Ok we really wanted to splash out with some fancy meal options for you this week, so we have two recipes that work really well together or separately, and create lunch options, side options, and midweek meal solutions. The first is based on this recipe and the second is based on this recipe, and they are both full on winners. (I dunno whether you can tell but we are verrrry into charring things this year. Let’s char it all! It’s really feeding my overall revolutionary fervour to have the touch of literal flame on everything I consume.) The quinoa burgers will sadly not withstand the bbq, but can be fried instead of baked. The original recipe called for frying them and that might be faster than baking, if a bit more hands-on. So if you’re feeling the heat, that could cut down on heated appliance time. These measurements for the chard burgers resulted in FIFTEEN sort of midsize burgers, so you’ll have plenty to go around or to go in the fridge/freezer for lunches later. Also the bunch of chard can absolutely be swapped with any hearty green like kale or mustard greens or spinach. I am generally a chard skeptic and this is by far my favourite way to eat them now. Delicious.
Chard Quinoa Burgers
- 1 cup quinoa before being cooked
- 1 bunch chard VERY finely chopped
- 1/4 cup flour
- 3 large eggs
- 2 cloves garlic minced optional
- 3 tbsp lemon juice
- 2 tbsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dijon mustard
- ¼ teaspoon hot pepper flakes optional
Cook the quinoa (1C quinoa to 2C water or broth) and let cool.
Dice the chard to within an inch of its life.
Add the quinoa, greens, flour, eggs, garlic, lemon juice, olive oil, salt, pepper, mustard, and pepper flakes to a large mixing bowl and mix.
Preheat oven to 375.
Lay out some parchment paper on a large-ish tray.
Scoop portions of the quinoa mixture onto the pan. It will be loose, but the eggs will hold it together. Use a spoon to shape the patties into rounder shapes if desired (before flipping). Make them big for burgers or smaller if you want them as appetizers or to put in wraps.
Bake for 10-12 minutes on each side or until firmed up and crispy on the edges/sides.
Serve with the following charred green onion dip recipe!
These will keep for a couple of days in the refrigerator in an airtight container, and freeze well.
Charred Green Onion and Whipped Feta Dip
- 1 bunch green onions just the tops (freeze the bulbs to add to stock or just dice em up and toss em in the quinoa burger recipe above!)
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- 5.5 ounces crumbled feta or thereabouts – about two packs of cards worth
- ½ cup sour cream
- another ¼ tsp. kosher salt
- ½ tsp. black pepper
- ¾ tsp. smoked paprika
- lemon or lime juice to taste
Toss the green onion in some olive oil and salt
Flick on the barbeque or turn your oven on to broil
Broil or bbq until charred (slightly blackened)
Take off/out and let cool a bit, then chop roughly
Put everything else in a food processor or blender and buzz, then toss in the onions and buzz again. That's it! (you could also probably just chop the onions a bit more thoroughly and stir up the cheese, but it's true that the blender/food processor does make the whipping thing happen nicely)