My F&W
quick save (...)
Crispy Quinoa Burgers with Gruyère and Caramelized Onions
© Kristen Stevens

Crispy Quinoa Burgers with Gruyère and Caramelized Onions

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Don’t be scared by the long list of ingredients—these burgers are simple to make and are delicious. Sharp cheddar, Gruyère and caramelized onions lend a ton of flavor, while quinoa adds a hearty touch.

  1. 4 tablespoons vegetable oil, divided in half
  2. 2 medium onions, thinly sliced
  3. 1 teaspoon sugar
  4. 1 1/4 teaspoons sea salt
  5. 3/4 cup quinoa
  6. 1 1/2 cups water
  7. One 14-ounce can kidney beans, drained and rinsed
  8. 1/2 cup packed sharp white cheddar cheese, grated
  9. 1 small onion, finely minced
  10. 2 cloves of garlic, finely minced
  11. 1 teaspoon chipotle powder
  12. 1/2 teaspoon freshly ground pepper
  13. 4 ounces Gruyère cheese—4 thick slices, each cut in half
  14. 4 hamburger buns
  15. Butter for buns
  16. Mayonnaise, mustard, ketchup, relish, lettuce, tomatoes and pickles, for serving (optional)
  1. Heat 2 tablespoons of the vegetable oil in a large frying pan over medium high heat. Add the sliced onions and cook, stirring occasionally, until the onions are soft and beginning to brown, about 8 minutes. Reduce the heat to medium, add the sugar and 1/4 teaspoon of salt and continue to cook until the onions have caramelized, about 15 minutes.
  2. Meanwhile, add the quinoa and water to a small saucepan and bring to a boil over high heat. Reduce the heat to low and cook, covered, for 12 minutes. Remove from the heat and allow to cool.
  3. In a large bowl mash the kidney beans with your hands, a fork or a potato masher. Mix in the cooked quinoa, grated cheddar, minced onion, garlic, chipotle powder, remaining salt and pepper. Form into 4 patties.
  4. Heat the remaining 2 tablespoons of vegetable oil in a well-seasoned cast iron pan or non-stick pan over medium heat. Add the quinoa patties and give the pan a shake to make sure the patties don’t stick. Cook the patties for about 4 minutes, or until the patties are brown and crispy. Carefully flip the patties over and cook for 2 more minutes.
  5. Divide the Gruyère cheese between the patties, cover the pan, and continue to cook for 1-2 minutes, or until the cheese has melted. Remove the pan from the heat.
  6. If desired, butter both sides of each bun and toast for about 4 minutes in your oven at 350°.
  7. Top each burger with caramelized onion and serve with all your favorite hamburger condiments.
Make Ahead The patties can be made up to 3 days ahead and stored in an airtight container in your fridge between layers of parchment paper or frozen for up to one month.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.