I’m a pinning queen when it comes to Pinterest. Any time I need to find a new recipe or some quick DIYs, I find them on Pinterest. This original recipe came from How Sweet It Is. I tweaked the recipe a little to fit my family’s needs. I’ll show the original recipe, then show my modifications. I also made a Sriracha Avocado Mayo mix. My rule is that Sriracha makes everything taste better. The mayo mix was a huge hit with the family. Not only did they use it as mayo on the burger, but a dipping sauce for the sweet potatoes fries as well.
This recipe is in-between easy and intermediate. I’m not going to lie. I had a hard time keeping the patties together. I knew the mixture was a little bit on the wet side and I should’ve added more panko. Don’t make the mistake that I made.
Crispy Quinoa Patties (Makes 12 patties):
Prep time: About 45 minutes Cook time: each patty about 5-7 minutes
Things you’ll need:
- Skillet (I used a grill pan, which created those nice grill marks that men keeps talking about)
- 2 big mixing bowls
- Spatula for flipping
- Spoons for mixing
- A pot to cook the quinoa
- cutting board
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken stock (I used chicken stock)
- 1 cup cooked chickpeas (I used the chickpeas right out the can)
- 1/2 cup freshly grated provolone cheese (Instead of provolone, I used a mix between grated mozzarella and parmesan)
- 1/4 cup panko bread crumbs (I should’ve used at least 1/2 cup)
- 1/2 cup chopped carrots (I used shredded carrots)
- 2 green onions, thinly sliced (I omitted this, because my sister is allergic)
- 2 garlic cloves, minced
- 1 large egg + 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil (I used coconut oil)
- 12 multigrain slider buns or dinner rolls
- 2 avocados, sliced for topping
- 1/2 cup chipotle mayo, for topping (my Sriracha avocado mayo recipe down below)
A head of time, cook the quinoa as directed on the packaging. I usually cook mines in my Japanese rice cooker, but for the sake of this tutorial, I cooked it on the stove top. I follow the brown rice rule: 1 cup of brown rice (quinoa) + 2 cups of water (stock). Bring to a boil, cover, then bring down the heat to low. Don’t touch the lid until 20 minutes. When all the chicken stock is evaporated (there should be tiny hermit crab holes in the quinoa), that means the quinoa is ready. Set aside to cool down. You can make this the night before.
Time to mix it up! Take the following:
- chopped carrots
- minced garlic
- coarsely chopped chickpeas
Mix these items first. Then add:
- cooled quinoa
- one egg and one egg white
Mix together. I like to use my clean hands. Just get in there and mix it all together. Think meatballs. The mixture should be well mixed like italian meatballs.
It’s okay if the patties falls apart, because this mixture still taste good. The mixutre is filled with crunchy and soft texture, as well as an explosion of flavors. If the patties are not working out, I would just make one big pancake (make the quinoa layer as thin as you can), let the bottom get nice and golden brown. After that, stir fry it up. Just as good and way easier than the patties.
Sriracha Avocado Mayo:
What you’ll need:
- Mixing bowl
- Potato masher (if none, a fork will do)
- cutting board
- 2 small ripe avocados
- 1 lime (or lemon. I got this hybrid half lime half lemon)
- 2 tablespoon of Mayo (low fat is find too)
- 1 Tablespoon of sriracha (add more for more heat!)
Simply mix it up together. If your avocados is not as soft as you like it, feel free to throw it in the food processor.
Taste to see if you need more mayo, sriracha, lime, etc. This dip should be tailored to you and your family’s taste.
Here is my rendition to a healthier alternative to cheeseburgers. I paired this with sweet potato fries and a small spinach salad (not shown).
I’m taking request. Is there a particular recipe you want me to try? I’m thinking about making a new series called Foodie Guinea Pig. This series will be not limited to cooking/baking, but also trying unique and interesting foods.
Until next time…happy cooking!