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quinoa pumpkin fresh basil beet oats soft garlic salt ground ginger vegetable oil Bread fresh basil tomato red onion
Viewed: 80 - Published at: 4 years agoIngredients
- 1 cup cooked quinoa
- 1 cup canned pumpkin
- 3/4 cup fresh basil, chopped
- 1 medium beet, peeled and shredded
- 1/2 cup quick-cooking oats
- 1/2 cup soft, spreadable goat cheese, divided
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 4 slices Nature's Own(R) Perfectly Crafted Multigrain Bread, toasted
- Fresh basil (optional)
- Diced tomato (optional)
- Sliced red onion (optional)
Method
- In a large bowl, combine quinoa, pumpkin, 3/4 cup basil, beet, oats, 1/4 cup goat cheese, garlic, salt, and ginger. Mix until well combined. Cover and chill for 30 minutes or until easy to work with.
- In a very large skillet, heat oil over medium heat. Meanwhile, divide the mixture into 4 portions and press each portion into a 4-inch patty.
- Cook patties in hot oil over medium heat for 12 to 15 minutes or until firm and lightly browned, turning once halfway through cooking.
- Spread remaining 1/4 cup goat cheese over toasted bread slices. Top with quinoa burgers. If desired, garnish with additional fresh basil, diced tomato, and/or sliced red onion.
