CRISPY QUINOA SLIDERS
12 sliders
These crispy, light little patties are fantastic as mini vegetarian
burgers, but they’d be great served alongside a salad as well.
2/3 cup quinoa
Two 1-inch-thick slices of wheat bread, crusts removed and bread cubed
2 large eggs
1 cup coarsely grated zucchini
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup chopped chives
3 small garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
Mini burger buns, lettuce, tomatoes, onion and pickles, for serving
In a medium saucepan, cook the quinoa in boiling water until just
tender, 10 minutes. Drain and spread on a baking sheet to cool.
In a food processor, pulse the bread until coarse crumbs form; you
should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid
from the zucchini and add the zucchini to the eggs. Stir in the cheese,
chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let
stand for 10 minutes.
Using a ¼-cup measure, scoop 12 mounds and form each one into a
½-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of
the oil. Add 6 patties and cook until golden on the bottom, 3 minutes.
Add 1 tablespoon of the oil to the skillet, flip the patties and cook
for 3 minutes, until crisp. Repeat with the remaining patties and oil.
Serve with buns, lettuce, tomatoes, onion and pickles
Contributed by Kay Chun – food and wine
