WHAT WE’RE COOKING: THE CHESTNUT’S QUINOA CANNELLINI BURGERS

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Our six year old is a self-proclaimed vegetarian, and has more or less been since birth.  As omnivores who love a good burger we both vividly recall cooking him his first burger when he was around 18 months old.  We were excited to share some more ‘grown up’ food with him – something we could all eat together – and knowing the type of genes he came from we were confident he’d love it.  Well, long story short – he devoured the bun, loved the ketchup and ate the whole pickle but spit out the only bite of meat that made it past his lips.

From that heartbreaking day till now we have been on the hunt for good veggie-burger recipes and we recently came across one that we all liked and also received good reviews from a table of students who were mostly meat-eaters.

 

Here’s what you’ll need:

  • 2 Cups cooked quinoa (make sure you rinse the quinoa well before you cook it)
  • 1 cup cannellini beans, mashed
  • 1/2 cup plain bread crumbs
  • 1 large egg, lightly beaten (or you can use a flax seed substitute)
  • 1 clove garlic, minced
  • 1 teaspoon cayenne pepper powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup sharp cheddar cheese, shredded
  • chopped parsley
  • 3 tablespoons olive oil

Pre-heat your oven to 425 F.  Mash your beans with a fork separately and then combine everything in a bowl.  Mix it all together and then form into patties.  We cook them on an oiled cask-iron skillet but a baking sheet would also work well.  We cook them for about 25 minutes flipping them part way through.

Cook them until they are as crispy as you like them and serve with regular burger stuff or on top of salad.

 

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2 thoughts on “WHAT WE’RE COOKING: THE CHESTNUT’S QUINOA CANNELLINI BURGERS

  1. Your meat eating parents that raised you on good old fashioned BBQ, burgers with all the fixings,
    can attest to the caliber of your veggie burgers. They are delicious and it is good to see you writing
    about food again, Sarah!

    Like

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