Quinoa Feta Burgers
Can you believe it’s almost Labor Day? It feels like summer just started and already there is talk of back-to-school and autumn leaves. Well, before we say goodbye to summer, let’s make sure we have a Labor Day celebration filled with fun and yummy food.
There's no better way to toast to the end of a great summer and usher in brand new autumn like a Labor Day celebration. A holiday that is meant to honor the working people of the country, it's become a staple end-of-the-season celebration that lets friends and families get together one more time before the craziness of the fall season takes hold. It's an opportunity to enjoy the still-warm summer weather, an occasion to prove who is the best at lawn games once and for all, and a chance to turn the grill on one last time.
In most American homes, backyards brunches or BBQs are a summertime tradition, and the best part of every party planning is the menu. To help you end summer on a high note, Eco Party Warehouse
prepared a delicious grilled recipe that will have you and your guests buzzing with delight. And of course, it is vegan - Quinoa Feta Burgers!
This recipe is easy to make and a great vegetarian alternative for classic meatballs or meat patties. Impressively high in protein and fiber and flaunting some serious Mediterranean flavor flair, these veggie burgers’ texture is hearty but not dry, they’re packed with fresh ingredients, they are fresh, filling, and exactly the meal you should make this Labor Day Party.
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 shallot, minced
- 1 carrot, finely grated
- 3 cups cooked quinoa
- 2 tablespoons chopped fresh parsley
- 3 tablespoons crumbled feta
- 1 teaspoon coarse salt
- 2 egg whites, lightly whisked
- 2 tablespoons extra-virgin olive oil
- 6 whole-wheat buns, grilled
- Whole-grain mustard, for serving
- Grilled onions, for serving
- Radicchio, for serving
Step 1: In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
Step 2: Form mixture into six patties and chill 30 minutes.
Step 3: Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on the stovetop, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
Step 4: Serve on buns with mustard, grilled onions, and radicchio.
* For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium-high heat, turning, until tender and charred, 6 to 8 minutes.
Happy Labor Day