Vegetarian Burger with Quinoa and Salad with Semi-Dried Tomatoes

Name: Vegetarian Burger with Quinoa and Salad with Semi-Dried Tomatoes - Anamaria P.
Ingredients: For 10 burgers: 100 g quinoa 40 g butter 1 grated carrot 1/4 chopped fennel 1 finely chopped red onion 1 finely chopped red bell pepper 1 finely grated garlic clove 1/2 tablespoon finely grated ginger; 3 dashes of Worcestershire sauce 3; 4 tablespoons breadcrumbs 10 g grated Parmigiano Reggiano 1/2 cup grated cheddar (you can substitute with cheese) 1 egg salt and freshly ground pepper 2 teaspoons dill a pinch of cayenne For 4 serving; dried tomatoes chopped if larger 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar salt and pepper 1 teaspoon honey 3 tablespoons sunflower seeds 1/4 cup walnut pieces crushed into sm

Salad - Vegetarian Burger with Quinoa and Salad with Semi-Dried Tomatoes by Anamaria P. - Recipia

Wash the quinoa under a stream of hot water, stirring it with a fork to remove any impurities or residue. After washing the quinoa, drain it well. Place the quinoa in a pot and add water according to the instructions on the package. If the package does not provide precise details, a general rule is to use twice as much water as quinoa. Bring the water to a boil, then cover the pot and reduce the heat to low, moving it to the small burner on the stove. Let the quinoa simmer for about 15 minutes, then remove it from the heat and let it sit covered for 5 minutes to cool. Meanwhile, prepare the vegetables. In a pan, add a piece of butter and sauté the finely chopped onion, fennel, carrot, and bell peppers. Cook on low heat for 15-18 minutes, stirring occasionally to prevent sticking. These vegetables will add a rich and sweet-sour flavor to the dish. Once the vegetables have softened, add the minced garlic, grated ginger, turmeric, cayenne, coriander, and Worcestershire sauce. Let the mixture cook for another 1-2 minutes, then turn off the heat. When the quinoa is completely cooled and the vegetable mixture is at room temperature, combine them in a large bowl. Over the quinoa, add the sautéed vegetables, diced cheese, chopped dill, beaten egg, salt, and pepper to taste. While mixing, gradually add the breadcrumbs, being careful to adjust the amount according to the moisture of the mixture. It is important that the mixture is firm enough to form burgers. Once all the ingredients are well incorporated, cover the bowl with plastic wrap and let it chill in the refrigerator for 20 minutes to firm up a bit. In the meantime, prepare the salads. Tear the iceberg lettuce into small pieces, wash the arugula well, and let it dry. In a separate bowl, prepare the dressing from olive oil, salt, pepper, honey, and balsamic vinegar, mixing well until all the ingredients blend harmoniously. Place the sunflower seeds and nuts in a dry pan and toast them over medium heat for 2-3 minutes until golden and fragrant, then set them aside. After the quinoa mixture has cooled sufficiently, divide it into 10 equal portions and form burgers, compacting them well. In a pan, heat a tablespoon of olive oil and add 4 burgers (or as many as fit). Fry them on low heat for 3-4 minutes, then carefully flip them with a spatula and fry the other side for another 3-4 minutes, adding a few drops of oil if necessary. When the burgers are ready, toss the salads with the prepared dressing, plating them on dishes. Sprinkle over the nuts, toasted seeds, and a few pieces of fresh tomatoes for an extra splash of color and flavor. Serve the burgers alongside the salad, and if desired, add a sweet chili sauce or extra grated cheese for an even richer taste. This dish is not only delicious but also very nutritious, making it a perfect choice for a healthy meal.

Ingredients

For 10 burgers: 100 g quinoa 40 g butter 1 grated carrot 1/4 chopped fennel 1 finely chopped red onion 1 finely chopped red bell pepper 1 finely grated garlic clove 1/2 tablespoon finely grated ginger
3 dashes of Worcestershire sauce 3
4 tablespoons breadcrumbs 10 g grated Parmigiano Reggiano 1/2 cup grated cheddar (you can substitute with cheese) 1 egg salt and freshly ground pepper 2 teaspoons dill a pinch of cayenne For 4 serving
dried tomatoes chopped if larger 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar salt and pepper 1 teaspoon honey 3 tablespoons sunflower seeds 1/4 cup walnut pieces crushed into sm

Vegetarian Burger with Quinoa and Salad with Semi-Dried Tomatoes

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