Sunday, June 3, 2012
Gluten Free Quinoa Burger
It is burger night again in the Silbaugh house.But this time the house is full of people who are watching their figures. After all Bikini season has started here in Southern California. Time to buckle down. I had been wanting to make Quinoa patties for some time. So packed with protein and way less calories than a traditional beef burger. One Quinoa patty has 130 calories. So we all enjoyed every last bite of this burger. My friend who is allergic to everything from sugar to wheat was over, she is also a vegetarian and from England and is not used to the way American's eat a "burger". She gave me permission to make the burger like regular American's would. She loved it. I loved it. Taylor loved it... enough said. This burger is a winner at my home. The men can have their beef burgers, I have always made sure they get their meat. But when I make burgers, from now on I am also making Quinoa Burgers. I may even do some ahead of time and store them in the freezer for an easy go to meal.
If you have questions about what buns are gluten free... EnerG, kinnikinnick, Udi's... there are a lot out there. Today I used EnerG.
adapted from Eating Well Living Thin.
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1/2 cup ricotta cheese
1 medium carrot, finely grated
3 tablespoons gluten free all purpose flour
2 green onions, sliced thin on the bias
1 /2 teaspoon Splenda or sugar or stevia
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.
In a large bowl combine the cooked quinoa, cheddar cheese, ricotta cheese, carrot, eggs, gluten free flour, green onions, Splenda, pepper, cumin, salt, and garlic powder. Mix well and then let chill in the fridge for 1 hour to let it set.
Heat a frying pan or griddle and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.
Fry until golden-brown, about 4 minutes on each side.
Makes approx. 10 patties.
You can store them in between parchment paper in an airtight container until you are ready to serve.
Get our your gluten free buns. We used gluten free Energ Seattle Hamburger Buns, Topped with Lettuce, Quinoa Pattie, Tomato and onion.
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