Quinoa

Burgers

with Avocado Mayo & Pea Shoots

HANDS-ON TIME

45 MIN

TOTAL TIME

1 HR 10 MIN

Serves 6

I’m not just a fan of big, juicy hamburgers, I’m a superfan—I’m talkin’ obsessed-with-Jake-Gyllenhaal-level superfan. So when I want a real burger, I eat one. But I’m also obsessed with this quinoa burger. Not because it mimics the beef kind, but because it’s delicious on its own terms—crispy on the outside, tender on the inside. And it’s healthy, too.

• Kosher salt
• 1 cup quinoa, rinsed
• 3 large eggs
• ½ cup plain dry bread crumbs
• ¼ cup finely chopped fresh parsley
• 1 shallot, minced
• 2 tablespoons cornstarch
• 1 garlic clove, minced
• 1 teaspoon freshly ground black pepper
• 4 tablespoons extra-virgin olive oil
• 6 English muffins, split and lightly toasted
• Avocado Mayo or mayonnaise, for serving
• Sliced cucumber, for topping
• Pea shoots or lettuce, for topping

Bring a medium saucepan of water to a boil, and add a generous pinch of salt. Add the quinoa and boil over medium-high heat until tender, about 10 minutes. Drain well in a fine sieve and then return to the hot saucepan. Cover and let steam for 10 minutes, then fluff with a fork and spread on a large plate to cool.

In a large bowl, combine the quinoa, eggs, bread crumbs, parsley, shallot, cornstarch, garlic, pepper, and 1½ teaspoons salt. Mix well and let stand for 10 minutes. Using a ½-cup measure, scoop packed mounds of the quinoa mixture onto a waxed paper–lined plate. Using a damp hand, gently press them into ¾-inch-thick patties. Refrigerate for 15 minutes.

Preheat the oven to 200°F.

In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Add 3 of the quinoa patties and cook until browned and crusty on the bottom, about 3 minutes. Using a spatula, carefully flip the patties and cook until browned and cooked through, about 3 minutes more. Transfer to a baking sheet and put in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 3 patties.

Spread the cut sides of the English muffins with Avocado Mayo. Place the quinoa burgers on the muffin bottoms, top with sliced cucumber and pea shoots, and serve.

DO IT AHEAD The formed quinoa patties can be refrigerated, covered, overnight. Alternatively, freeze the uncooked patties on a baking sheet and when firm, transfer them to a plastic bag and freeze for up to 1 month. Defrost them before cooking.