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Quinoa & Herb Burgers

Quinoa & Herb Burgers

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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!

serves 8 people

Ingredients

cost per recipe: $16.00

The price is determined by the national average.

  • 1 1/2

    cups uncooked quinoa, rinsed

  • 3

    cups water

  • 2

    teaspoons minced fresh thyme leaves

  • 2

    teaspoons minced fresh tarragon leaves

  • 1

    teaspoon minced fresh rosemary leaves

  • 4

    cloves garlic, minced

  • 2

    egg, beaten

  • 3/4

    cup plain dry bread crumbs

  • 12

    ounces (1 jar) roasted red bell pepper, drained, rinsed and diced

  • 2

    tablespoons ketchup

  • 2

    tablespoons grainy Dijon-style mustard

  • 2

    tablespoons Worcestershire sauce

  • 1

    teaspoon ground black pepper

  • 8

    Pepperidge Farm® 100% Whole Wheat Hamburger Buns

  • 2

    cups packed fresh baby spinach

  • 2

    large tomato, thickly sliced

  • 8

    slices red onion

  • 1/2

    cup Pace® Garlic & Lime Verde Restaurant Style Salsa

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the burgers among the buns and top each with 1/4 cup spinach, 1 slice tomato, 1 slice onion and 1 tablespoon salsa.

Recipe Tips

  • Recipe Note: You can also cook the burgers in a regular skillet.  Heat 1 tablespoon olive oil in the skillet to cook each batch of 4 burgers.
  • Alternate Preparation: For a more hands-free cooking option, these burgers can be baked.  Heat the oven to 400°F.  Place the burgers onto a baking sheet lined with parchment paper.  Bake for 15 minutes or until the burgers are lightly browned and hot.
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Made With
Pace® Garlic & Lime Verde Restaurant Style Salsa

Pace® Garlic & Lime Verde Restaurant Style Salsa

BUY NOW
Pepperidge Farm® 100% Whole Wheat Hamburger Buns

Pepperidge Farm® 100% Whole Wheat Hamburger Buns

BUY NOW

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