Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.
FOR THE BURGERS
- 1⁄3 cup olive oil
- 4 cloves garlic, finely chopped
- 1 small carrot, finely chopped
- 1 small yellow onion, finely chopped
- 1 rib celery, finely chopped
- 2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
- 2 cups cooked quinoa
- 1⁄2 cup breadcrumbs
- 2 tbsp. oregano leaves, finely chopped
- 1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
FOR THE RELISH
- 1⁄4 cup finely chopped parsley
- 2 tbsp. fresh lemon juice
- 1 tsp. ground cumin
- 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
- 1⁄2 small yellow onion, minced
- 6 hamburger buns, split and toasted
- Heat 2 tbsp. oil in a 12″ skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.
- Divide mixture into six 5 1⁄2-oz. patties, about 4″ wide x 1″ thick; place on a plate and refrigerate for 20 minutes or until ready to use.
- To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.
- Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.
Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.