I think I was 16 the first time I had a veggie burger. A new chain had opened in downtown Eugene and a few of us piled into a car and drove there to have a fruit smoothie and a veggie burger. (I know, we were so wild.) It seems so strange now but back then there weren’t many veggie burgers or juice places. Now there are so many juice companies and so many veggie burger options. Some burgers have this in them, and some don’t have that, and some are vegan and some are not. Back then though we went to this one spot and if felt different. Different from other fast food. For one the bun was wheat and the veg was fresh. These were stark contrasts to the smashed sweaty burgers I had come to know from other chain dining experiences. This burger didn’t smell like old gym socks and the center wasn’t mealy or a texture a kin to carpet fuzz and eraser shavings. The patty was thick and had a texture all its own. Not beef like- at all. I remember feeling super full afterwords. I also remember feeling conflicted. Was this a good thing? Is it necessary for me to eat a veggie burger? If it doesn’t have meat then why does it need to be a burger? Couldn’t we call it Salad on Toast or Salad Toast. (There is your new big business. Salad Toast available soon in various seasonal varieties!)
Truth be told, it didn’t need to be anything other than what it was. My mind however was drawing comparisons and contrasts between a burger with meat and a non-meat burger. Rather than just living in a world where the two could exist as separate things. I think that this is something my brain has struggled with in the past. If you can appreciate something for what it is, and not your preconceived notion of what you think it should be, then we’d all be a lot happier. (Not as happy though as the fine patrons of Salad Toast! So come on down to Salad Toast and plant your buns. We promise you wont leaf hungry!)
Today’s recipe is a quinoa burger patty. I almost hesitate calling it a burger because I think that pigeon holes it. The first time Sarah made them we just had them solo (no bun) and paired them with a few fresh ingredients (avocado, quick pickled carrot, etc ) and more Marshall’s Haute Sauce. I’ll be honest, I ate 3. These are so good. You could have these as the star in a vegetable sandwich or as a side to whatever protein you’d like. They would be great in a pita with sprouts and feta, lettuce wraps, or even as the main event with a side kale salad. Trust me, don’t worry about what to call it. Just know that once you eat these, they will call to you. (Lastly, if you do open a Salad Toast please cut me in on the profit since I planted the seeds. Jk. But seriously, its the right thing to do.)
1 Cup Quinoa
1 1/3 Cup LOC (Liquid of Choice- Stock, water, ect.)
1/4 Cup Tbs. Smoked Habanero Barbeque Sauce
1 Cup Mixed Raw Vegetables (Shredded Carrots, Corn, Mushrooms)
1 Tbs. Olive oil
1 Tbs. Marshall’s BBQ Rub, or spice rub of choice
1/4 Cup Garbanzo Bean Flour (or regular flour, or a substitute)
2 Tbs. Smoked Habanero BBQ Sauce
Salt and Pepper to taste
1. Boil LOC, add in BBQ sauce once it boils and stir in quinoa, lower to a simmer, cover and cook 20 min.
2. While quinoa is cooking place your vegetables on parchment paper, sprinkle with olive oil and BBQ rub, place in a 350 degree oven for the 20 min. After you take it out turn oven up to 450 degrees.
3. Mix quinoa and vegetables in a bowl and set aside to cool.
4. In a mixing bowl beat the eggs, add the garbanzo bean flour, then the BBQ sauce.
5. Add the two mixtures together, we just used our hands to mix it.
6. Line a baking sheet with parchment paper. Divide the burgers into baseball size balls and flatten into patties once on the sheet.
7. Bake for 6 Minutes, until golden on the bottom. Turn the patties over using a spatula and cook for another 6 minutes.