Quinoa Veggie Burger with Roasted Red Pepper Relish

Quinoa Veggie Burger with Roasted Red Pepper Relish

Quinoa Veggie Burger with Roasted Red Pepper Relish
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite.Helen Rosner

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.

Quinoa Veggie Burger with Roasted Red Pepper Relish
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.
Yield: makes 6 Burgers

FOR THE BURGERS

  • 13 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
  • 12 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

  • 14 cup finely chopped parsley
  • 2 tbsp. fresh lemon juice
  • 1 tsp. ground cumin
  • 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
  • 12 small yellow onion, minced
  • 6 hamburger buns, split and toasted

Instructions

  1. 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.
  2. Divide mixture into six 5 12-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.
  3. 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.
  4. 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.