In summer, fire up the barbecue and get ready for these quinoa-bean burgers. Shape them ahead of time and keep them refrigerated until ready to party.
Ingredients:
1 cup okara
2 cups cooked beans mashed (pinto beans, black beans or chickpeas)
1 cup cooked quinoa
1/2 cup finely shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
1/4 cup finely chopped green pepper
2 cloves garlic, minced
2 green onions, finely chopped
1/2 cup cilantro leaves, chopped
2 eggs
11/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne
1 tsp steak seasoning
2 cups panko breadcrumbs
Directions:
In a large bowl, combine all the ingredients except the panko breadcrumbs. Mix well. Shape the mixture into ten 3/4 inch thick patties.
Roll each patty in the panko breadcrumbs to cover completely. Refrigerate until ready to cook. Freeze immediately those not used. In a nonstick sauté pan, add some oil. Place the burgers on the hot pan and pan fry them for 3 minutes on each side or until golden brown.
If using a barbecue, prepare the outdoor grill as follows. When the charcoals are ready, grease a cold grill rack with nonstick cooking spray and place the rack on a grill. Grill the burgers over medium heat for 3 minutes. Turn and grill the other side for another 3 to 4 minutes. Serve with hamburger buns or enjoy them by themselves.
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