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Pico de Gallo Quinoa Burgers

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A hearty, vegetarian quinoa burger with pico de gallo and cotija cheese, topped with guacamole. Even the most carnivorous won’t miss the meat.

Ingredients

  • ¾ cups Uncooked Quinoa
  • ½ teaspoons Salt
  • ¼ teaspoons Cumin
  • ½ cups Crumbled Cotija Cheese
  • 2 whole Tomatoes, Seeded And Diced
  • ¼ cups Chopped Fresh Cilantro
  • 1 teaspoon Lime Juice
  • ½ cups Plain Dried Bread Crumbs
  • 2 whole Eggs, Beaten
  • Canola Oil
  • 6 whole Hamburger Buns
  • 6 leaves Lettuce
  • Guacamole As Desired For Garnish

Preparation

Cook the quinoa according to package directions. Then remove it from heat and allow to cool.

In a large bowl combine cooked quinoa, salt, cumin, cheese, tomatoes, onion, cilantro, lime juice, breadcrumbs and eggs. Use your hands to mix well. Once everything is well combined, use your hands to form the mixture into 6 equal-sized patties. Put the patties on a platter and place it in the refrigerator to chill for at least 30 minutes. This will allow them to firm up.

When you are ready to cook, heat a thin layer of oil in a skillet over medium heat. Cook patties 5-7 minutes on each side or until the outside is golden brown and the patties are cooked through (since there is egg in them).

Toast buns if desired.

To assemble a burger, place a leaf of lettuce on the bottom bun, top with a quinoa burger and spoon guacamole on top. Top with the top bun. Repeat with remaining ingredients. Serve.

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Profile photo of Rebecca Bess

Rebecca Bess on 12.17.2013

These had great texture. They were a great alternative to black bean burgers which we usually make.

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