May 15, 2013

Black Sesame and Quinoa Veggie Burgers

Did I mention that I love veggie burgers?  Well I do.  I have been in a creativity slump when it comes to cooking for the past few days.  Its probably because we are moving in JUST 2 WEEKS and so I feel unsettled.  Which is weird.  But something about uprooting your family, your kitchen, your stuff, your home... its enough to throw me off my routine. 

I did, however, have enough creative juices to come up with this bad boy - black sesame and ginger veggie burgers.  They are Asian-inspired and packed with flavour.  Hopefully this kick-starts my creativity or it's toast with hummus for the next two weeks!

Black Sesame and Ginger Veggie Burgers
Makes 4

1/2 c red quinoa, uncooked, rinsed and drained
1/2 block of extra firm tofu
1 flax egg (1 tbsp ground flax + 3 tbsp warm water, let stand 5 min)
1/2 yellow onion, rough chopped
2 cloves garlic
1 tsp rough chopped fresh ginger
1 tsp miso paste
1 tsp sracha
1 tsp dijon mustard
2 tbsp nama shoyu (soy sauce)
2 tbsp vegetarian hoisin sauce
1/4 c black sesame seeds
1/2 - 3/4 c panko bread crumbs

4 burger buns
condiments for burgers

Cook quinoa in small saucepan with 1c water.  Bring to a boil uncovered, then reduce to a simmer and cover for 10 min.

Meanwhile, rinse and pat dry tofu, and crumble into the bowl of your food processor.  Add flax egg, onion, garlic, ginger, miso paste, sracha, dijon, soy sauce and hoisin sauce.  Puree until smooth.

Transfer tofu mixture into a medium mixing bowl and stir in sesame seeds and cooked quinoa.  Add bread crumbs slowly, stirring, until mixture holds together but isn't too mushy.  You should be able to roll it into a ball and it still holds its shape.

Roll into 4 equal balls and flatten into patties.  Refrigerate for 2-3 hours before grilling.

Grill on an indoor electric grill that has been sprayed with non-stick spray for 10 minutes.  Transfer to burger buns and top with fixings of your choice. Pin It Now!

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