1400 700 0b5b vegan quinoabruger hero 1

Quinoa Burgers

with Creamy Ranch and Butter Lettuce Salad

dinner

American Dinner Party Foods Summer Recipes Family Friendly Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
410
FAT
27g
CARBOHYDRATES
37g
PROTEIN
12g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 3 oz button mushrooms
  3. 2 garlic cloves
  4. ½ tsp Mexican chile spice
  5. ¼ cup walnuts
  6. 1 tbsp cornstarch
  7. 2 tbsp Kite Hill vegan yogurt
  8. 1 tbsp ranch seasoning spice
  9. 1 tomato
  10. 2 oz radishes
  11. 1 head butter lettuce
  12. 1 whole wheat pita
  13. 2 oz dill pickle chips
  14. 2 tbsp vegetable oil*
  15. *Salt and pepper
  16. **Allergens: Tree Nuts, Wheat

TOOLS

  • Large nonstick skillet
  • Food processor
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa

Place the quinoa and ½ cup water in a small saucepan with a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer until all of the water is absorbed and the grains burst, about 10 to 12 minutes.

2
Process the mushrooms

Place the button mushrooms, garlic, Mexican chile spice, and walnuts into a food processor. Pulse until the mix is well chopped, scraping down the sides with a spatula if necessary. Transfer the mixture into a large bowl.

3
Form the patties

Once the quinoa is ready, add it to the large bowl with the mushroom mixture. Add the cornstarch, a pinch of salt and pepper, and stir to combine. Divide the mixture into 2 patties and press them firmly with your hands.

4
Cook the burgers

Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, carefully add the patties to the skillet with a spatula. Cook, undisturbed, until the bottoms are crispy and brown, about 4 to 6 minutes. Carefully flip the burgers and cook on the second side for an additional 4 to 6 minutes.

5
Make the creamy ranch

In a small bowl, combine the Kite Hill yogurt, ranch seasoning spice, and a pinch of salt. Mix well with a fork. Slice the tomato. Slice the radishes. Separate the butter lettuce leaves and set a few aside for burger toppings. Add the rest of the lettuce to a large bowl along with the radishes. Toss the salad with 1 tbsp creamy ranch dressing and a pinch of salt and pepper.

6
Serve and enjoy

Cut the whole wheat pita in half. To serve, place the quinoa burgers in the pitas and top with a few leaves of butter lettuce, pickles and sliced tomato. Serve with the butter lettuce salad and any remaining creamy ranch dressing.