Its been almost 3 weeks of healthy eating and exercising everyday. I have been really trying hard to not to fall off the wagon. Since its my day off, I wanted to eat something different, yet healthy. I am bored of eating same old salads/soups for lunch. I haven’t made home made veggie burger in almost 2 years. It was time to add a new recipe to the list and this one is delicious as it gets. These patties are loaded with protein and fiber as well as quite filling. This recipe is very easy and takes very little time to make. I am so tired of the same old veggie burgers made with potatoes. I wanted to try to make with quinoa, little healthier version. One burger is only 132 calorie and quite filling.
These burgers are very versatile and can be used in salads, in pita bread or in sandwiches. These burgers are great meatless option that even meat eaters will love. These can be made ahead in time and can be frozen if need to be. These burgers can be made in many variations, you can play around with spices and even add cheese if you want. I chose not to add cheese because I wanted a very low calorie, healthy burger.
When you make these burgers, just be careful with your ingredients. Make sure you have right balance of veggies, quinoa and flour. I would rather skip the breadcrumbs to get healthier burgers. Make sure you shred your veggies and cook it until all the water is evaporated. When you add quinoa make sure to drain all the water out and cook it until all the extra water is evaporated.
2 small zucchini, shredded
¾ cup quinoa cooked
3-4 garlic cloves, shredded
2 jalapeno peppers, shredded
1 tsp turmeric
2 tsp cumin-coriander powder
2 tsp chili powder
1 tbsp sour cream
3 tbsp all purpose flour
Salt to taste
1 tsp mustered seeds
1 tsp cumin seeds
2 tsp lemon juice
2 tbsp olive oil
In a medium pot, ring water to oil and cook the quinoa. Once done, drain water and set it aside. Shred all the vegetables and keep it aside.
In a medium pan, heat the oil over medium heat. Add mustered seeds and cumin seeds. After it begins to splatter, add your shredded green chili, garlic, zucchini. Cook until add the extra water is evaporated. Add quinoa and all the spices. Cook the mixture, stirring frequently until all the extra water is evaporated. Make sure the mixture doesn’t become too dry. Adjust spiciness to your taste buds. Once stuffing is done cooking, take it out into a bowl and let it cool.
After the stuffing is cooked, add flour and sour cream and form into patties. Heat the oil in a large skillet over medium-high heat, add your patties and let it cook until bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second side until golden brown. Remove from the skillet and cool on a large plate while you cook the remaining patties.
Serve plain with dollop of sour cream or in a pita, on a salad, on a sandwich, with sliced avocado, etc. There are so many ways you can enjoy them!
P.S. I usually make extra stuffing and refrigerate it for the next meals. It doesn’t take long to cook the patties on the stove. You can also add your favorite shredded cheese in the mixture.