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
Ingredients
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1 cup
Quinoa
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1/3 cup
Frozen Spinach
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1/3 cup
Frozen Broccoli
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4
Garlic Cloves
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1/3 cup
Red Pepper (Chopped)
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2
Large Eggs
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1 cup
Breadcrumbs
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1/2 cup
Cheddar Cheese
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2 tablespoons
Fresh Herbs (Basil, Cilantro or Parsley)
Directions
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Cook the quinoa according to package instructions. Let this cool before you work it into the rest of the dish.
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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.
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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.
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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.
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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.
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