Vegetarian fare is often dubious, especially when ordering at one’s favorite restaurant. I can’t tell you how many times an onion and a few slices of iceberg lettuce have been considered “vegetarian”. Where’s the protein? Where’s the flavor? Where’s the love? And veggie burgers? I won’t even go there. Fortunately, I have discovered the ultimate veggie burger (restauranters take heed); it’s simple and simply delicious!

It’s all about quinoa. I love quinoa. Whip up a giant batch of the stuff and you’ve got meals for days - quinoa porridge - quinoa pilaf - quinoa burgers. My favorite is red quinoa as it is hearty, firm and adaptable. Sweet or savory - red quinoa works for every recipe.

Here’s the skinny:

Rinse and drain 1 ib (454 g) red quinoa in cold water before cooking. Bring a ratio of one cup quinoa/two cups water to a boil. Reduce to simmer, cover and cook until all water is absorbed. (15 minutes or so). Let cool.

You’ll have lots of leftovers for other tasty dishes but save two cups (5 dl.) for your veggie burgers.

Quinoa Veggie Burgers:

2 cups (5 dl) cooked red quinoa

6 eggs

1 cup (2.5 dl) Panko bread crumbs

1 cup (2.5 dl) chopped parsley

4 TBS cornstarch

1 shallot, minced

1 large clove of garlic, minced

1 TBS Liquid Smoke

1 TBS TABASCO chipotle pepper hot sauce

Salt and pepper to taste

Pepper Bowl, compliments of Lisa and https://www.mollekrukmakeri.se/

Throw all of the above in a bowl and let sit for 20-25 minutes. Form patties and place on a platter covered with parchment paper,. Chill the patties in the fridge for an hour or so.

Heat a tablespoon of unsalted butter or neutral oil in a frying pan and wait for a sizzle. What’s a sizzle? Just snap your wet fingers with a pinch of water into the pan - when it sizzles it’s ready.

Place your burgers in the frying pan on high heat for one minute. Turn down the heat and let them rest for a minute. Flip them - turn up the temp and then let them rest for another minute

Serve with a fab bun, a little corn salsa and some smoked mayo.