A Quinoa Burger On the Omnivore Road

Chronicle: Albuquerque, New Mexico April 10, 2024

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Flowering Quinoa Plant, Image by A L.G from Pixabay

It’s been a week!

First, the solar eclipse graced our skies. I watched it, over and over, in all its glory, on the NASA website as it began its journey over North America in Mazatlán, Mexico.

It was breathtaking. A total stunner.

Then, I watched the 2008 documentary Food, Inc. If you’re like me, maybe you’ll want to watch this eye opening film before Food, Inc 2 debuts this weekend. I have no doubt it will be as informative and thought provoking as its predecessor.

I’ve known for a while our food system is in trouble. I’ve known our farmers are subsidized by big corporations and the government. I’ve known that chickens, pigs and cattle are grown in inhumane conditions, fed junk food so they become abnormally enormous to feed our bottomless pits of stomachs. I’ve known that agricultural workers are underpaid, underinsured, and underrepresented.

None of this is new to me.

I’ve been bothered by it.

But I’ve chosen to look away.

I’ve averted my eyes while continuing to be a carnivore. It’s like I’ve been watching an eclipse without wearing the special glasses meant to protect my eyesight. This is unlike a certain republican candidate who thinks he’s impervious to damage, who thinks he’s special.

I know I’m not special. I just like the taste of meat.

I’ve tried, on and off, with varying degrees of success to follow a vegetarian diet. But I end up feeling unsatisfied and downright hungry. I enjoy eating beans or legumes with brown rice. It’s delicious. I even like tofu and currently have some in my fridge. But beans and rice and tofu only take me so far. Inevitably, I can’t resist the smell of grilled meat, and find myself fist-deep, a double burger in my hands.

Eating the burger or the grilled chicken breast satisfies my high level of hunger, only to be matched by an equally high level of self-loathing because once again, I’ve fallen off the vegetarian wagon.

It’s not fun to feel that kind of negativity.

So, what’s a carnivore to do?

In the spirit of being kind and gentle with myself, I’ve decided to strive for eating a whole lot less meat. Giving it up completely is just too difficult for me.

I guess that makes me an omnivore, aspiring to eat meat once or twice a week.

So, I decided to make a batch of quinoa burgers.

I began by toasting the quinoa, something I’d never tried before, and I think it’s the single best thing you can do when making quinoa. Toasted quinoa turns golden in the pan, brings out a subtle nuttiness you kind of knew was there but may have missed. The quinoa still needs to be simmered after it’s toasted but once it’s cooled, it’s burger time.

To the cooked quinoa, I added some veggies that were in the refrigerator, two eggs, some spices and a bit of potato starch to help bind the mixture together. The burgers were then cooked in a bit of oil in a non-stick skillet for a few minutes on each side.

I also made a quick herb mayonnaise, again with ingredients on hand. If fresh herbs are unavailable, you could spice up your mayo with a dollop of mustard or harissa or some flavored oil.

I devoured my quinoa burger sans bread on a bed of lettuce, but your quinoa burger could be served on your favorite bun or sandwich it between planks of roasted sweet potatoes.

It’s all good.

Now that’s spoken like a true omnivore.

Here's the recipe. And remember, use any vegetables you have on hand to add to the cooked quinoa. These vegetables are the ones I used this time. I have no doubt next time I make this recipe the vegetables I add will be different. The same is true for the herbed mayonnaise:

For the Herbed Mayonnaise:

½ cup mayonnaise

¼ cup chopped fresh dill

1 tablespoon roughly chopped capers

6 roughly chopped pimento olives

1 tablespoon olive brine

1 tablespoon lemon juice

Place ingredients into a bowl and stir together with a wooden spoon or silicone spatula. Set aside until ready to use with cooked quinoa burgers.

For the Quinoa:

1 cup quinoa

2 cups water

1 large carrot, grated on metal box grater

1 watermelon radish

1 cup chopped fresh spinach

1 wedge, chopped preserved lemon

3-4 sprigs fresh oregano teaspoons

½ cup potato starch, more if mixture is too sticky

1 ½ teaspoons Diamond Kosher salt

A couple of grinds of pepper

1. Begin by toasting the quinoa in a nonstick skillet using medium-low heat until golden and you smell a nutty aroma. This will take about 15-20 minutes. Stay nearby. Pay attention. Don’t let the quinoa burn.

2. While the quinoa is toasting, begin chopping your assortment of vegetables.

3. Once the vegetables have been chopped, cook them in a couple of tablespoons olive oil until they are wilted and soft.

4. After the quinoa is toasted, place 2 cups of water and the quinoa in a saucepan. Bring to a boil, then reduce heat to a simmer. Cook, covered for about 15 minutes until the water has been absorbed.

5. Transfer to a big enough bowl to let cool.

6. Add cooked vegetables and salt to quinoa.

7. Form the quinoa veggie burgers into six 1-inch thick patties. If necessary, dampen your hands with water to keep the quinoa from sticking to you.

8. Cook quinoa burgers in a large non-stick skillet with about 2 tablespoons olive oil. Cook for about 3-5 minutes per side, until slightly browned. You’ll probably have to do this in batches, three burgers at a time.

9. Assemble your burgers. Spread burgers with herbed mayonnaise. Garnish with lettuce, sliced tomatoes and serve.