quinoa burgers

What? Yes.

I might call it a quinoa cake, instead of a burger. It's a mockery of real burgers, I think, because those are worthy of a delicious roll, gooey condiments, melty cheeses, and special toppers.

And this rascal is not intended to be a vehicle for those good things.

But it is a creative way to package quinoa, one of my favorite new protein-packed side items. So there's that.

I think these are particularly tasty when cooked in a cast iron skillet (thank you, Lori, for the hand-me-down). And you have to commit to the low-and-slow method. Otherwise they'll burn and fall apart, which is a complete waste.

Quinoa Burgers Cakes
Makes 6-8

2 rounded cups cooked quinoa (follow directions on package)
1 c. mozzarella cheese, shredded
1/2 c. low-fat cottage cheese
1 medium carrot, finely grated
3 eggs
3 Tbsp. all purpose flour
2 green onions, chopped (including white parts)
1/2 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. garlic powder
olive oil for frying

1. In a large bowl, mix all the ingredients together, except the olive oil.


2. Heat olive oil in a cast iron skillet on medium low heat. Mixture will be slightly sticky, so using a large spoon or 1/4 cup measuring cup, drop mixture into the pan and lightly flatten to about a 1/2-inch thickness.


3. Fry until golden brown, about 4-5 minutes on each side.

I should also note that surprisingly, these are very fine to reheat.

So if you're digging on quinoa like me, try them for a punch of variety.