A few years ago I worked for a friend who has an awesome organic cafe. Together, we embarked on a quest to create the ultimate veggie burger and yielded great success. However, this tasty little meatless burger was so time-consuming that it never really took off until my time at that cafe was over.
These days, since I like things to be easy, I decided to revisit the original recipe by taking the best elements from that burger and reinventing the wheel. The results? A no-fuss quinoa and bean-based patty loaded with raw veggies and bursting with flavor and spices.
My challenge to you is to let this recipe serve as a guide. Follow the instructions for the base and veggie ratios, but then feel free to get creative by spicing and dressing it up to your liking. If you'd like to try this with different veggies, go for it! Just be sure to keep them raw so they can be grated which, along with the seeds, give these burgers that unique crunch.
Another bonus is that these burgers freeze beautifully! You can easily double or triple the recipe; pan sear them on both sides and freeze them individually so that there's always something good to eat within easy reach. When you're ready to eat them, simply remove the burgers from the freezer and place into a baking dish. Bake in the oven at 350 degrees until warmed through (about 20 to 25 minutes).
I cooked these in a skillet (because I do everything in a sauté pan if I can) but you can also use a grill pan or cook them on an outdoor grill as long as the grates are not too far apart. Just make sure the grill or the pan is well oiled and hot — you want to get a nice sear on them.
Mouthwatering Loaded Veggie Burger With Quinoa
Makes five or six patties depending on size