Being the pescatarian that I am…I rarely ever get to eat burgers at barbeques because I’m usually the ONE person who doesn’t eat meat. I’ve never really minded it too much because I’ve never been a big burger fan but for some reason (probably because it’s summer now), I’ve been craving Quinoa burgers.
So, I decided to whip up a Quinoa burgers at home using mashed yam as the binder instead of eggs to make it vegan. I also skipped out on adding flour to help it bind together because I’m trying to stay off gluten due to my sensitivity but if you feel like your quinoa isn’t holding together very well, feel free to add in a tablespoon or two of it to help it bind!
Simple. Clean. Ingredients (makes 6 – 7)
2 yams mashed or 3 carrots mashed (or sub 2 eggs)
1/3 cup uncooked quinoa
1/2 onion diced small
1 clove garlic minced
2 green onions sliced
1/2 cup flaked tuna (optional)
seasoning and herbs to taste
Lettuce cook Quinoa burgers!
1. Prepare your ingredients by boiling and mashing your potatoes/carrots, cooking your quinoa and sauteing your onions and garlic.
2. Combine your mashed potato/carrot, quinoa, green onions, tuna, onions, and garlic together. Season to taste.
3. Form your mixture into 6 – 8 patties depending on how big you make them. If they feel like they are falling apart, stir in 2 tablespoons of flour to help it hold together. Cook the patties in a frying pan for 3 minutes on each side until golden.
4. Munch on top of a salad, or between lettuce leaves or between burger buns!
