So we have all resolved to eat a bit healthier but we still crave hearty meals. My Mexican quinoa burgers are not only healthier than your average burger, they also pack a nutritional punch. They are crunchy, tasty and filling while helping you keep your healthy new year promises!
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or vegan chicken bouillon broth
- ½ teaspoon cumin
- 2 scallions, minced
- ¼ cup cilantro, minced
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 flax eggs (1 flax egg = 1 tablespoon ground flax seed + 3 tablespoons warm water, whisked to eggy consistency)
- ¼ cup unsweetened soy or almond milk
- ½ cup vegan shredded cheddar or vegan Mexican blend cheese
- ½ cup all purpose flour (gluten free if desired)
- 1 medium Hass avocado – diced
Bring 2 cups broth to a boil. Add quinoa, and reduce heat to low. Cover, and let simmer for 15 minutes, or until quinoa is tender and water is absorbed. Remove from heat and let cool. Quinoa can be prepared ahead of time.
Pour cooled quinoa into a large mixing bowl, and add the cumin, scallions, cilantro, salt and pepper. Stir to combine. Add in flax eggs and milk together in a small bowl, and add to quinoa mixture. Add cheese and mix all well. Stir in flour and make sure everything is combined well. Let sit for 10 minutes, so flour can absorb any moisture. Gently fold in diced avocado.
Heat a non-stick skillet and lightly spray with cooking spray. While pan is heating, form quinoa mixture mounds and flatten into burger patties (this will make approximately 20-2 inch cakes, or 10 larger ones). Add patties to the skillet so they fit with some room in between them. Cook patties for 5-7 minutes, or until the bottoms are deeply browned. Carefully flip the cakes with a spatula and cook for another 5 minutes, or until golden.
Remove from the skillet, and cool on a wire rack while you cook the remaining quinoa cakes.
Serve on burger buns or crusty bread, top with lettuce, salsa, more vegan cheese, vegan chipotle mayo and enjoy!