Quinoa Burgers with Cilantro and Feta
Prep Time
10 minutes
Prep Notes
Prepare the quinoa ahead of time and let it cool. Cold quinoa will stick together better and hold its form when shaped into burgers.
If you own a pressure cooker (like an InstantPot), instead of cooking the quinoa on the stove, pressure cook it (with water or bone broth) to reduce its lectin content. Use the quick release method so the quinoa doesn't get soggy. You can do this the night before and put the cooked quinoa in the fridge so it's cold and ready when you want to assemble and cook the burgers.
To prepare the quinoa (without an InstantPot), rinse it under running water and then cook according to package directions using water, or chicken bone broth for more nutrition.
If you don't own a pressure cooker, time permitting, soak the quinoa the night before in fresh filtered water. If you have apple cider vinegar, kombucha, or water kefir, add about between 2-4 Tbl. to the soaking liquid overnight in order to ferment it. (Note: place the bowl in a warm spot to encourage fermentation). Soaking and fermenting helps break down the lectins to make the seeds more nutritious and less inflammatory (similar to what a pressure cooker accomplishes).
Cooking Time
30 minutes
Yields
approx. 10 burgers
Ingredients
1 cup uncooked quinoa (any kind)
1 cup green onions, chopped
8 oz. feta cheese, goat cheese, or your favorite
1 bunch fresh cilantro, chopped
1 cup shredded carrots
3 large pasture eggs
1/4 cup gluten free flour, such as plantain flour, cassava flour, or other
1 tsp. salt
Fresh ground black pepper, 8 turns
Avocado or olive oil for frying
Directions
Prepare quinoa, either on the stove or using a pressure cooker. Let cool completely.
Preheat oven to 350ºF.
Place cooked, cold quinoa in a large bowl and add chopped green onions, cilantro, carrots, cheese (amount to your taste), salt, pepper, eggs, and stir to combine. Add gluten free flour and stir to combine. Mixture should become sticky. Place large skillet with 1/4 cup avocado or olive oil on medium high heat. Using your hands, form mixture into burger-sized patties (I like them on the thin side) and press together tightly to hold shape. Gently place burgers in hot oil and cook until medium brown and crispy and dark brown on each side, carefully flipping with a spatula only once since burgers will want to fall apart until cooked. Place warm burgers on baking sheet and put into the oven for approximately 10-15 minutes until warm throughout. Serve warm.
Note; Extra burgers can be frozen.
Notes
Option:
Serve topped with a lime aioli -- combine fresh lemon or lime juice, salt (to your taste) and mayonnaise in a small bowl. Dollop on top of quinoa burgers before serving.
Note: You can add your favorite extra veggies into the burger base before forming into patties, such as sweet peppers, spinach, or shredded potato.