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NF’S QUINOA BURGER

NF’S QUINOA BURGER

NATURALLY FORTIFIED’S QUINOA BURGER

Now that you have the extra quinoa which you set aside from the Urban Orchard Protein-Packed Quinoa Salad, its time to make some quick and easy burgers!

Ingredients:

4 cups cooked Urban Orchard Protein-Packed Quinoa Salad

1 cup of oatmeal

1/4 cup of chia seeds

2 tbs grainy mustard

2 tbs of low sodium soy sauce or Bragg Liquid Aminos

plastic wrap

If you have frozen the quinoa, leave time for it to thaw completely and drain off excess liquid.

Take two cups of the cold salad and put in a shallow bowl or pie dish.  With a potato masher, mash the salad until it breaks down most of the ingredients into almost a paste.  You may also use a food processor or blender, but mashing is good for less cleanup.

Combine the remainder of the salad and mix together.  Add the mustard and soy sauce.  The mixture should be a little moist.

In a blender, coffee grinder or food processor mill the oatmeal and chia seeds into a flour.

Slowly add the flour to the salad mixture until it begins to firm-up and hold together.  You may not need all the flour mixture so do not add too much and make them dry (you can use the remainder to add to your green smoothies).  Once the mixture has come together, lay out a 3 foot long strip of plastic wrap on a clean surface.

Using your hands, form patties into whichever size you desire.  You may want a typical “burger” size, but smaller “sliders” are good for wraps.  Place the patty on the plastic and repeat placing patties in a single row about 3 inches apart across the surface.  If you run out of room, repeat.  Now take another, same sized sheet of plastic wrap and lay overtop.  Using scissors, cut patties into sections, wrap and put in the freezer.

If planning to cook right away, place in freezer for 30 mins or longer so they have time to firm-up.

Cooking:

Place a nonstick skillet over med-high heat, spray the surface with the oil of your choice or pour a small amount of oil directly on the spot where you plan to cook the patty.  Lightly salt and pepper the patty and put on surface.  Cooking times vary based on size but all we are doing here is making crispy, browned surfaces and heating them through.  If they are frozen through cover with a lid to create a “convection.”

We enjoy them on top of the Big Green Salad, on a whole wheat bun with organic ketchup and mustard or our favorite is on a sprouted grain wrap with fresh onion, greens tomato and humus!

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