This week I made my very first from SCRATCH veggie burger. I also made an orzo pasta salad. And I also made dinner that night too. This was all about an hour after going for a run for my longest distance ever- 7 miles (1 hour and 3 min!). What an exciting day. I don’t know what got into me but I like it.
Dave, Donny and I are running the Broad Street race in Philly next month. Well, they are running it and I am going to attempt to run it. I have always had the most trouble with running and have never done a race or anything like this before. I decided I wanted to give it a try and here I am, running 7 miles outside on the Schuylkill River Trail. It has been difficult training, since I re-injured my back a few weeks ago and was forced to “lay low” on the exercise front for a while. Now I’m hoping the 7 mile run this week put me back in gear and I’m ready to go for 10 on Broad!
Let’s be honest people… I might be running 7 miles now, but I totally look like Phoebe when I do it.
With my running out of the way for the day, I was dead set on making these Veggie Burgers from the How Sweet It Is Blog. I thought I had everything I needed at home, but it turns out I was fresh out of White Beans… so I replaced the White Beans with Black Beans and got goin’.
Roasted Red Pepper Quinoa Burgers
Makes: 4 Burgers
1 can Black Beans (15oz), drained and rinsed
1/2 cup Quinoa, cooked
1/2 cup Roasted Red Peppers, chopped (I used homemade but if you use jarred make sure you pat them dry first)
3 Cloves Garlic, minced
1 Large Egg, beaten
1/2 cup Panko Bread Crumbs
Dried Basil, Smoked Paprika, Pepper, Salt to taste (about 1/4 teaspoon each)
1 Tablespoon Flour
3 Tablespoons Olive Oil (or other oil, I’m using Grapeseed Oil right now)
Toppings: Toasted Bun, Bacon, Red Peppers, Mayo, Ketchup, Jalapenos, whatever you’d like!
1. Mash the beans coarsely with a potato masher or fork. Stir in quinoa, garlic, and roasted reds and mix well to combine. Add the Panko, Seasonings, and Egg. Mix with clean hands to moisten and combine. Add the flour in and continue to mix well.
2. Form into four equally sized balls. Smush a little and form into patties but make sure the sides are formed as well to keep them together while they cook.
3. Heat a large skillet over med-high heat and add the oil. Once the oil is hot (you can test by just a drop of water to see if it sizzles), add the quinoa burgers carefully. Cook for about 4-5 minutes on each side until they are crisped up.
Nutrition per Serving
It was so hard to not eat these burgers immediately! I had made them for lunch so once they cooled off a bit on some paper towels, I wrapped them up in foil and saved them for Dave and I to eat the following day. They heated up really well in the microwave and were even still crispy on the outside!
I could not believe how delicious these burgers were. I have tried veggie burgers in the past, you know, the frozen Boca Burger kind. They are fine but these are delicious. They are big and hearty and have great flavor.
Next time, these will be topped with some avocado and sriracha mayo… or even some cheddar cheese & bacon! YUM!