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Meatless Monday - Quinoa Burgers and Spiced Fries

Summer is officially here, that means cookouts.  Lots of veggies are wonderful when cooked on the grill.  I love a nice thick slice of Vidalia onion slightly charred over charcoal.  It's really delicious.  What are your favorite grilled vegetables?

Since the fourth of July tends to mean a back yard bar-b-que with friends I thought it would be a great time to give you a recipe for Quinoa burgers.  These can be cooked ahead of time.  I make a bunch and freeze them.  They can later be defrosted, tossed on a hot grill for a few minutes then enjoyed.  They also reheat very nicely in the microwave when you're not having a cookout.

Since French Fries are a great complement to burgers I'm including a tasty recipe for spiced fries that you bake in the oven.  It's like a two for one deal this week.  Who says you don't get your money's worth on this free blog? Hehe.

Quinoa Burger and Spiced Fries

For the burgers:


  • 1 cup uncooked quinoa
  • 2 cups water
  • 5 eggs, whisked
  • 1/3 cup Parmesan cheese
  • 3 large scallions, sliced thin
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1 cup steamed kale, chopped
  • 1 cup Planko bread crumbs 
  • 1 - 2 teaspoons olive oil


Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.  This can be done a day or two ahead and stored in the refrigerator.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed kale, and breadcrumbs. Let it sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. They may be crumbly but will hold together well after being cooked. Form patties 1/4 cup each, use a 1/4 cup measuring cup to help keep the patties together.  Heat the oil in a large skillet over medium-low heat. Drop the patties into the skillet then flatten with a spatula, cook the patties for 8-10 minutes on each side, or until browned and golden.

For the Spiced Fries:


  • 3 russet potatoes {about 24 oz. total} peeled and cut lengthwise into even pieces
  • 5 Tbsp. olive oil, divided
  • 3/4 tsp. salt, or to taste
  • 1/4 tsp. black pepper, plus more to taste
  • 1 - 2 tsp. spice blend


Place potatoes in a medium cooking pot, cover with water and heat on the stove until boiling.  Once the water boils reduce heat to simmer.  Cook for about 10 minutes until potatoes just start to soften.  While the potatoes are cooking mix 2-3 complementary dry spices together in a small bowl.  Create different spice blends to complement different meals (e.g. Asian spices, Mexican spices, Indian Spices).  When the potatoes are done drain and dry them then coat them with 1 Tbsp of the olive oil.

Thoroughly coat a baking sheet with oil then sprinkle with salt, pepper and the spice blend.  Place the potatoes on the baking sheet in a single layer, bake for 10-15 minutes at 375°F until they start to brown.  Flip the potatoes with a spatula taking care to keep them in a single layer.  Bake for another 10-15 minutes until they are crisp and golden.

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  1. Any type of spiced fries are right up my alley, vege burgers I haven't tried but I may have to.

    1. Hi Linda, I'd love to see what spice combinations you use.

  2. The flavors sound yummy. I made black bean "burgers" last year and the first night they were good but the leftovers were too crumbly. I would never have been able to grill them.
    My favorite veggies on the grill are a mix of zucchinni, yellow squash, vidalia onion, asparagus, and red pepper... marinated in greek dressing and cooked in a grilling basket.

    1. Hi Michèle, your veggies on the grill sound delicious. Marinating them is really important to making them come out just right.
      Did you cook the black bean burgers the first night then try to reheat the cooked leftovers? That's what works with these burgers.


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