The delicate flavor of quinoa pairs perfectly with a combination of fresh herbs, roasted red peppers, Dijon-style mustard and Worcestershire to create a new twist on burgers that is sure to please!
cost per recipe: $16.00
The price is determined by the national average.
cups uncooked quinoa, rinsed
teaspoons minced fresh thyme leaves
teaspoons minced fresh tarragon leaves
teaspoon minced fresh rosemary leaves
cloves garlic, minced
cup plain dry bread crumbs
ounces (1 jar) roasted red bell pepper, drained, rinsed and diced
tablespoons grainy Dijon-style mustard
tablespoons Worcestershire sauce
teaspoon ground black pepper
Pepperidge Farm® 100% Whole Wheat Hamburger Buns
cups packed fresh baby spinach
large tomato, thickly sliced
slices red onion
cup Pace® Garlic & Lime Verde Restaurant Style Salsa
Heat the quinoa and water in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the quinoa is tender. Spread the quinoa on a rimmed baking sheet. Let cool for 20 minutes.
Stir the thyme, tarragon, rosemary, garlic, eggs, bread crumbs, roasted peppers, ketchup, mustard, Worcestershire sauce and black pepper in a large bowl. Add the quinoa and mix well. Shape the quinoa mixture firmly into 8 (3/4-inch thick) burgers.
Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add 4 burgers to the skillet and cook for 4 minutes or until well browned on the bottom. Turn the burgers over and cook for 4 minutes or until well browned. Remove the burgers from the skillet. Spray the skillet with the cooking spray and repeat with the remaining burgers.
Divide the burgers among the buns and top each with 1/4 cup spinach, 1 slice tomato, 1 slice onion and 1 tablespoon salsa.