So this is a new experienxe, blogging on my phone from a coffee shop (my favorite- Ipsento in Bucktown). I forgot my iPad, so it’s especially inconvenient. But I have this Nutella Mocha here, and I’m not thinking it’s so bad. I made these burgers for the first time a few weeks ago, and actually made them as “bites,” which was directed according to the recipe I was following. They were absolutely delicious, served atop a bed of butter lettuce and other salad accoutrements (Is that possibly spelled correctly? Will spell check function appropriately on my phone?). However, these quinoa bites were kind of unproportionately inconvenient to prepare and make, requiring three rounds of pan sautéing and individual dips into buffalo sauce. I thought to myself: hey, this would be way easier as a patty, still served with ranch and crispy greens, but also with a delicious toasted bun!?! And it was so. I tweaked the general recipe some, adjusted the buffalo sauce proportions, and improvised my own “ranch” dressing (quotes because I’m not sure if it’s real ranch without mayonnaise or buttermilk). These burgers turned out phenomenal- perfectly crisped edges, wonderfully buffalo-sauced, and cooled just a touch by the ranch on top. To be honest, while I ate these all week simply with sauce and arugula, my favorite serving style was with a buttered, toasted bun and a runny egg on top. But, in all fairness, that’s always the best way to serve anything.
These are a great spin on a classic weeknight meal, and, I think, tastier than buffalo chicken. The quinoa just absorbs the flavor better. Top as you like, always with a fresh roll (toasted).
Buffalo Quinoa Burgers
Based off of this recipe
Homemade buffalo sauce
- 1/3 cup hot sauce of choice (I’ve used Frank’s and Cholula)
- 2 tbsp. butter, melted
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne
- Dash of red chili flake
- 2 cups cooked quinoa
- 1/2 cup panko bread crumbs
- 1 cup cannellini (or other white) beans
- 1 egg
- 1/4 cup homemade buffalo sauce
Homemade ranch dressing
- 1/2 cup greek yogurt
- 1 tbsp. lemon juice (about 1/2 a lemon, squeezed)
- 1/4 cup milk
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. Italian seasoning (or a mixture of dried thyme, oregano, and parsley)
- 1/2 tsp. salt
2 tbsp. olive oil
Soft, fluffy buns
Arugula or other greens to serve
To prepare the ranch dressing, add all ingredients to a blender, mason jar, or bowl. Blend, shake, or whisk accordingly until all ingredients are combined. Place in the refrigerator to cool until ready to use.
To prepare the buffalo sauce, melt butter in a large bowl. Whisk together with extra virgin olive oil. Whisk in the hot sauce and spices. Set aside for later use.
To prepare the buffalo quinoa burgers, first prepare 2 cups of cooked quinoa. To make approximately 2 cups of cooked quinoa, heat 1 cup of water to boiling in a medium pot. Add 1/2 cup of dried quinoa to the boiling water, reduce the heat to low, cover the pot, and simmer. Simmer quinoa for 10-15 minutes until opened and soft.
In a large bowl, mix the two cups of quinoa with 1/2 cup panko bread crumbs. In a food processor, blend the cannellini beans to a puree. Add the pureed beans to the bowl with the bread crumbs and quinoa. Add the egg, whisked, and 1/4 cup of the prepared buffalo sauce. Stir thoroughly to combine until the mixture is wet but firms into clumps in your hand (think hamburger patty consistency). Add more bread crumbs or buffalo sauce as needed to get it right.
In order to make the 6 patties, I try to level the quinoa mixture in the bowl with a spoon. Score the mixture with the spoon down the middle, then score 3 lines perpendicular to the first. Grab the scored area to form the patties.
Heat olive oil in a large sauté pan over medium heat. Add the buffalo quinoa patties and cook for 5 minutes per side, covering the pan (except to flip). Remove from the pan and place on a cooling rack. Drizzle the remaining prepared buffalo sauce over the patties. The buffalo quinoa patties will easily keep in the refrigerator for 1 week. Alternatively, you could cool the patties then freeze.
To prepare your burger, toast the buns in butter on a sauté pan (or toast then butter). Add your buffalo quinoa patty and top with a good spoonful of ranch dressing and your greens. If you want to throw a fried, over-easy egg on there, I’ll applaud you for your good taste.
Look at that egg, the yolk begging to drip all over the burger, the plate, and your face. If you like buffalo-style anything, I promise you’ll love these. And better, you can enjoy them all week… or anytime, really.