These burgers have a unique ingredient in them that adds a nice flavor.
Veggie Burgers Made With Baby Quinoa- Kaniwa
Veggie Burgers Made With Baby Quinoa- Kaniwa
I love veggie burgers and I am always looking for new ways to make them. It is just so satisfying to take a bite out of a thick meatless burger that is load with toppings like lettuce, tomatoes, cheese, and other toppings like avocado. Veggie burgers are a great way to get protein and fiber into your diet. I usually use some type of grain along with beans when I make my veggie burgers. Sure I can buy veggie burgers at the store but homemade ones are so much better and I can control the ingredients that I put into them. I can also make my burgers a whole like thicker so they resemble a real burger. I just like the chew of the veggie burgers to resemble a real burger but I want the taste to not have flavors of meat. I don’t know about other vegetarians but I always hated the taste of ground beef.
For this recipe of veggie burgers, I used a grain that was new to me. The grain that I used is Kaniwa or as others like to call it Baby Quinoa. Kaniwa is called Baby Quinoa because it looks and tastes similar to its botanical relative: quinoa. This delicious grain cooks up with a crunchy texture and is loaded with lots of nutrients. The grain is gluten-free and can be used in many recipes or served plain with some seasonings for dinner. I like to eat this grain for breakfast with dried fruit and yogurt. The best part is it cooks in 30 minutes and needs no soaking or rinsing. You must visit Pereg’s website to find out more and discover some tasty recipes like this Kaniwa Burger.
www.pereg.us
www.pereg.us
Kaniwa Veggie Burgers
Ingredients
½ cup raw Kaniwa
1 cup water
1 cup cooked chickpeas, smashed with the skins removed
½ cup breadcrumbs, regular or gluten-free
1 large egg, whisked
1 garlic clove, minced
¼ cup white onion, minced
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon cracked black pepper
1/4 cup water
2 tablespoons coconut oil
Directions
1. Combine Kaniwa and water in a medium saucepan and bring water to a boil.
2. 2. Lower to a simmer, cover and simmer for 15-20 minutes or until tender and the water is absorbed. Remove from heat and let cool.
3. Combine Kawina with smashed chickpeas, breadcrumbs, garlic, onion, water, coconut oil, and spices. Preheat oven to 400F and form mixture into four patties.
4. Bake the patties for 30 minutes.
You can enjoy these hearty veggie burgers in a whole grain bun with your favorite toppings. I also like to serve these delicious veggie burgers over cooked veggies.
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Ingredients
½ cup raw Kaniwa
1 cup water
1 cup cooked chickpeas, smashed with the skins removed
½ cup breadcrumbs, regular or gluten-free
1 large egg, whisked
1 garlic clove, minced
¼ cup white onion, minced
¼ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon cracked black pepper
1/4 cup water
2 tablespoons coconut oil
Directions
1. Combine Kaniwa and water in a medium saucepan and bring water to a boil.
2. 2. Lower to a simmer, cover and simmer for 15-20 minutes or until tender and the water is absorbed. Remove from heat and let cool.
3. Combine Kawina with smashed chickpeas, breadcrumbs, garlic, onion, water, coconut oil, and spices. Preheat oven to 400F and form mixture into four patties.
4. Bake the patties for 30 minutes.
You can enjoy these hearty veggie burgers in a whole grain bun with your favorite toppings. I also like to serve these delicious veggie burgers over cooked veggies.