My sister Lauren told me she had a kale and quinoa burger the other day and I couldn’t stop thinking about it. I quickly got to googling and found a great recipe on CherylStyle.com. I have since made these deliciously nutritious “burgers” four times and think I have come up with the perfect tweaks and tricks to make these a family favorite.
I like to enjoy my burger with a squeeze of fresh lemon, or some siracha mayo (easy two ingredient combo: siracha and mayo. add as much siracha as you can tolerate), but my favorite way to enjoy these is with a poached egg on top. YUM! Now, my husband likes his as a sandwich (his favorite food is a sandwich); a toasted english muffin with siracha mayo. While my daughter calls them “cookie” bur-gurs; she’s two and working on quinoa (keen-wah). Any way you say it, or eat it, I know you will enjoy these kale and quinoa burgers.
Kale and Quinoa Burgers
(adapted from CherylStyle.com)
- 1 cup quinoa (uncooked)
- 3 cups kale, cleaned, deveined, and finely chopped (I used 1/2 a bunch, about 7 leaves)
- 3 large eggs, beaten
- 1 1/2 teaspoons salt (divided)
- 1/2 teaspoon pepper
- 1/2 cup parmesan cheese
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup panko breadcrumbs
- 2 Tablespoons of Olive Oil, plus more for frying
Rinse quinoa in a sieve under cold water, using your fingers to make sure each grain is cleaned. Cook the quinoa according the package, set aside, and let cool (I even popped mine in the freezer for a little to expedite things). While quinoa is cooking, in a large mixing bowl beat eggs, add parmesan cheese, and 1 teaspoon salt, set aside.
In a large saute pan heat 2 tablespoons of olive oil over medium heat. Cook onion and garlic (add 1/2 teaspoon salt and pepper now) until onion is translucent, about 3 to 4 minutes. Add chopped kale and cook another 2 to 3 minutes, set aside, cool slightly.
Add the cooled quinoa to the egg mixture, add kale mixture, and stir until combined. Stir in panko breadcrumbs. Heat the same large sauté pan you used to cook the onion, garlic, kale mixture over medium to medium-high heat, add enough olive oil to coat the bottom of the pan. Using 1/3 cup, pack quinoa mixture in and carefully place in hot pan (do not overcrowd, these can be a tricky flip). Cook for approximately 5 minutes per side. Place cooked patties on a paper towel to drain. And…ENJOY!
Here is a link to the original recipe http://www.cherylstyle.com/simple-food-recipes/healthy-kale-quinoa-patties-recipe/