The key to a good veggie burger is recognizing that is not now, nor will it ever be, meat. If you’re expecting a veggie burger to taste like its cow-filled cousin, then you’re going to be disappointed. It’s not meat, so why should it taste like it? However, even though veggie burgers don’t taste like meat, they can still be meaty. And by that I mean they can be just as protein-packed, filling, and hearty as a hamburger.
You see, the goal of veggie burger-making should be to make it delicious and hearty. It is not meant to be a meat-imposter; It’s a veggie-packed replacement, and veggie burgers are just as awesome in they’re own way. Embrace this twist on the beef between buns that you already love, and you can find happiness in a veggie burger.
What I have for you today is a great choice for ditching your veggie burger virginity: Cheddar Quinoa Veggie Burgers. They’re easy to make, nutritious, and so very good. The components consist of quinoa, brown rice, sharp cheddar cheese, eggs, and more. The substantial level of heartiness combined with the generous dose of cheese makes these veggie burgers indulgent like the best of hamburgers. However, the quinoa, eggs, brown rice, and carrots give these guys something that meat-based burgers don’t have: gobs of nutritious benefits.
You’ve got to think beyond the beef when searching to satisfy your burger dreams. These Cheddar Quinoa Burgers are tender, filling, and flavorful. I absolutely loved them. Regular hamburgers are pretty one-note, but these guys have multiple dimensions of flavor and texture. In fact, mine was so good I didn’t even use a bun. I just ate it with a fork, topped with fresh and creamy avocado. Pure veggie patty perfection.
A Few Tips Before You Get Cooking:
- You can use zucchini in place of the carrot.
- I had roasted butternut squash on the side with these burgers. So delicious!
- Just because I didn’t use a bun doesn’t mean you can’t. Go whole-wheat for extra health benefits.
- Toppings are endless: caramelized onions, tomatoes, lettuce, condiments, or avocado like I used.
- I used a brown rice-quinoa blend because I couldn’t find plain quinoa. You can go straight quinoa if you like.
Cheddar Quinoa Veggie Burgers
Adapted from Eating Well, Living Thin
Yield: 4 burgers
- 2 generous cups quinoa or quinoa-rice blend, cooked according to boxed directions
- 3/4 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup low-fat cottage cheese
- 1 medium carrot, finely grated
- 3 eggs
- 6 tablespoons all purpose flour
- 2 green onions chopped, including white parts
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- Toppings of choice: onions, lettuce, mashed avocado, more cheese, condiments, etc.
- Preheat oven to 375 degrees F. Line a baking with aluminum foil and spray with nonstick spray.
- In a large bowl combine the cooked quinoa, cheddar cheese, parmesan, cottage cheese, carrot, eggs, flour, green onions, pepper, cumin, salt, and garlic powder.
- Separate mixture into 4 equal balls. Place each fourth on the baking sheet and flatten out to 1/2-inch thick. Bake for 20-25 minutes or until golden brown. Serve on buns or eat as is. Top with whatever you like!