When it comes to these Extra Crispy Carrot Spinach Quinoa Veggie Burgers, there isn’t much that can be said. It’s just too delicious! There’s so much flavor going on, you wouldn’t even be able to tell that it’s made out of veggies and not meat.
Happy Friday! It’s finally the end of the week and I thought that I should kick things off on a nice note. A nicely flavored note that is!
As you might already know, I am a complete FOODIE at heart! Yes, that’s right. I love it all! EVERYTHING comforting and savory and sweet.
However, I try to keep things on healthier side as I indulge by making most things from scratch.
When using ingredients that aren’t entirely homemade, I like to ensure that they are at least natural or organic. So, of course, I had to start the weekend with this veggie recipe!
OK, so I remember posting about my first encounter with a fully beefed out burger (last year) on my social media and it was AMAZING!
I bought it from a Caribbean fast food restaurant here in Brooklyn and it was Everything! I know—-I’m pretty late getting on the ‘beef burger’ scene. Haha.
But I’m more of a Chicken sandwich or Turkey burger kind of gal. Moreover, I’m an even bigger fan of Veggie burgers and make it a mission to give the many different options a try when I can!
The awesome thing about veggie burgers are that you can mix and match ingredients as you please! I mean there are a ton of variations that can be tried. To give you a great picture, try out my Lobster Sweet Potato Black Bean Burger + Vegan Sauce which is EPIC by the way!
I know that it sounds pretty crazy BUT trust that once the flavor hits your tastebuds, they’ll explode in satisfaction! And then there’s my Brooklyn-inspired Chickpeas Veggie Burger which is also just as good and made from grated zucchini and carrots. Yum!
When it comes to this recipe, I’m really happy with how great it turned out! Plus, I made a nice sauce, which is super important when it comes to burgers by the way—so it all came together well.
Homemade BBQ Sweet + Tangy Sauce: 1 cup BBQ sauce, 1/4 cup vegan mayo, 1-2 Tbsps sweet relish, sea salt + black pepper (for taste), 1 Tbsp dried parsley. **Just whisk all ingredients together in bowl and BAM!**
Looking for something epic + with BBQ flavor? Check out my BBQ Loaded Chicken Taco Fries . They will have you eating out of the baking sheet (we sure did!) and linking your fingers 10 times over!
Now for this burger recipe—Start by adding 1 Tbsp of extra virgin olive oil to a skillet on medium-high heat and add chopped onions, spinach, and garlic and cook until it become fragrant and spinach begin to wilt, about 3-4 minutes. Remove from heat and let cool slightly.
Combine the quinoa, grated carrots, sautéed onion-garlic-spinach, shredded mozzarella cheese, bread crumbs, eggs, smoked paprika, sea salt + black pepper in a large bowl. Mix ingredients together well using your hands to ensure that everything is well incorporated. Now, form mixture into 5-6 burger patties, patting down as needed to ensure that everything sticks together well.
Preheat oven to 400 degrees Fahrenheit.
Next, heat a large skillet with 2 Tbsps of unsalted butter on medium-high heat and once fully heated, add burger patties and let it golden and crisp on each side.
Once fully crisped, remove from heat and add to a baking sheet lined with parchment paper and let burgers bake for 8-10 minutes.
To assemble, warm your favorite burger buns, add your favorite greens (I used arugula) atop the bottom bun, then add Quinoa burger patty, and the top bun (spooned with the BBQ Sweet + Tangy sauce). Repeat until all burgers are made.
Serve with homemade fries, sweet potato fries, wedges, or salad if preferred. Wallah!
If you choose to make this Extra Crispy Carrot Spinach Quinoa Veggie Burger recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Extra Crispy Carrot Spinach Quinoa Veggie Burger.