Ultimate Quinoa Veggie Cheeseburgers

By Fork Knife Swoon

The base of my veggie cheeseburgers begins with nutty, flavorful quinoa and beans. Any type of quinoa (red, white, black) will work here, as will most types of beans. I've had the most success with either white beans (navy or cannellini) and black beans, but I would think chickpeas or other heirloom bean varieties would do nicely as well.

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LIFESTYLE INTEGRATION RECIPE: Ultimate Quinoa Veggie Cheeseburgers
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Ultimate Quinoa Veggie Cheeseburgers

Crispy panko breadcrumbs and lots of smokey, earthy spices - garlic, cumin, chili - are added to the mix, as well as an egg to bind it all together. Then, to make these burgers extra cheesy and delicious, I add in a cup of sharp cheddar cheese. There's always room for a little extra cheese, am I right? The patties are popped in the fridge to chill for a bit, before making their way to a hot skillet.

While these veggie burgers hold together well and are easy to flip, I still like to cook these in a lightly-oiled skillet, which I often place right on the grill outside. It's a one stop shop for toasting/grilling the buns, and makes things super easy if grilling for a party, when you might have other traditional burgers cooking on the grill alongside at the same time.

Now, these burgers would of course not be complete without really good, melted cheese.

I use several different varieties of Sargento 100% real, natural cheese slices (Swiss, Sharp Cheddar and Pepper Jack are my faves), which are cut right off the block, made with simple, natural ingredients, and melt beautifully atop these burgers.

The remaining toppings are kept uncomplicated: a great, smoky, tangy sauce slathered on toasted whole grain buns, big leaves of butter lettuce, a few slices of avo, and some zesty homemade dill pickles. The result? My ultimate veggie cheeseburger.

Quinoa Veggie Burger Patties
2 cups cooked quinoa
1 cup cooked beans (navy, cannellini, black beans etc.)
1/2 cup panko (Japanese-style) bread crumbs
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 large egg
1 cup sharp cheddar cheese, grated
olive oil, for the pan
6-12 slices Sargento Sharp Cheddar, Swiss or Pepper Jack Natural Cheese Slices

For Serving
6 whole grain hamburger buns, split
veggie burger spread (recipe follows)
lettuce leaves, sliced avocado, tomato, red onion, dill pickles etc.

Veggie Burger Spread
1/2 cup mayonnaise
1 Tbsp Dijon mustard
2-3 tsp sriracha (or hot sauce of choice)
1 Tbsp capers
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp kosher salt
pinch freshly-ground black pepper

  1. Make the veggie burger patties: In a food processor fitted with the blade attachment, or using the back of a large spoon, pulse/mash together the beans until a smooth paste forms. In a large mixing bowl, stir together the bean mash, cooked quinoa, panko, and spices until well-combined.
  2. Use your hands to mix in the egg, until completely combined. Add the grated cheese and mix well again. Divide the mixture equally into sixths, then shape into 6 round patties, about 1/2-inch thick. Place on a parchment paper-lined sheet pan in the refrigerator to chill, for at least 15 minutes, or up to a day ahead.
  3. Make the burger spread: Stir together the mayo, mustard, Sriracha, capers, paprika, cumin, salt and pepper in a small mixing bowl until well combined. Refrigerate until ready to use. May be made up to a week in advance.
  4. Cook the patties: Heat a large skillet over medium-high heat. Add just enough olive oil to lightly coat the pan. Working in batches (as needed), saute the patties, 4-5 minutes per side, until golden brown and cooked through. Wait to flip the first time until a good sear has formed, around the 4-minute mark.
  5. Place one or two slices of cheese on top of each patty, turn the heat down to medium-low, cover (I use an extra-large, clear skillet lid), and continue cooking for another 2-3 minutes until the cheese is melted.
  6. Assemble the burgers: Grill or lightly toast the hamburger buns. Spread the burger sauce over bottom buns, top with lettuce, veggie patties, and any desired toppings. Serve immediately.
For the full post, visit Fork Knife Swoon.

Compensation for this post was provided by Sargento Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sargento Foods or AOL.
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