This is by far the most time-intensive, as it requires you to use cooked quinoa, and then refrigerate the burgers for a few hours before cooking them. Actual prep time, though, is not long at all.
Of course, you could very well plan ahead slightly and, next time you cook quinoa at home, make an extra batch to have handy for this recipe.
1 cup quinoa, cooked (about 1/2 cup uncooked)
2 Tablespoons olive oil
1/2 cup baby portabella mushrooms, chopped
1/2 cup shredded carrots
1/2 cup red peppers, chopped
2 garlic cloves, minced
1 cup baby spinach leaves, loosely packed
1/4 teaspoon salt
Pepper, to taste
1/2 tsp curry powder
1/8 tsp ground ginger
3 Tablespoons scallions, chopped
1 teaspoon tamari
3/4 cup whole wheat breadcrumbs
In a medium saucepan, heat the olive oil. Once hot, add the baby portabella mushrooms and shredded carrots. Cook, stirring frequently for 2 minutes. Add the red peppers and cook, stirring frequently for 2 minutes. Add the garlic and cook until golden brown. Add the spinach leaves and cook for another 2 minutes, stirring frequently.
Allow vegetables to cool for five minutes.
In a food processor, process the cooked vegetables and spices for 20 to 30 seconds.
Empty the contents of the food processor into a large bowl. Add the quinoa, tamari, scallions and breadcrumbs; mix together with your hands until you achieve a dough-like solid mass.
Refrigerate the “burger dough” for two hours.
After the two hours have passed, take out burger dough from refrigerator. Form “burger dough” into four individual patties and cook to your liking (either pan-fry for a few minutes on each side or bake on a lighty oiled baking sheet at 375 degrees Fahrenheit for 7 minutes on each side).