Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)
These Sun-dried Tomato and Mozzarella Vegan Quinoa Veggie Burgers are an absolute hit!! Rave reviews, very delicious and are full of flavour and filling!
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes chopped
- 1 1/2 eggs I usually beat a whole egg, then half it
- 3 tablespoons flour you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
Notes
These burgers are vegetarian.
If you try these Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
If you try these Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.Nutrition
Calories: 392kcal | Carbohydrates: 45g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 1241mg | Potassium: 392mg | Fiber: 5g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg