Call them burgers, call them patties, call them cakes – call them whatever you want. So long as you make them. Because they’re gooooood.
I call them burgers because burgers are my thing. And because it’s summer (finally!) and that just makes me want to eat more burgers. Meat burgers are great, don’t get me wrong, but sometimes you just want something light for lunch. Or dinner. Or hey, even breakfast (OMG can you imagine a fried egg dripping down this thing?!).
So back to my burger obsession, lets talk about it. I won a recipe contest for this vegetarian cheeseburger, I’m also in love with this Paleo burger, and don’t even get me started on this spinach falafel burger. These chickpea burgers are awesome on the grill, and these sweet pepper ones are not too bad either. Told you I had a burger obsession.
I quite like quinoa too. And I just about put cajun seasoning on everything – like roasted chickpeas, and broccoli, blackened fish and chicken. Yummo.
And of course I like things spicy too, so my easy jalapeno crema packs a great punch and an added brightness that goes great with these patties.
One of the things I love about these is how great they are for packed lunches. Picnic at the beach? check. Quick lunch on the go, check. Easy bites for vacation, yup.
And speaking of vacation, I’m working hard on keeping things as healthy as possible as we slowly shed our sweaters and jackets, inching our way towards summer. With the holidays behind us, there are no more excuses, who’s with me?!
How are YOU planning to eat light and healthy this summer? Share your ideas with me in the comments below!
Cajun Quinoa Burgers
2 cups cooked quinoa*
1 cup black beans, rinsed and drained
1/2 cup finely diced red pepper
2 scallions, chopped
Heaping 1/2 cup flavored bread crumbs
generous 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp chili powder
salt and pepper, to taste
light olive oil, for frying
Add all ingredients, besides for the eggs, to a bowl and mix until combined. Taste the mixture and adjust seasoning as desired. Add eggs, and using a scoop or measuring cup, portion out the quinoa into patties. Fry until golden on both sides. Drain on paper towels.
*To cook, rinse 3/4 cup quinoa thoroughly in a fine-mesh sieve. Add to a pot with 1 1/2 cups water and 1/4 tsp salt. Bring to a boil, reduce the heat and simmer, covered, for 15-20 minutes.
NOTE: If you find the mixture too loose, you can pulse it in the food processor to make it more sticky.
GLUTEN FREE OPTION: use corn flake crumbs instead of bread crumbs.
VARIATION: Use chickpeas instead of black beans. You will need to pulse the mixture in the food processor so the mixture sticks together.
6 oz sour cream
1 clove garlic, minced
1/2 jalapeño, seeds and veins removed, finely minced
Juice of 1/2 lime
1 tsp lime zest
Add all the ingredients to a bowl and stir to combine.