Sun-Dried Tomato and Mozzarella Quinoa Veggie Burgers
Ingredients
The burgers
-
1
cup
cooked quinoa
-
¾
cup
low part skim mozzarella shredded cheese
-
2
pieces
sun-dried tomatoes, chopped
-
1½
pieces
eggs
-
3
tablespoons
flour
-
1
tablespoon
chopped scallion/green onions
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
garlic powder
-
1
teaspoon
sriracha (optional)
-
2
tablespoons
oil
To cook quinoa
-
1
cup
uncooked quinoa
-
2
cups
vegetable broth
-
½
teaspoon
salt
Instructions
- Rinse the quinoa in a mesh strainer.
- Heat olive oil in a pan and dry the quinoa for about 2 minutes.
- Add broth and salt, bring to a boil, then lower heat and cover, cooking for 15 minutes.
- Fluff the quinoa with a fork once all the liquid is absorbed.
- Combine all burger ingredients except oil until mixed well.
- Divide mixture into 4 patties.
- Heat oil in a pan over medium-high heat.
- Cook each burger for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
- Transfer to a paper towel to remove excess oil and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
392
Total fat
17g
Total carbohydrates
45g
Total protein
16g
Sodium
1241mg
Cholesterol
78mg
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