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Sunday, March 26, 2017

Klunker's easy quinoa burgers

Klunker's easy quinoa burgers

I have been on a huge quinoa kick lately.  I love it for breakfast, lunch, and dinner!  I feel good when I eat it.  It fills me up, and keeps me full for a long time.
I wanted to make some kind of patty from the quinoa, one that I could freeze.  I work graveyard shift on the weekend, and so I need quick meals.  I decided to try and make a burger patty, and see how that worked out.  I am here to tell you that it turned out great!!
It is super simple, goes into the food processor and you are good to go.

Ingredients

8 oz. cremini mushrooms, cleaned
1 14.5 oz. can of canellini beans, drained and rinsed
1 1/2 cups cooked quinoa
1/2 cup oats
1 tsp. dijon mustard
2 tsp. garlic powder
2 tsp. onion powder
1 tsp salt (optional)
1/2 tsp. ground black pepper (optional)
1/2 tsp. ground cumin
1 tsp. liquid smoke ( I used mesquite flavor, but any will do)
1 cup cooked brown rice
1 tablespoon rice flour

The first thing you want to do, is to put all your cleaned mushrooms in the food processor and pulse them down (see picture) to a rough chop.  Place into a large saute pan, over medium heat.  
Saute until all the liquid is out of them.  They will get really wet, just keep cooking until they are no longer wet. (10-12 minutes)



Put aside after cooking to cool just a bit, and then add to the food processor with the next step.
Add all the other ingredients except the brown rice, and the rice flour.




Now blend until almost smooth.  You will have a few chunks, but that is great.



Now, scoop out into a large bowl.
Add The brown rice and rice flour, mix with a wooden spoon or rubber spatula until well blended.





Once it is all mixed, let sit for 20 minutes to set up.  You will have the time, because you just made a mess, and it needs to be cleaned up, so get to it.
Now, you have a clean area to do the next step.  Form into balls (I used a large cookie scoop) and press into patties.



You can make as thick or thin as you like, but thin will be more "chewy" and wont feel like you are biting into mush.
I put them on a cookie sheet after forming, and put in the freezer to get hard.  It is easier to freeze apart from each other, and then portion them after.  
I also had a few I kept out, so I could have them for dinner tonight.



To cook, just place in a nonstick pan, over medium heat, until each side is golden brown.  One way to know if they are ready to turn, is shake the pan just a bit, and if they move freely, they can be flipped.
Now, enjoy and eat! (eat as patties, or on a bun)



I served with baked cauliflower and tomatoes.

For those that don't know what canellini beans look like, here is a picture.  They are a soft white bean.



Enjoy!



2 comments:

  1. Sounds wonderful! I would remind everyone to save the liquid when you drain the Canellini beans! That liquid is called Aquafaba, and is an AMAZING egg/egg white replacer!!

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