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 â€" the ingredient that really makes it â€" 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

MAKES 6 BURGERS

Ingredients:

FOR THE BURGERS:

• â…" 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
• 1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
• 2 cups cooked quinoa
• ½ cup breadcrumbs
• 2 tbsp. oregano leaves, finely chopped
• 1 egg
• Kosher salt and freshly ground black pepper, to taste

FOR THE RELISH:

• ¼ cup finely chopped parsley
• 2 tbsp. fresh lemon juice
• 1 tsp. ground cumin
• 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
• ½ 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 1/2-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.

Source: http://www.saveur.com/article/recipes/Quinoa-Veggie-Burger^[1]

References

1. ^{^} http://www.saveur.com/article/recipes/Quinoa-Veggie-Burger (www.saveur.com)

Source : http://www.piarecipes.com/2013/10/quinoa-veggie-burger-with-roasted-red.html

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