QUINOA WALNUT SAUSAGE BURGERS
Another homemade burger recipe for those who want a less expensive burger, or for those who just like to make their own now and again. Low fat, nutrient dense is a good way to go.
Makes approx. 6-1/2 cups burger batter
AFSC ClipBoard: I didn’t freeze these burgers, so I can’t comment on their freezability.
Preheat oven to 350 degrees
quinoa:
1-1/2 c. water
3/4 c. quinoa, plain – rinsed well in wire mesh strainer
1 t. pink Himalayan salt
1 t. smoked paprika
2 t. mild curry powder
walnut crumbles:
2 c. walnut halves
2 t. liquid smoke
1 t. pink Himalayan salt
2, 14 oz. tubes Gimme Lean Meatless Sausage, thawed, cut into chunks.
Combine all quinoa ingredients in saucepan. Stir well. Bring to boil, reduce heat to low, cover tightly and cook 15 minutes. Fluff with utensil. Set aside.
Place walnuts in food processor and process till crumbly.
Add liquid smoke and salt, then process till evenly mealy – not mushy. Set aside.
In large bowl combine quinoa, walnut crumbles and meatless sausage. Using clean hands, mix and mash till all ingredients are evenly distributed. Refrigerate to bake later or bake right away.
Preheat oven to 350 degrees
When ready to use, scoop out about 1/3 cup burger dough. Roll into a smooth meatball shape. Drizzle a little oil on the counter and smooth it out, then place meatball on the oil and flatten it with your palm to about 3/8 inch thick (no thicker). Smooth the edges, then lift with pancake turner to an oiled baking sheet. Repeat with more burgers.
Bake for 15 minutes. Remove from oven, flip burgers over and bake 15 minutes longer. Immediately transfer to wire rack till cool. Place in covered container and refrigerate.
To reheat, place in skillet over medium-low heat, then place a lid in the skillet over the burger. Fry on both sides till heated through.
Serve on buns with condiments.
ANIMAL-FREE SOUS-CHEF™ 