Monday, November 5, 2012

Transcendent Quiname Burgers

It's about time I did a post regarding  Meatless Monday. I've been sending out emails every Monday at work for over a year now, encouraging folks with ideas for alternative, meatless meals. In fact, it's kind of what got me thinking I could do a food blog in the first place.

I'm not a vegetarian by any stretch of the imagination but I do try to eat "a plant-based diet." Even the Government is on board with this philosophy as evidenced by their Chose My Plate campaign.

I must admit, I never ate a lot of beef. And when it comes to cooking I don't like handling dead flesh; sorry, but that's what it is. Luckily there are so many different ways to get the protein your body needs without resorting to carnavoreism that's it's silly not to do it at least one day a week. 

For instance, why would you indulge in a greasy, fatty cow burger when you can have a fresh, healthy veggie burger? The veggie burger is going to give you the same burger experience without the coronary disease and bad karma. Plus the added bonus of numerous other nutrients that aren't even in the meat! As far as I'm concerned, a veggie burger is going to transcend a cow burger any day of the week, not just Monday.

Edamame and red quinoa are my two best friends right now. They play together nice in this burger which I've dubbed 'Quiname' in honor of the two star ingredients. Rounding out the cast are almonds, raisins and whole wheat flour. It's all good, good, good stuff to nourish body and mind! When you have a burger this wholesome and fresh there's no way you're gonna use ketchup, which is basically high fructose corn syrup, so please check out the accompanying recipe for Susan's Tomato Jam. I picked this up at Terrain in Glen Mills. I missed Susan's demo but found the recipe in a glass Wrek jar I purchased!

Quiname Burgers

1 & 1/2 cups edamame
1 cup cooked quinoa (follow the package instructions)
1/4 cup ground almonds
1/4 cup raisins
1/4 cup boiling water
2 tablespoons whole wheat flour
2 tablespoons olive oil
2 ounces Farmhouse cheddar cheese, thinly sliced
Susan's Tomato Jam (recipe to follow)
Whole wheat rolls
your favorite burger fixins'

Pour boiling water over raisins and let stand for about 5 minutes to absorb water. Combine edamame, quinoa, almonds, soaked raisins and whole wheat flour in food processor. Blend until mixture comes together. Form into four round patties. Wrap and chill for about 30 minutes. Heat oil in a large skillet on medium high heat. Cook burgers for 3 to 4 minutes on each side. Turn down the heat and top each burger with cheese slices. Pour a little water in the pan and cover, cook for 1 more minute to melt cheese.  Makes 4 burgers. Serve on whole wheat rolls with Susan's Tomato Jam and your favorite burger toppings.

Susan's Tomato Jam
(adapted from original recipe)

1 pound (about 2 cups) homegrown tomatoes (I used my volunteer tomatoes, I'm sure you're sick of hearing me talk about them)
1/4 cup raw cane sugar
2 tablespoon fresh lemon juice
1/2 teaspoon pumpkin spice
pinch red pepper flakes

Cut tomatoes small pieces and combine with all other ingredients in a small, heavy bottomed pot. Cook on medium heat, stirring often until mixture jells and coats the back of a spoon, about 30 to 45 minutes. Susan's original recipe gave instructions for putting the jam up in jars. However, this is a much smaller quantity than the original, plus I don't feel qualified to instruct you on jarring. I just keep mine in a sealed container in the fridge. It's such a small amount that you will probably use it up before it can go bad in a week or two. If you know what you're doing and you feel comfortable jarring up the jam than go for it. Use on every and anything you would normally use ketchup.

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  1. This looks so delicious! I have been trying to incorporate more healthy, meatless meals into our menu, and I think I definitely need to try this one! :)

    1. Thanks! Even my beef lovin hubby enjoys these burgers, especially with that tomato jam!