Quinoa Burger

Here are a few more pics from Mexico!  Wish I was there now!

Lakeside High School Girls

(Ali, Maureen, Ashley, Me, and Molly)

My best friend and I are pregnant at the same time!  She literally found out the Sunday before we left for the trip!

My five month pic. I thought I was so big then:)  HA!

LOVE these girls!!!!

These "burgers" were awesome!  Yet another great addition to meatless Monday.  My picky husband loved them, even though he had doubts while I was cooking.  This was my first time cooking with quinoa and I am sold!  Here is a little clip about the nutritional value that I found on Wikipedia.

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance bymaize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.^[14][15] It is a good source of dietary fiber and phosphorus and is high inmagnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights.^[16]

So there you go!  You can find it at your local grocery store! Enjoy!

Quinoa Burger
Source: Modified from http://eatingwelllivingthin.wordpress.com

Ingredients:

• 1 cup of uncooked quinoa
• 2 cups of water
• 1/2 tsp. salt
• 3/4 cup of shredded white cheddar cheese
• 1/2 cup of low fat cottage cheese
• 1 cup shredded zucchini, squeezed dry
• 3 eggs
• 3 Tbsp. corn starch (original called for flour)
• 2 green onions chopped including the white parts
• 1/2 tsp. sugar
• 1/4 tsp. black pepper
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. garlic powder
• olive oil for frying
• Top with:  Tzatziki sauce, avocado, tomato, and shredded white cheddar cheese

Tzatziki sauce:

• 3/4 cup thick plain Greek-style yogurt such as Fage’ 
• 3 tablespoons sour cream
• 1/2 cucumber, peeled, seeded and grated – squeezed of excess water
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1 teaspoon dried or 2 tablespoon fresh dill weed
• Kosher salt and black pepper to taste

.

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.

Bring the 2 cups of water and 1/2 tsp. salt to a boil in a medium sauce pan over high heat.  Add quinoa, cover, and reduce heat to low.  Cook for 18-20 mins or until water is absorbed.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, zucchini, eggs, corn starch, green onions, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Outside-In Burgers

After the Peachtree Road Race, Alex and I had some close friends over for some fun in the sun and a cookout.  Our pool time was cut short by a rain shower, but we still had a great day celebrating. 

The Johnson Family

Mary and Mark

Brody playing in the puddle after the rain

"Yum!  Cupcake!"

"That's good!"

"What?"

"Alex, I am tired and don't want to play games."

These burgers were easy to make and are now my favorite!  Don't pass on making this fun ketchup.  It adds a great kick!

Outside-In Burgers with Adobo Ketchup

Source:  Adapted from Food Network

Ingredients

Adobo Ketchup:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoons chili powder
• 1/4 teaspoons cayenne pepper
• 2 cups ketchup

Burgers:

• 1 cup shredded white cheddar cheese
• 1 cup diced red onion
• 1 1/2 pounds lean ground beef
• 3/4 teaspoons black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 egg, lightly beaten
• buns

Directions

Adobo Ketchup:

Mix all ingredients together and set aside.

Burgers:

Preheat the grill to medium-high.

In a bowl, combine the cheddar cheese and onions. Set aside until ready to use.

Mix together the ground beef, pepper, salt, garlic, oregano, cumin and egg until thoroughly combined, but not overworked. Form into 4 equal-sized balls. Flatten out each ball to 1/4-inch thick and put two tablespoons of the onion and Cheddar mixture in the middle. Fold the burger meat over the onion and Cheddar, Enclosing it securely in the middle of the meat and form it back into a ball. Flatten into 3/4-inch thick burger patties. Grill for 5 to 6 minutes turning only once.

Toast the buns on the grill over indirect heat. Add the burgers to the buns and serve with the ketchup.