Farm Burger’s Quinoa Burger

(from simsyobby’s recipe box)

Koval says the veggie burger works best with toppings with acid, bitterness and tanginess. At the restaurant it’s burger No. 2, served on a toasted sesame seed bun with pickled Vidalia onions, arugula, feta cheese and a honey Dijon mayo.

Source: Farm Burger (restaurant in Atlanta)

Serves 5 people


  • 3/4 cup golden quinoa
  • 4 tablespoons black quinoa
  • 3 cups water
  • 1/3 cup diced carrot (about 1 small carrot)
  • 1/3 cup diced celery (about 1/2 rib)
  • 1/4 cup thinly sliced green onions (about 2 green onions)
  • 1/4 yellow onion, diced
  • 2 cups panko
  • 1 cup canned no-sodium garbanzo beans, drained, rinsed and pureed
  • 1 cup grated Parmesan
  • 1 tablespoon Dijon mustard
  • 1 local farm egg, lightly beaten (or 1 tablespoon silken tofu for a vegan burger)
  • 1 1/2 teaspoons and 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons granulated garlic
  • 1/3 cup chopped parsley


  1. In a small saucepan, bring golden quinoa, black quinoa and water to a boil. Cook for 12 minutes or until quinoa is tender. Set aside and allow to cool. Quinoa will soak up any remaining water.

  2. While quinoa is cooking, spray a large skillet with cooking spray then sauté carrots, celery, green onion and onion until soft, about 5 minutes. Set aside and allow to cool.

  3. In a large bowl, combine cooked quinoa, sautéed vegetables, panko, garbanzo bean puree, Parmesan, mustard, egg, 1 1/2 teaspoons olive oil, cumin, garlic and parsley and stir together until well-blended. Form 5 patties.

  4. In a non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté patties slowly until golden brown and crispy, about 4 minutes per side.

  5. Per serving: 436 calories (percent of calories from fat, 33), 19 grams protein, 55 grams carbohydrates, 6 grams fiber, 16 grams fat (5 grams saturated), 50 milligrams cholesterol, 580 milligrams sodium.

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