Crispy Quinoa Sliders.
Welp. Seems like I’ve got an addiction of sorts.
Can’t stop making these burgers and sandwiches with beans and potatoes and actual vegetables (if carrots count) and a variety of flavors. Have I ever told you how TEXTURE makes my life? It does. And even though I keep posting basically the exact same thing every week (sorry… sort of… but not) with a different taste and maybe a slightly different method, it’s only because each one keeps getting bettttttter and better. At least in my delusional world.
But no, in the real world too.
Like… this quinoa?
It gets so crispy I can hardly STAND it. The outside is so crunchy and golden and the insides are soft, but thanks to some coarsely chopped garbanzos and (ugh) carrots, it’s not like they are complete mush. They are hearty and just… crazy. I had to make mine into sliders because I’ve had an ongoing convo with a twitter friend over some quinoa burgers she ate a few weeks ago, and I’m enamored with all things mini… and am also fanatical over anything in burger form with a million toppings. Mini just means you get to eat more and when that means eating more burgers?
Don’t gotta twist my arm.
I’ve been super obsessive lately. I get in moods.
I have this odd obsession going with the movie The Kids Are Alright (watch it every week) and an even odder obsession with hummus on really thick toast (eating it like thrice a day). I’m obsessed with returning fall TV and every second that plays out on Boardwalk Empire and how weirdly sexy I find Kevin Costner (sort of had an issue with Dances with Wolves back in the day) and planning a trip to NYC and holiday nail polish colors and buying too many purses in shades of hot blue and purple that I’m not even stylish enough to use. I’m obsessed with saying the word obsessed even though I hate the word obsessed but am either 1. too lazy to look up another fitting synonym or b. not smart enough to know if those synonyms even work in these things I call run-on sentences. Ugh. It’s all very tiring. It’s like my mind is running a marathon.
One thing I’m not obsessed with at all is Monday. Like the day. In general. Yeah yeah. I know. Another person to whine about Mondays. Great. So original. Not like they’re going anywhere. I just can never get back into the groove. But I’m sure if I stopped partying like it was 1999 on the weekends (and by partying I mean laying around doing absolutely nothing and sleeping in and eating large amounts of macaroni and cheese and trying to disconnect my mind from the world for a hot five secs) it would be so much easier. And the other thing is that there is only one thing that really saves me on Mondays and it’s food… so there’s that. I attempt to plan for something really delicious but not food coma inducing; something I look forward to all day and something that gives me a lot of options for the rest of the week in case my motivation wears off by the time ABC programming rears it’s ugly (I mean beautiful) head Monday evening.
… bingo.
I think these quinoa burgers are one of the most versatile meals I’ve made… because the crunch means they can go on ANYTHING. No, seriously. Anything. Sandwiches, salads, as a side dish (’cause you know this would never fly as a main dish in my house) with ketchup, as a cold snack, or even chopped up and mixed with rice or pasta or… something like that. Whatever you want to do, do it. Just because.
Crispy Quinoa Sliders
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable or chicken stock
- 1 cup cooked chickpeas
- 1/2 cup freshly grated provolone cheese
- 1/4 cup panko bread crumbs
- 1/2 cup chopped carrots
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 large egg + 1 egg white, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 12 multigrain slider buns or dinner rolls
- 2 avocados, sliced for topping
- 1/2 cup chipotle mayo for topping
Instructions
- Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
- While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have.
- Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
Did you make this recipe?
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I appreciate you so much!
Still obsessed though.
179 Comments on “Crispy Quinoa Sliders.”
Just made these for lunch today. For the buns, I substituted a whole grain English muffin cut into thirds. That was the only change I made. EXCELLENT recipe. Maybe my sliders were smaller but I got a few more than 12 patties out of it and refrigerated some to make tomorrow. If you’re on Weight Watchers, I calculate 7 points for 3 sliders with the mayo and avocado. The bun is not included in that number (a light English muffin is 3 pts). Definitely will make this again and recommend to friends! Also would make a great appetizer for a party.
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I made these last night and they were incredible. This is the best online recipe I have ever used!
One change I made was to cook the onion/garlic/carrots before-hand, and an excellent recipe for chipotle mayo is:
3/4 cup mayonnaise
2 chipotle peppers in adobo, finely chopped
1 green onion, finely chopped
1 tablespoon finely chopped cilantro
1 teaspoon lime juice
1 small clove garlic, finely minced
Thanks!
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Made these tonight !! AMAZING !!!
Even my oh so picky children devoured them !!!
These are fantastic. Thank you! My guys even went back for seconds. Love the crispyness and the full flavor even before you dress them with the mayo and the avacado. My son now puts the chipotle mayo on every sandwhich he makes.
Great recipe.
I love this recipe and make it all the time. One trick that makes the patties much easier to form and helps keep them together: use an ice cream scoop (the kind with a lever), pack it full of the cold quinoa mixture, and then release the scoop into the hot pan. Let it cook for about 30 seconds and then use a spatula to flatten the ball into a patty.
Can’t wait to try these tonight! In regards to the chipotle mayo…I noticed it calls for chipotles in adobo. I love the smokiness of the ingredient, but the last two times I’ve used it, it was almost unbearably spicy. Hopefully this isn’t a stupid question, but is it possible to purchase chipotle in adobo that won’t burn off both mine and my boyfriend’s tastebuds? :)
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These were delicious and even my quinoa skeptic husband liked them. Will definitely be making them again. Thank you!
hi! can someone tell me if the carrots need to be cooked first? thank you!
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Can these be frozen? Do you freeze them before they are friend or after? Any thoughts on storing these? As a single person, I don’t want these to go to waste. Thanks!
i would make the batch and form them into patties, then freeze. let them thaw and then crisp them up!
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Mmmmm these were delish! After reading the comments I decided to add two beaten eggs instead of one egg + one egg white, for fear of them falling apart while they cooked. I must say, they did NOT fall apart. I also added 1/2 cup chopped spinach. I ate them w/o the bun and made spicy mayo with Vegenaise and Siracha. I also soaked up extra oil with a paper towel before serving. Great recipe!
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Oh my wow. These little sliders are ah-mazing, Jessica! I think I just found myself a new recipe to try. :)
I was having a really hard time getting the patties to not just fall apart as they cooked, but I figured out a really easy trick that made it work. Pack the patties into a mason jar lid. This allows you to pack the patties very tight, and because mason jar lids consist of two separate parts, its easy to get the patty out by disassembling the lid.
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Just tried it. Delicious! Thank you.
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I have to cut out the cheese! but this looks so good!
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