Veggie Burgers

One of our almost-weekly dinners is veggie burgers. Most nights we have Amy's California Burgers--the best veggie burger that exists, in my opinion. Not exactly cheap, though. I've tried my hand at homemade veggie burgers in the past, but most are some form of black bean burgers--hubby's favorite and my least favorite. When I came across this recipe, I had to try it. I love quinoa (SUPER grain, a complete protein loaded with fiber and iron), and the fact that I could use any bean was a huge plus.

We ate these with cheese, lettuce, tomato, and russian dressing (PERFECT!) and they were excellent. Lainey absolutely loved hers. And, while I haven't tried it again yet, you can totally add whatever veggies you have around...next time I'll put in some finely chopped greens. Every little toddler bite of veggies counts!

My next batch will also be a double or triple batch, with the extra uncooked patties getting saved in the freezer (sandwich between layers of waxed paper, fry'em up frozen.).

VEGGIE BURGERS:

1/2 c quinoa

1 medium carrot, finely chopped

4 scallions, finely chopped

15 oz. of your favorite beans, drained and rinsed

1/4 c breadcrumbs

2 eggwhites, lightly beaten

1 tbsp garlic powder

salt and pepper to taste

In a small saucepan, bring 3/4 c water to boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12-15 minutes. Set aside.

Cut carrots and scallions, and put all ingredients in big bowl. Mix well (hands work better than a spoon here!), roughly mashing the beans together with other ingredients, and form into patties. Refrigerate patties for 20 minutes.

Heat lightly greased skillet over medium heat. Cook burgers about 5 minutes on each side, until golden and crispy on the outside.