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    Recipe of the Week | Hearty Quinoa Burger

    Hearty Quinoa Burger | Photo Credit Randolph Graham

    Are you tired of the mas-produced veggie burger patties found at your favorite grocery store? Tired of the garden burgers foisted on you as the only choice at your favorite drive-thru? Take a look at the quinoa burger recipe below.

    This one is delicious, nutritious and wonderfully different. Make it ahead of time and keep in the refrigerator until you need it for lunch or dinner. This one’s a winner.       


    15-ounce can kidney beans (rinsed and mashed)

    2 egg whites (lightly beaten)

    3 cups cooked quinoa

    1 shallot (minced)

    1 carrot (grated)

    3 tablespoons Queso Cotija cheese (crumbled)

    2 tablespoons cilantro (chopped fine)

    1 teaspoon salt

    2 tablespoons coconut oil (vegetable oil is OK but this is healthier)

    Iceberg lettuce

    Red onion slices

    2 avocados (peeled, seeds removed and sliced)

    4 Kaiser rolls (sliced in half horizontally)

    Dijon mustard




    Add mashed kidney beans, egg whites, shallot, carrot, cheese and salt to a large mixing bowl and stir to combine. Drain any excess water from the cooked quinoa and add to this mixture. Stir to combine quinoa.

    Form quinoa mixture into four 1-inch thick patties. You may have some mixture left over. Make it into a patty and it will keep up to four or five days if sealed in a container and refrigerated.

    Place the patties on a plate or small tray, cover, and place in the refrigerator to chill for at least 30 minutes before grilling. Grill patties for 4 to 5 minutes on each side. They should be crispy and golden in color. While the patties are cooking, make the set-up and prep the buns.

     The set-up is easy. I learned how to do this as an inside worker at the Hayward A&W Root Beer drive-in in my senior year in high school. Carefully break off a round leaf of the lettuce and place it curled-side up on the counter. Place a couple onion slices on top of the lettuce and a few avocado slices on top of the onions. Do this three more times.

    To prep the buns, spread mustard on the bottom half of each bun and Vegenaise on the other half. Repeat for the other buns. Now you’re ready for the burger patties.

    Place one patty on the bottom half of each bun. Place one set up on each of the patties and complete the burger with the bun tops. Serve with chips on the side and a cold drink of your choice.

    Check out all of Chef Randy’s cookbooks on Amazon:

    Chef Randy’s latest book: Ojai Valley Quarantine Cookbook 

    For additional recipes, see Chef Randy’s website at

    Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.


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