I’ve just returned from a wonderful weekend with my Aunt Candy. We meet in Pennsylvania for a girlfriend weekend every summer. (I wrote about our dining adventures on FoodNuts! Check it out!)
While driving home (nearly six hours) I started thinking about veggie burgers. A bit of an obsession right now. Actually, what I was thinking was that I would be home late on Sunday and how on earth would I do my weekly food prep? I remembered that I had some cooked quinoa in the refrigerator and thought that surely quinoa would be great in a veggie burger. So I dreamed up a new recipe.
JL’s Quinoa-Daiya Burger
- 1/2 can red kidney beans
- 1/2 cup TVP (mix 1/2 cup TVP with 1/2 of veggie broth & a dash of Louisiana hot sauce and let sit for 20 minutes)
- 1/2 cup cooked quinoa
- clove of garlic
- 2.5 T flax/3 T water (whisk together; serves as binding)
- 1/2 t Herbamare
- Daiya Cheese (mozzarella and cheddar)
In the food processor, pulse first six ingredients for 20 seconds; scrape the sides of the bowl and pulse for another 20 seconds.
In a small bowl mix together mozzarella and cheddar Daiya cheese (about 3/4 cup)
Make a thin pattie. Add dollop of mozzarella/cheddar Daiya blend to the pattie.
Make another thin pattie and place on top of the pattie with cheese. Press and pinch the sides closed.
On the grill, heat a piece of foil. When heated, spread olive oil over the foil. Grill the burgers for 20 minutes (10 minutes on each side)
I served the burger over collard greens, red onion and avocado and a side of dehydrated kale chips
Just look at that Daiya Cheese in the middle
WE HAVE A WINNER!
so I can ship you the goodies!
Again, thank you Robyn and PureNRG and thanks to everyone who participated!