Artichoke, White Bean & Quinoa Burgers
I have been eating a lot of artichoke hearts lately These shelf-dwellers (both canned and bottled) are easy to find nearby, and I enjoy the soft, textured, and slightly acidic flavors borrowed by bread, salads (like this week's simple recipe), and pasta. We also hope to experiment polenta chicken dishes – a very interesting winter looga – soon.
Last week, I decided to try making artichokes in the plant, why not? They add a lot of flavor to everything else, and I thought they would be a perfect base for the essence of the Mediterranean.
I am very happy with how they turned out: unlike the burgers I usually make, which have a smoker or Southwwest. It's great, the lemon juice is a highlight, and I love the addition of Italian herbs (I used dried grass, but you can use oregano).
Instead of serving them normally I serve burgers – which include lots of shrimp, sometimes lettuce and tomatoes – I served them with hummus schmear and spinach salad (baby spinach, olive oil, lemon, pepper). The food was refreshing and full, that's what I wanted it to be, and it felt good to not share it with you today.
Artichoke, White Bean & Quinoa Burgers
- 1 take it olive oil
- 2 shallot, finely chopped
- 3 garlic, cloves
- 1 A 14.5-ounce can (or container) separates or forms a heart
- 1 1/2 cups (1 can, washed and drained) navy, cannellini, or Great North beans
- 1 take it orange juice with a slice
- 1 1/2 spoon of tea mix with Italian herbs (or your combination of oregano, thyme, and rosemary)
- 1/2 spoon of tea kosher salt
- 1/4 spoon of tea black pepper in fresh ground
- 1 1/2 cups Cooked quinoa (cooked rice)
- 3 take it whole-purpose, oat, or gluten-free-whole-purpose
- When serving: an optional burger, pickled green, hummus or pea beans, tapenade, Dijon mustard – it's up to you!
Heat your oven to 375F.
Heat the olive oil on a large table over medium heat. Add shallots. Cook, stirring constantly, 1-2 minutes, or until the weather is clear but still not closed. Add the garlic and cook for an additional minute, stirring while on the go. Add the artichoke heart, white beans, lemon juice, Italian seasoning, salt and pepper. Mix the mixture well and heat it.
Place cooked quinoa in a food processor with a # 39; S blade & # 39; Add warm artichoke mixture. To force us to beat a few minutes or so, until the mixture is still not broken and destroy large parts of the artichoke or beans, but the combination is still some visual burger.
Carefully remove the machine & # 39; S & # 39; toss your machine, then sprinkle the flour in your baking tray and mix it all (add flour but prevent it from working completely on the mixture). If you like, you can also transfer everything to a mixing bowl after you stir it and mix it in flour; I think it is easier and less clean to do with the processor bowl! Cover the bowl in the machine's processor and allow everything to sit for 10 minutes, so that the flour to absorb some moisture and coconut mix more difficult.
Stir in the burger burgers for about 6 places. It will be a sticker, but you should still be able to design it; if it is too sticky to work with, add an extra tablespoon of flour. Transfer your ingredients to a baking sheet.
Bake in a baking dish for 15 minutes. Turn them over and cook for another 10 minutes, or until golden brown on each side. Enjoy!
The remaining storage containers will keep in an airtight container for up to 5 days and cooling can last for up to 6 weeks.
I think it's kind of a pain to remove burger products (onions and garlic, etc.), just to add them to a food processor to seal. But when I do this for burgers, I really think they taste better when I add onion / garlic raw to my processor, or rather use onions and garlic powder.
Even in the panels, these ticks come together very quickly, and the rest have given me good eating days. After trying as usual, bananas, I also tried them on serving quinoa and green peppers, and one or two were filled with pies with hummus, falafel. All tasty. We hope you get a chance to try it soon, and that you will enjoy it too!
Greetings, friends, and we are here for another week of peace keeping. I'll be back here soon.
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