Quinoa Veggie Burgers

Using gluten-free breadcrumbs makes this a gluten-free recipe!

Patties are delicious on a bun, with all the usual fixins', or on a plate, especially with chipolte ketchup. Enjoy!

1 small onion, finely minced
2 cloves garlic, finely minced
1/2 cup well-chopped veggies, which make this such an easy recipe to make! Use whatever you have on hand: string beans, zucchini, carrots, corn, beans, anything at all...even a bag of organic mixed vegetables!
1/3 cup grated parmigiana cheese
1/2 tsp fresh lemon juice
2 tsp chopped fresh parsley (dried is fine, too)
2 and 1/2 cups cooked quinoa (you can use leftover; I usually freeze my leftover quinoa for this recipe)
1/2 tsp salt
pepper to taste
3 large eggs, beaten
3/4 cup bread crumbs (gluten-free are fine)
Extra-Virgin Olive Oil for frying

Either put ingredients in a chopping bowl and chop together, or prep separately and mix together in a very large bowl.
Add quinoa, salt, and freshly ground pepper to taste. Mix well.
Beat eggs separately and add to quinoa mixture. Add breadcumbs and combine. (If you aren't on a gluten-free diet, I recommend using regular breadcrumbs.)
Let the mixture rest for just a few minutes while the olive oil heats in a flat bottomed pan. Use your hands to mix well and mold the mixture into patties. (You can add more breadcrumbs if you feel it is necessary, however be sure to give the mix a few minutes for the moisture to absorb.) Keeping the oil at a medium heat, allow the patties to fry to a deep golden brown on both sides before removing from the pan and draining on paper towels.
Makes 10 burger size patties.