Cheesy Quinoa Burgers

Slightly crispy on the outside, moist and cheesy inside with a mild onion flavor and the warm goodness from the cumin.

Cheesy Quinoa Burgers

  • 1 cup quinoa (or rice)
  • 2 cups water
  • 1/2 teaspoon salt
  • 3/4 cup cheddar cheese, low fat
  • 1/2 cup ricotta cheese, part skim milk or low fat cottage cheese
  • 1 cup carrots, finely chopped in the food processor
  • 3 whole eggs
  • 2 tablespoons flour, all-purpose
  • 2 tablespoons onion, finely chopped
  • 2 whole green onions, including white parts, sliced
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon cumin powder
  • 1/2 teaspoon garlic salt
  1. 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.
  2. In a large bowl combine the cooked quinoa, cheddar cheese, ricotta cheese, carrot, eggs, flour, green onions, chopped onion, pepper, cumin, and garlic salt.
  3. Heat a frying pan coated with non stick olive oil spray, over medium heat.  Measure 1/3 cup and form into patties about 1/2 inch thick  – mixture will be slightly sticky. Use the 1/3 cup measure and turn the mixture right out into the skillet, then using the bottom of the measure cup flatten the patty to just the right size to fit the buns. Fry until golden-brown, about 4 minutes on each side.   Makes 12 burgers.

Yield: 12 Servings  Serving Size: 1 patty

Nutritional Information

Per Serving: 113 Calories; 4g Fat ; 6g Protein; 13g Carbohydrate; 2g Dietary Fiber; 58mg Cholesterol; 256mg Sodium.

Old WWP 2 / New WWPP 3

Notes: Next time I would follow Katy’s suggestion of finely chopping one small onion and saute it with the finely chopped carrot, tossing in a couple chopped garlic cloves too. Once the mixture is soft, proceed with the rest of the recipe. Add more cumin and a 1/4 teaspoon cayenne pepper.

Recipe Adapted from Eating Well…Living Well Blog


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