I am becoming a bigger fan of quinoa every day. Seriously, if you haven’t cooked with it yet, you might as well start today!
You are actually getting a two for one deal today. That’s right, two pins were needed to tackle this dinner. The same quinoa mixture was used to make quinoa burgers as well as quinoa bites.
2 rounded cups cooked quinoa
3/4 cup shredded cheddar cheese
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated OR 1 cup shredded zucchini, squeezed dry (I went with zucchini)
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
1. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.
2. Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick. The recipe stated that using medium-low heat will give them more time to set up so they are easier to flip. False. They took forever to cook over medium-low heat and they still fell apart. My husband pushed me aside, rolled up his sleeves, and cranked up the heat. Using medium to medium-high heat, he had those babies frying in no time. His burgers were the only ones picture worthy. He was quite proud of himself.
3. Fry until golden-brown, about 4 minutes on each side.
You should have enough of this mixture to make about 10 burgers. We made about 6 and still had a lot of the mixture left. I put the leftover mixture in the fridge and decided to wait until tomorrow to tackle the rest of it.
I was reminded of another quinoa pin I had, Cheesy Quinoa Bites. The recipes are very similar, but the preparation methods are quite different. Instead of making burgers, she bakes her mixture in mini-muffin tins. While I don’t have mini-muffin tins, I at least had regular muffin tins. I figured this method was worth a try.
No matter how you prepare these, the recipe itself is delicious. The burgers definitely take some patience and finesse, so I would go the muffin tin route if you don’t have the time to perfect the cooking technique.