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Today in our mailbox was our latest Whole Living magazine. The Grilling Issue, it had several recipes for non-beef burgers. Tonight, we decided to give the quinoa-feta burgers a try. So, after a nice run, where I just missed the rain, it was time to fire up the stove and make some burgers. And what goes better with a burger than some potatoes!
Ingredients for the Quinoa-Feta burgers
In a bowl, mash the kidney beans. Add the onion, carrot, quinoa, parsley, feta, salt and egg. Mix to combine. Form into 6 burgers. Put on a lined baking sheet and chill in the refrigerator for 30 minutes (I only waited about 15 minutes).
Meanwhile, in a non-stick pan, cook the sliced onion over medium heat until browned.
In a second non-stick pan, warm some extra virgin olive oil over medium-low heat. Cook the burgers, about 5 minutes per side, Serve on English muffin, topped with mustard, onion and radicchio.
Recipe makes 6 burgers, so I wrapped and froze the remaining 4 burgers for a quick dinner. The burgers were a bit moist, so they fell apart a little when cooking. I think next time I would make the quinoa ahead of time so it has more time to sit, and would also wait the full 30 minutes while chilling the burgers before cooking.
Ingredients for Yukon Gold baked potatoes
Preheat the oven to 450F. Place the potatoes on a baking sheet and drizzle with olive oil. Season liberally with salt and bake for 20 minutes, until potatoes are fork tender and slightly browned. Take out of the oven and top with grated Parmesan cheese and parsley.