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Category: Main courses

True Food Kitchen's inside out quinoa burger

True Food Kitchen's inside out quinoa burger
Myung J. Chun / Los Angeles Times

Imagine a burger where the patties themselves become the bun. That’s how True Foods does its Inside Out quinoa burger, and reader Wayne Slavitt of Long Beach can’t stop thinking about it. “It is amazing,” he wrote us when he ... Read more

About 1 hour, plus cooling time. Makes 5 burgers
Note: Adapted from True Food Kitchen.

Quinoa patties

  • 1 1/3 cups red quinoa
  • 2 2/3 cups water
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon red chile flakes
  • 2 eggs, beaten
  • 1 teaspoon ground cumin
  • 1 tablespoon minced fresh mint leaves
  • 1 tablespoon minced fresh oregano leaves
  • 1 teaspoon kosher salt
  • Pinch ground black pepper
  • ¼ cup gluten-free bread crumbs

Step 1Cook the quinoa: Rinse the quinoa under cold running water. In a saucepan, combine the quinoa and water and bring to a boil. Reduce the heat to a gentle simmer and cook, covered, for 15 minutes. Remove from heat and set aside for 15 minutes. Fluff with a fork. This should make about 4 cups quinoa; reserve any extra for another use.

Step 2In a bowl, whisk together the olive oil, lemon juice, chile flakes and eggs.

Step 3In a separate large bowl, combine the quinoa, cumin, mint, oregano, salt and pepper. Add the wet ingredients and mix until fully incorporated. Fold in the bread crumbs.

Step 4Heat the oven to 350 degrees.

Step 5To form the patties, divide the mixture into 10 equal amounts. Press the mixture into ring molds or large cookie cutters to form the patties. Bake the patties until they are firm to the touch and dry, 14 to 16 minutes (timing will vary depending on the size and thickness of the patties). Remove from heat and set aside to cool. Rewarm in a warm oven before using.

Inside out burger

  • 10 slices tomato
  • 10 slices cucumber
  • 5 leaves butter lettuce, torn into bite-sized pieces
  • 15 red onion rings
  • 5 teaspoons crumbled feta cheese
  • 2 ½ teaspoons olive oil
  • Generous 1/8 teaspoon salt
  • 1 ½ teaspoons lemon juice
  • 10 prepared quinoa patties, warmed
  • 5 tablespoons hummus
  • 5 teaspoons tzatziki sauce

Step 1In a large mixing bowl, toss the tomatoes, cucumbers, lettuce, onions and feta cheese with the olive oil, salt and lemon juice.

Step 2To assemble each burger, spread 1 tablespoon hummus on one side (the “bottom”) of a quinoa patty. Top the patty with 1/5 of the tossed vegetable mixture. Dollop the top of the vegetables with 1 teaspoon of tzatziki sauce and top with a second patty. Repeat to form 5 quinoa burgers. Serve immediately.

Each burger:
Calories 353; Protein 12 grams; Carbohydrates 41 grams; Fiber 6 grams; Fat 16 grams; Saturated fat 3 grams; Cholesterol 78 mg; Sugar 5 grams; Sodium 469 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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