Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes small 10-12 burgers
- 3/4 cup uncooked quinoa
- 1 can (15 ounces) garbanzo beans, drained
- 1/2 cup pitted kalamata olives
- 2 greens onions, chopped
- 1 teaspoon dried oregano
- 1 cup crumbled feta
- 1 egg, whisked
- 1/2 cup panko (optional, but it helps the burger hold together better)
First, rinse the quinoa. To cook the quinoa, you can use one of two methods. I prefer the second method, as the quinoa tends to be fluffier.
1. Combine 1 1/2 cups water with the quinoa in a pot. Bring to a boil. Once the water reaches a boil, turn the heat down to medium, put a lid on the pot and simmer for 12 to 15 minutes until all the water is absorbed.
2. Simply cover the quinoa generously with water (about 3 cups) and boil for 15 minutes, then drain off any remaining water. Drain the quinoa in a fine sieve. If you use a regular colander the tiny quinoa grains will slip through the holes.
In a food processor, pulse the cooked quinoa, garbanzo beans, olives, onions and oregano until there are no large pieces of bean remaining. You might have to stop several times to scrape down the sides. The mixture does not have to be completely smooth.
Put the quinoa mixture in a large bowl. Gently stir in the feta. Add salt to taste.
Gently mix in the egg. If using panko, mix it in as well.
You can make the burgers immediately, but they will hold together better if the quinoa mixture is refrigerated for 1-2 hours first. **For more tips on getting your veggie burgers to hold together, read below.
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
Form the quinoa mixture into burgers, using about 1/4 cup of the quinoa for each patty. If your hands are wet, the dough will stick to them less.
Heat a large skillet over medium high. Coat the bottom of the skillet with a thin layer of canola or sunflower oil (or another type of oil that does well with high heat).
Add the burgers in batches, browning each side about 3 minutes for a total cooking time of 6-8 minutes.
Use a spatula to set the burgers on the baking sheet and then bake for 10-12 minutes.
Eat the burgers while hot, at room temperature or cold from the refrigerator. The burgers can also be frozen and then reheated in a microwave.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
How to Make Veggie Burgers That Hold Together
The trickiest part of making veggie burgers is getting them to hold together and not crumble. While each veggie burger recipe is different, here are some things you can try that generally help:
- Add an egg and 1/2 to 1 cup of panko breadcrumbs to the mixture. The combination of the two really helps bind burgers together
- Chill the mixture for an hour or two before making the burger patties
- Keep the patties small (using 1/3 cup or less of the mixure)
- When the patties are in the frying pan, gently press down on them with a spatula to make them thinner
- Use a large, flat spatula for lifting and flipping the burgers. A wide offset spatula works well.