Pumpkin Cilantro Quinoa Burgers

One of my favorite dishes to cook is veggie burgers, so I’m often experimenting with all different kinds. The burgers are typically a combination of veggies, beans, whole grains and seasonings, but I don’t necessarily measure exact amounts. And the burgers normally turn out tasty, but don’t always have the greatest texture…But finally, finally, I’ve made the perfect veggie burger in terms of texture (and flavor)!

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This Pumpkin Cilantro Quinoa Burger is thick, hearty and chewy. It holds together perfectly without crumbling apart. It isn’t too dry and it isn’t overly mushy. This burger had the perfect balance of ingredients to make it a delicious, satiating, and nutritious veggie burger!

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Eaten on a burger bun or a toasted cinnamon raisin english muffin (my fav!), with a little bit of arugula and dollop of hummus, this burger is perfection.

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Pumpkin Cilantro Quinoa Burgers

Makes 7 burgers

Inspired by Jenn at Peas and Crayons

1/2 cup red quinoa, uncooked

1 cup cannellini beans

1 cup pumpkin

1 cup old fashioned oats

1 clove of garlic, 1/2 tsp

1/3-1/2 cup fresh cilantro, chopped

1/2 tsp nutmeg

3/4 tsp ground ginger

1 1/2 tsp chives

1 1/2 tsp dill weed

Dash of cayenne

To make these burgers start by cooking the quinoa according to package directions and preheating the oven to 400 degrees.

While quinoa is cooking, in a large mixing bowl add the beans and mash with fork until the beans have the texture of a smooth, thick paste.

Next, add in the pumpkin, oats, garlic and cilantro to the bowl and mix until combined.

Season the mixture by adding in the nutmeg, ginger, chives, dill weed and cayenne. Stir again.

Finally, when the quinoa is done cooking, stir the quinoa into the rest of the patty mixture.

Form the mixture into seven patties and place on a non-stick sprayed, foil lined baking sheet.

Bake for 10 minutes, flip, and cook for an additional 5 minutes or until the outside of the burgers are crispy and golden brown. Enjoy!

Burgers are back,

Sydney

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