Flashback Recipe: Quinoa-Daiya Burger

I had dinner with L.A. bloggers last night! Can’t wait to tell you more about it later! For now, just days away from Vida Vegan Con, here’s another flashback recipe.

***

Here’s another favorite burger recipe. I loved the melted Daiya in the middle!  The Quinoa-Daiya Burger.

JL’s Quinoa-Daiya Burger
PRINT RECIPE

Ingredients (Makes 4 burgers)

  • 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)

Instructions

  • 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)

6 thoughts on “Flashback Recipe: Quinoa-Daiya Burger”

    1. I made these last night and enjoyed the texture once cooked. They were perfectly filling. However, I had a heck of a time actually making the patties. They mixture was super sticky. My hands were covered, and I couldn’t quite get the two patties to seal up. I finally got something resembling a patty into the oven. They weren’t pretty, but they were definitely tasty. Was your mixture sticky? Not sure where I went wrong.

      1. I’m LOL because I actually recall thinking they didn’t look all that great but I loved the taste. I wonder if stickiness varies based on how long you soak the TVP?

Comments are closed.