70 minutes
A delicious vegetarian burger made with quinoa patties, served with creamy avocado mayo and fresh pea shoots on a toasted English muffin.
to taste
Quinoa, rinsed
cups
each
Dry Bread Crumbs, plain
cups
Flat Leaf Parsley, finely chopped
cups
Shallots, minced
each
tablespoons
Garlic Clove, minced
each
Black Pepper, freshly ground
teaspoons
tablespoons
English Muffins, split and lightly toasted
each
Avocado Mayo
to taste
Sliced Cucumber
to taste
Pea Shoots
to taste
1. Cook Quinoa
Bring a saucepan of water to a boil with a pinch of kosher salt, then add the rinsed quinoa. Boil for about 10 minutes, or until tender, then drain and let steam covered for 10 minutes off the heat. Spread on a plate to cool to room temperature.
2. Preheat Oven and Prepare Patties
Preheat oven to 200°F to keep patties warm later. In a large bowl, combine cooled quinoa, eggs, bread crumbs, parsley, shallot, cornstarch, garlic, black pepper, and a little more salt. Let stand for 10 minutes, then shape into patties and refrigerate for at least 15 minutes.
3. Cook Patties
Heat olive oil in a skillet over medium heat. Cook patties in batches for about 6 minutes each, until golden and crusty. Transfer to a baking sheet and keep warm in the oven.
4. Assemble Burgers
Spread avocado mayo on the bottom half of each toasted English muffin. Add a quinoa patty, top with sliced cucumber and pea shoots, and cover with the other muffin half. Serve warm.
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