July 2017 Magazines - Page 26

Epic Crispy Quinoa Burgers with Egg, Beer Caramelized Onions and Gruyere Serves 4 2 cups cooked red quinoa 1 cup cannellini beans, mashed 1/2 cup Panko bread crumbs 1 large egg, lightly beaten 1 clove garlic, grated 1 tsp. chipotle chile powder 1/2 tsp. salt 1/2 tsp. pepper 3/4 cup sharp cheddar cheese, shredded 3 Tbsp. olive oil 1 Tbsp. butter 2 large sweet onions, thinly sliced 1 cup beer (pumpkin beer is good here) 4 oz. gruyere cheese 4 of your favorite burger buns 4 eggs cooked to your liking 26 July/August 2017 In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal patties. Place on a plate and put in the fridge. Meanwhile, heat large skillet over medium‐high heat, then add 1 tablespoon butter. Add onions and cook about 15 minutes, stirring frequently, until softened. Slowly add the beer a little at a time, letting it cook into the onions. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm. In the same skillet, heat 1 tablespoon olive oil. Add the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Gruyere cheese, cover the pan and cook 2‐3 minutes or until the cheese has melted. Serve on warmed bun topped with onion and egg.