Flavourful Quinoa-Tofu Burgers on Pretzel Buns

Monday May 13, 2013


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Burger season is upon us. I think that everyone needs a good burger recipe. But what about a good veggie burger recipe?

Don't run for the hills yet! These are fab.

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I lived with my aunts family for the past year who happen to be vegetarian and at first I was terrified to cook for them- I thought my cooking was just not up to par since I hadn't cooked many vegetarian dishes that I was proud of. I am happy to say though that after some time, and careful observation, I have been cooking vegetarian a lot more and am starting to really love it!

I think vegetarian cooking takes a bit more creativity than just cooking up a bunch of meat. You can't simply lightly season and pop it on the grill or in the oven. It takes some coaxing to get the flavours to shine. Not to mention more careful planning to ensure you get all your nutrients.

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WAIT How were the burgers?
Well I don't think that I will ever be a vegetarian, but I truely enjoy the flavours and challenge. These burgers are a prime example. I love them.

While vegetarian burgers are not the same texture as beef or chicken burgers, they pack a flavourful punch while being slightly more crumbly in texture (they hold together decently in my experience). ALTHOUGH if you make these the day before and leave them in the fridge overnight, they tend to become a bit more solid and the crumble factor definitely is minimized.

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I served these burgers with guaccamole, goat cheese, salsa and tabouli AND my pretzel buns!

Recipe: Quinoa and Tofu Burgers

Makes 8 patties

Ingredients:

1 cup water
1/2 cup quinoa

1/3 cup walnuts
1 package extra firm tofu (450g)

1/4 cup parsley chopped
2 cloves garlic minced
1/2 purple onion diced fine
1/2 cup grated carrot
3/4 cup raw grated beets
2 eggs

1 tsp curry powder
1 tsp chilli powder
1 tsp smoked paprika
1/2 tsp cayanne
1 tbsp dried oregano
2 tbsp dried basil
1 tsp salt
3 tbsp quick cooking rolled oats
2 tbsp tamari

Method:

In a small pot, bring the water, and quinoa to a boil. Cover and simmer for ~10-15 minutes or until the water is absorbed. Put in a large bowl and set aside to cool.

Meanwhile, grind the walnuts in a food processor. Add the tofu and pulse until roughly incorporated. Pour into the bowl with the quinoa. Add the parsley, garlic, onion, carrot, egg, spices, oats, tamari and the grated beets and mix until thoroughly combined. Shape into 8 burger patties.

To cook: you can fry, bake or broil. If baking, heat the oven to 350 degrees F, line a baking sheet with parchment or a silpat and cook for 20 minutes flipping after 10 -- be very careful when you flip these and be very gentle as veggie burgers are more crumbly- Broil for 5 minutes per side to add colour. If you just want to do a quick broil- broil for 5 minutes per side on a greased baking sheet.

Enjoy with your favourite condiments!

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