Last summer, a lovely food cart – A La Cart – appeared downtown Benicia at the Farmer’s Market every Thursday night. I was delighted to find out they had a completely homemade veggie burger served on delicious whole grain bread with caramelized onions and mixed baby greens. I got one and was in heaven! After talking to the owner for a little while, I decided to go home and attempt my own version.
Excuse the somewhat ugly cell phone camera picture. It was too delicious and I couldn’t wait long enough to take pretty pictures.
Tofu Quinoa Veggie Burgers
Makes 6-8 patties.
- 10 oz extra firm tofu, sliced and patted dry (I recommend WildWood)
- 10 oz cooked quinoa (You can use any color, but I used white)
- 8 oz raw sunflower seeds
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon low sodium soy sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon fine grain sea salt
- Place all ingredients in a food processor. Pulse until the mixture is almost smooth. Scrape down sides occasionally.
- Divide into 6-8 equal portions and use your hands to press and form round, slightly flat patties.
- Heat a bit of olive oil in a skillet on medium-high heat. Arrange patties on the skillet, cover and cook. Once they are browned, turn it over and continue to cook until browned on both sides, approximately 5 minutes each side. Make sure it is completely done inside as well, so be sure to not have your temperatures too high on the pan.
- Serve with your favorite burger toppings and buns. (I served mine with toasted multi-grain bread by Alvarado St Bakery, caramelized onions, quick homemade pickles, a little ketchup, mustard, tomato and lettuce.)
Nutrition for 1 patty (1/8th of the recipe) (approx): 330 cal, 18g fat, 29 carb, 5 fiber, 15g protein