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Author Notes: Looking for a delicious veggie burger that kids will also love? These are packed with vegetables and make for a tasty, healthy lunch. —Tony Bailey
- 1 cup Quinoa
- 1/3 cup Frozen Spinach
- 1/3 cup Frozen Broccoli
- 4 Garlic Cloves
- 1/3 cup Red Pepper (Chopped)
- 2 Large Eggs
- 1 cup Breadcrumbs
- 1/2 cup Cheddar Cheese
- 2 tablespoons Fresh Herbs (Basil, Cilantro or Parsley)
- Cook the quinoa according to package instructions. Let this cool before you work it into the rest of the dish.
- Cook the frozen spinach and broccoli according to package instructions. Then drain them and place them in a food processor with the garlic and red pepper and pulse until they are chopped thoroughly.
- Note: What you want is a sort of batter that you can press into patties that isn’t too wet and sticky, but also doesn’t fall apart. Add in more breadcrumbs as necessary to find this balance.
- When the burger mix is ready, take a handful and roll it into a round that’s a little larger than a golf ball but smaller than a racket ball. Place each onto a sheet pan lined with parchment paper and gently press into slider shape. Leave them thicker than you want the finished product to be as you’ll press them a bit more once they cook. Ideally you should refrigerate them for at least half an hour so they set nicely.
- Bring a large skillet up to medium high heat and add a small amount of olive oil. Place the sliders into the skillet and gently press them down. Cook for 4-5 minutes per side until browned and crispy. Remember that you’re using raw eggs, so they need to be cooked all the way through.
- This recipe was entered in the contest for Your Best Cheap Feast
Move Over, Boozy Pops
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We shall call them pop-tails.
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