Buffalo Quinoa Burgers

  

Buffalo quinoa burgers

I was raised on a healthy diet of my mom’s homemade buffalo wings. I remember the first time I had a ‘hot’ wing. She had brought home some leftovers from what would become our favorite wing spot, The Three Dollar Cafe. I remember taking my first bite. I remember my lips seemingly on fire but tingly with joy all at once. What was this spicy wing of deliciousness and where can I get more!?

Luckily for me, my mom was just as in love with hot wings as I was and luckily for us, my mom had gotten a buffalo wing recipe from a random man in a shoe store and so, a family recipe was born. My mom’s wings are hot and tangy and sweet and spicy. They pair perfectly with blue cheese. However, now that I keep kosher, there is no pairing of blue cheese and hot wings. Therefore, I’ve had to come up with alternatives to bring my favorite pairings to life. This vegetarian version is great for bringing to a picnic, serving your family on Shabbat or simply disguising a healthy weekday meal with a punch of flavor.

You’ll see that this recipe does not include blue cheese but I do recommend it. Heck, me being me, I recommend ANY AND ALL CHEESE. I also recommend having fun with your toppings. I enjoy some bread and butter pickles and some classic mayonnaise and maybe some grilled¬†onions. But truly, the best thing about these burgers are that they can be built to your taste buds. Enjoy!

Quinoa burgers with toppingsBuffalo Quinoa Burgers

Ingredients:

  • 2 cups cooked red quinoa
  • 1 cup Cannelloni beans, mashed
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1/4 cup Frank’s Hot Sauce
  • 1/8 cup¬†Worcestershire sauce
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 cup Monterrey Jack¬†cheese, shredded
  • 6 Tbsp. Canola¬†oil

 

Directions:

1. In a bowl, combine the quinoa, mashed Cannelloni beans, bread crumbs, egg, hot sauce, Worcestershire sauce, garlic powder, salt and pepper.

2. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 balled patties (bigger than a golf ball but smaller than a tennis ball).

3. In a skillet, heat 4 Tbsp. of oil over medium heat. Wait until oil is hot and then add 2 quinoa burger balls in at a time. Using a flat spatula, press down the ball until a thick patty forms.

4. Cook until golden and crisp, about 5 minutes per side. During the last minute or so of cooking add the an optional layer of cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Add 2 additional tablespoons of oil into the skillet after the first batch of burgers is cooked.

buffalo quinoa burgers and fixings

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About Whitney Fisch

Whitney Fisch received her Master's Degree in Social Work from the University of Michigan and is currently working as The Director of Counseling at Milken Community Schools' Upper School Campus in Los Angeles, CA. When not dealing with the trials and tribulations of roughly 600 high schoolers, she is at home dealing with the trials and tribulations of her preschooler and 6-month-old baby as well as cooking... a lot. She blogs about all things food and life on her blog, http://jewhungrytheblog.com/. Jewhungry was a Top 5 finalist in The Kitchn's Homie Awards for Best Health & Diet blog in 2014 and also co-authored a Passover e-cookbook that same year with fellow Jewish foodbloggers, Amy Kritzer, Sarah Lasry and Liz Reuven called, "4 Bloggers Dish: Passover - Modern Twists on Traditional Recipes." You can follow Whitney's adventures in parenting and life on her blog as well as in other media outlets such as The Huffington Post, Kveller.com and The Times of Israel, all of which Whitney is a contributor for. Instagram: @jewhungry Facebook: www.facebook.com/Jewhungry Twitter: @jewhungry Blog: www.jewhungrytheblog.com

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