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  • Prep 30 min
  • Total 60 min
  • Servings 8

A filling alternative to traditional beef burgers, our Quinoa Burgers include red onion, red and green bell peppers, grated carrots and shredded zucchini. Ready in 1 hour, substitute water for chicken broth for a vegetarian option. MORE + LESS -

Ingredients

1/2
cup uncooked quinoa, rinsed, well drained
1
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup finely chopped red onion
1/2
cup finely chopped green bell pepper
1/2
cup finely chopped red bell pepper
1/2
cup finely grated carrots
1/2
cup shredded zucchini
2
eggs
3
tablespoons Original Bisquick™ mix
1
tablespoon chopped fresh dill weed
Salt and freshly ground pepper to taste
1/2
cup vegetable oil
Mixed salad greens, if desired

Steps

Hide Images
  • 1
    In 2-quart saucepan, heat quinoa and broth to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until all broth is absorbed. Cool.
  • 2
    In large bowl, mix cooled quinoa, onion, bell peppers, carrots, zucchini and eggs. Add Bisquick mix, dill, salt and pepper; mix well.
  • 3
    In 12-inch skillet, heat oil over medium-high heat. Drop quinoa mixture by 1/4 cupfuls into hot oil; flatten slightly into patties. Cook 6 to 8 minutes, turning once, until golden brown. Drain on paper towels. Serve burgers on mixed greens.

Expert Tips

  • Cooking the quinoa in chicken broth adds flavor, but you can simply cook it in water, if you prefer. The tiny, bead-shaped grain expands to four times its volume when cooked.
  • Serve the burgers on a bun instead of greens, if desired.
  • A small dollop of mayonnaise, garnished with fresh dill weed or other herbs, is a nice accompaniment to the burger.

Nutrition Information

No nutrition information available for this recipe

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