Season: Summer
Prep time: 20 minutes
Cook time: 35 minutes
The Quinoa burgers are used as buns, with layers of summer ripe tomatoes, seasonal greens with a chiffonade of mint, and smothered in a housemade Aioli.
(Not as difficult as you think)
Makes 8 Burgers
1 cup tri-color Quinoa
(first toasted, then cooked)
1 onion chopped finely
1 clove garlic (minced)
1/4 cup sunflower seeds
1 tsp sea salt, taste (add more if desired)
1/4 tsp fresh ground pepper
2 tbs tapioca starch
2 large eggs
1/2 cup plus 1 tablespoon parsley (chopped)
1/8 cup fresh mint (chopped in thin slices, aka, chiffonade)
1/2 lime juice, plus zest
1/2 tsp coriander, toasted then ground to a powder (all spices can be done together)
1/2 tsp cumin seeds, toasted then ground to a powder
1/2 tsp fennel seeds, toasted, then ground to a powder
3 tbs canola Oil, or Ghee (for frying)
1 tbs unsalted Butter (optional)
1 ripe tomato, sliced thin for serving
1 cup romaine lettuce, chopped (or other lettuce)
Rinse quinoa in a strainer and lay out on a towel.
In a saucepan, over medium-high heat, toast quinoa until the aroma starts to permeate.
(3-4 minutes)
Pour 2 cups of water over quinoa. Stir once. Bring water and quinoa to a boil and simmer covered for about 20 minutes or until all water is absorbed. If adding butter, add it to quinoa and let rest with paper towel over quinoa then cover it with the lid for 5 minutes. Fluff quinoa with fork.
Set aside to cool.
In a large bowl add cooled off quinoa and rest of ingredients and stir until well blended. Let sit for a few minutes.
Make quinoa burgers with your hands, about 3 inches round and 1 inch high. I like to use 3” cookie cutter for consistent shape.
In hot large nonstick skillet add canola oil or Ghee, then add quinoa burgers, In batches if necessary and cook each side until golden brown and crispy, about 5-7 minutes on each side.
Place one quinoa burger in center of plate. Next, place a small amount of aioli on top to keep tomato from sliding. Top with tomato and lettuces. Spoon 1 tbs Aioli on top and cover with one more quinoa burger.
Top with more Aioli and sprinkle mint Chiffonade over burger and around plate.
Aioli Mayonnaise
1 egg yolk
1 tsp dijon mustard
1 cup light olive oil or canola
1 tsp red wine vinegar
1 tsp lemon juice
Whisk the egg yolk,mustard and salt in a small bowl. The size makes a difference as the oil whisks into the egg yolk more readily in a cozy bowl. A motor & pestle also works.
Add the oil a few drops at first, stirring quickly. Continue to very slowly add more oil, until the yolk begins to hold the oil and thicken. Now you can pour the oil just a bit faster, in a steady stream, but don’t stop stirring. You need a bit of wrist stamina for this task, but it is so worth it! At about 1/2 cup of the oil, if it gets to thick, add a 1/2 tsp or more of water. Use all the oil, still stirring, then add lemon and vinegar.
Taste for seasoning.
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