Vegetable burgers are healthy alternatives to meat burgers, since they are cholesterol-free, low in fat and high in plant-based protein. You will love these eggplant and quinoa burgers with peas and spices for their flavor and texture. You can serve them on the plate accompanied by vegetables, rice or pasta, or in a traditional way inside a hamburger bun.
Ingredients to make Quinoa and Eggplant Burgers:
- ½ cup white quinoa
- ½ cup red quinoa
- 1 eggplant
- ½ cup frozen peas
- 1 onion
- 2 cloves of garlic
- 1 tablespoon olive oil
- ½ teaspoon rosemary
- 1 teaspoon cumin
- 1 teaspoon of ginger
- 1 pinch of black pepper
- 1 teaspoon salt
How to make Quinoa and Eggplant Burgers:
- Wash the quinoa well in cold water and cook it in boiling water for 10-12 minutes until soft. Drain and reserve.
- Peel the aborigine and cut it into small pieces.
- Cook it in boiling water until soft for 20-25 minutes. Drain well and reserve to continue with the preparation of the quinoa and eggplant burgers.
- Cook the peas in boiling water until soft, 5-7 minutes.
- While the peas are cooking, chop the onion and garlic.
- Then, heat a pan with oil and fry the garlic and onion.
- In the blender blend the cooked eggplant and peas.
- Add the resulting purée to the pan with the fried onion and garlic, add the rosemary, ginger, salt and pepper, stir and cook for 2-3 minutes.
- In this way, the vegan eggplant and quinoa burgers will be very tasty.
- Add the quinoa to the pan and continue cooking for another 2-3 minutes to absorb the flavors of the spices.
- Remove the pan from the heat and let the vegan burger batter cool.
- Form the patties with your hands and brush them with oil.
- Cook the burgers in the oven for 20 minutes at 180 degrees or fry them in hot oil on both sides until golden brown.
- Serve the eggplant and quinoa burgers accompanied by vegetable ratatouille, couscous with chickpeas, or the side dish that you like the most.
