow came home with bags and bags of produce.
I love a good ol’ fashioned green bean. Whether steam them or bake them into a casserole, green beans have always been a favorite around my household.
I remember my mom would come home from work with boxes of canned corn and you guessed it, green beans. The rural folk she worked with would sell their produce at her warehouse and she bought cases from them every year. They were convenient when we needed an easy side dish.
Although my mom doesn’t do a lot of culinary exploring – I finally introduced her to orzo this last Christmas – I believe she would enjoy this salad.
Sometimes it’s hard to come up with new ways to serve vegetables. This recipe from Family Fresh Cooking is a new favorite for green beans. The toasty walnuts and cheesy crumbles really compliment the green beans while the quinoa fills the tummy. Plus as an added bonus, this salad tastes great cold or warm.
1 cup dry Quinoa (any type), prepared to package directions
1 pound fresh Green Beans, washed with trimmed ends
a few pinches of fine Sea Salt
1/4 cup toasted unsalted Walnuts, plus extra for topping
drizzle of Walnut Oil or Extra Virgin Olive Oil
a few ounces of crumbled Blue Cheese
Preheat oven to 350 degrees F with the rack in the middle. You can use a toaster oven for this small of an amount. Toast the dry nuts for about 10 minutes until slightly browned and fragrant.
Fill a large pot 3/4 full with cold water. Add a few pinches of salt and bring to a boil. Prepare an ice bath full of water to dunk beans in when they have finished cooking. This will set the color and keep them crisp.
Add the beans to the water and make sure they are fully submerged, add some more warm water if needed. Boil beans over medium high heat for about 2 minutes. They should be bright green and tender enough to be speared with a fork. Taste test to be sure 🙂
Drain beans in a colander and immediately put them into the ice bath. Swish them around in the bath until cool. Remove and dry on a paper towl.
Chop beans into little bite sized pieces. Toss with oil and nuts and some blue cheese. Add the quinoa and toss to combine. Top each serving with extra nuts and cheese. Serve at any temperature.