Quinoa Burgers with Spinach, Sun-Dried Tomatoes, and Marinated Feta
By Lawman JohnsonPublished on June 8, 2020
Time
1½ hours, plus 30 minutes chilling
Yield
Serves 4
Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil, divided5 garlic cloves (4 minced, 1 sliced thin)½ teaspoon minced fresh oregano 1 teaspoon grated lemon zest, divided, plus 2 teaspoons juice⅛ teaspoon red pepper flakes 4 ounces feta cheese, crumbled (1 cup)¼ cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon packing oil4 scallions, chopped fine2 cups water 1 cup prewashed white quinoa, rinsed1 teaspoon table salt 2 slices hearty white sandwich bread, torn into pieces1 large egg plus 1 large yolk, lightly beaten2 ounces (2 cups) baby spinach, chopped2 ounces Parmesan cheese, grated (1 cup)1 tablespoon chopped fresh parsley 8 large leaves iceberg lettuce
Before You Begin
We prefer to use our Quick Pickled Red Onions in this recipe.
Instructions
- Microwave ⅓ cup olive oil, sliced garlic, oregano, ½ teaspoon lemon zest, and pepper flakes until garlic is softened and fragrant, about 1 minute. Gently stir in feta and refrigerate until ready to serve. (Feta mixture can be refrigerated for up to 24 hours.)
- Line rimmed baking sheet with parchment paper. Heat tomato oil in large saucepan over medium heat until shimmering. Add scallions and cook until softened, 3 to 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until quinoa is tender, 16 to 18 minutes. Off heat, let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes.
- Pulse bread in food processor until coarsely ground, about 10 pulses. Add egg and yolk and remaining ½ teaspoon lemon zest and pulse until mixture comes together, about 5 pulses. Stir bread mixture, tomatoes, spinach, Parmesan, and lemon juice into cooled quinoa until thoroughly combined. Divide -quinoa mixture into 4 equal portions. Using lightly moistened hands, tightly pack each portion into ¾-inch-thick patty and place on prepared sheet. Re-shape -patties as needed. Cover and refrigerate patties until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat remaining 2 tablespoons olive oil in 12-inch nonstick skillet over medium-low heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Stir parsley into feta mixture. Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with feta mixture and pickled onions.
Time
1½ hours, plus 30 minutes chillingYield
Serves 4Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil, divided
5 garlic cloves (4 minced, 1 sliced thin)
½ teaspoon minced fresh oregano
1 teaspoon grated lemon zest, divided, plus 2 teaspoons juice
⅛ teaspoon red pepper flakes
4 ounces feta cheese, crumbled (1 cup)
¼ cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon packing oil
4 scallions, chopped fine
2 cups water
1 cup prewashed white quinoa, rinsed
1 teaspoon table salt
2 slices hearty white sandwich bread, torn into pieces
1 large egg plus 1 large yolk, lightly beaten
2 ounces (2 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
1 tablespoon chopped fresh parsley
8 large leaves iceberg lettuce
Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil, divided
5 garlic cloves (4 minced, 1 sliced thin)
½ teaspoon minced fresh oregano
1 teaspoon grated lemon zest, divided, plus 2 teaspoons juice
⅛ teaspoon red pepper flakes
4 ounces feta cheese, crumbled (1 cup)
¼ cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon packing oil
4 scallions, chopped fine
2 cups water
1 cup prewashed white quinoa, rinsed
1 teaspoon table salt
2 slices hearty white sandwich bread, torn into pieces
1 large egg plus 1 large yolk, lightly beaten
2 ounces (2 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
1 tablespoon chopped fresh parsley
8 large leaves iceberg lettuce
Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil, divided
5 garlic cloves (4 minced, 1 sliced thin)
½ teaspoon minced fresh oregano
1 teaspoon grated lemon zest, divided, plus 2 teaspoons juice
⅛ teaspoon red pepper flakes
4 ounces feta cheese, crumbled (1 cup)
¼ cup oil-packed sun-dried tomatoes, chopped coarse, plus 1 tablespoon packing oil
4 scallions, chopped fine
2 cups water
1 cup prewashed white quinoa, rinsed
1 teaspoon table salt
2 slices hearty white sandwich bread, torn into pieces
1 large egg plus 1 large yolk, lightly beaten
2 ounces (2 cups) baby spinach, chopped
2 ounces Parmesan cheese, grated (1 cup)
1 tablespoon chopped fresh parsley
8 large leaves iceberg lettuce
Why This Recipe Works
For fantastic quinoa burgers we used white quinoa, which softened enough for us to shape. We found that the usual toasting step caused the grains to separate, so we skipped it. For patties that stayed together in the pan, we used a combination of bread and egg as a binder and also added some Parmesan cheese, which not only helped with binding but also contributed rich flavor. Chilling the patties before cooking further ensured they held their shape. Cooking the patties on the stovetop over medium-low heat created a crisp, flavorful crust on the outside but kept the interior moist. For bright, fresh flavor, we mixed in chopped sun-dried tomatoes, scallions, delicate baby spinach, and a little lemon zest and juice. Feta cheese was the perfect topping for these Mediterranean-inspired patties, and a quick marinade allowed the cheese to soak up the flavor of fragrant oregano, the citrusy bouquet of fresh lemon zest, and the spicy heat of red pepper flakes. Chopped parsley stirred into the marinated cheese just before serving added a final burst of freshness to these super-satisfying vegetable burgers.
Before You Begin
We prefer to use our Quick Pickled Red Onions in this recipe.
Instructions
- Microwave ⅓ cup olive oil, sliced garlic, oregano, ½ teaspoon lemon zest, and pepper flakes until garlic is softened and fragrant, about 1 minute. Gently stir in feta and refrigerate until ready to serve. (Feta mixture can be refrigerated for up to 24 hours.)
- Line rimmed baking sheet with parchment paper. Heat tomato oil in large saucepan over medium heat until shimmering. Add scallions and cook until softened, 3 to 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa, and salt and bring to simmer. Cover, reduce heat to medium-low, and simmer until quinoa is tender, 16 to 18 minutes. Off heat, let quinoa sit, covered, until liquid is fully absorbed, about 10 minutes.
- Pulse bread in food processor until coarsely ground, about 10 pulses. Add egg and yolk and remaining ½ teaspoon lemon zest and pulse until mixture comes together, about 5 pulses. Stir bread mixture, tomatoes, spinach, Parmesan, and lemon juice into cooled quinoa until thoroughly combined. Divide -quinoa mixture into 4 equal portions. Using lightly moistened hands, tightly pack each portion into ¾-inch-thick patty and place on prepared sheet. Re-shape -patties as needed. Cover and refrigerate patties until chilled and firm, at least 30 minutes or up to 24 hours.
- Heat remaining 2 tablespoons olive oil in 12-inch nonstick skillet over medium-low heat until shimmering. Place patties in skillet and cook until golden brown and crisp on first side, 5 to 7 minutes. Using 2 spatulas, gently flip patties and cook until browned and crisp on second side, 5 to 7 minutes.
- Stir parsley into feta mixture. Stack lettuce leaves together to create 4 lettuce wraps. Serve burgers on lettuce wraps, topped with feta mixture and pickled onions.
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