When something comes out well, just to be sure – double and triple sure – that I didn’t fluke it, I’ll make it over and over again. Also, because [maybe] I get obsessed with it. These sliders are a classic example of my OCD patterns. I discovered them nearly 6 months ago, maybe even more, and have consistently made them tens of times already. I’ve tried them with chipotle mayo (and made varying versions of the mayo while I’m confessing my OCD), avocado, tomatoes, cos, coleslaw, chilli sauce, cheese singles, red onion, caramelised onion, whole grain mustard, honey mustard, ok you get the point.
So deep is my love, that while celebrating the 3rdbirthday of the blog, this was one of the centrepiece entrees, and won a fair amount of acclaim, albeit a lot of people stripped the patty away from the encasing burger bun and ate them naked, with a bit of chipotle mayo. No complaints. I do the same! So here it is, by popular demand. Inspired.
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable stock (2 cubes + 1 litre water is the quickest cheat)
- 1 cup cooked chickpeas (or 1 can)
- 1/2 cup freshly grated provolone cheese (or any other white semi-hard cheese)
- 1/4 cup panko bread crumbs (the local ones available at the corner store work just fine!)
- 1/2 cup grated carrot
- 2 green onions, thinly sliced (including the green)
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tsp paprika or chilli powder
- 1 tbs rosemary (I use some dry rosemary we brought back from Croatia)
- 3 tbs olive oil
- 12 multigrain burger buns
2. 1/2 cup chipotle mayo
4. Mustard (I LOVE honey mustard from Indigo Deli)
5. Tomato slices
6. Cheese singles
8. Red Onion
- Cook the rinsed quinoa in the stock. One it comes to a boil, reduce to a simmer and cover, cooking for 15 minutes or until it can be fluffed with a fork. I found this extremely helpful to ensure perfect quinoa. This first step can be done ahead of time or even the night before. Let the quinoa cool to room temperature.
- While quinoa is cooking, prepare the green onions, carrots, garlic and cheese. Mix with the panko. Coarsely mash the chickpeas (using a potato masher works best) and add to the bowl. Once the quinoa is finished cooking and is cooled, add it to the bowl and mix well until incorporated. Add in the seasonings and herbs.
- Shape into patties that fit the size of the buns. Typically, the recipe would yield anywhere from 10-15 patties.
- Heat a large non stick pan over high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with a myriad of condiments.
If you liked this post, you may also like:
1. Seriously Satiating Sandwich – aka the SSS
1. Make this a healthy gluten free meal by omitting the bread and loading up on the salad leaves and vegetable toppings, plus coleslaw with light mayo/hung curd.
2. The sliders can be moist and sticky so make sure you cook out the quinoa perfectly so no additional moisture seeps in. As a failsafe, add in a bit more of the panko if required for binding. Or an egg.
3. I am curious to see how these babies would hold up on a grill.