Butternut Squash Quinoa Patties

Yield: 25 bite-sized patties

1 cup mashed butternut squash (and yam)

2 cups cooked quinoa (1 cup uncooked)

1/4 onion, diced

2 cloves garlic, minced

1 egg

1/4 cup almond flour

1/6 cup coconut flour

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp thyme

1/2 tsp red chili flakes

salt and pepper

1. Preheat oven to 350F. Line a baking tray with parchment paper.

2. In a small pan, sweat the onion and garlic for a few minutes. Remove from heat.

3. In a large bowl, combine all ingredients.

4. Form into patties and place on prepared baking sheet.

5. Bake for 30 minutes, flipping patties halfway through.

6. Serve with cranberry sauce.

https://www.ambitiouskitchen.com/butternut-squash-quinoa-patties-cranberry-orange-sauce/

Chapli Burgers

Yield: 4-6 servings

1 lb ground beef

1/2 small yellow onion, minced

1 roma tomato, finely chopped and drained of juice

2 tbsp pomegranate seeds

1 clove garlic, finely grated

1 tbsp ginger, finely grated

1/2 jalapeño, seeded and minced

1/2 tsp red pepper flakes

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/4 cup cilantro, finely chopped

1 egg

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the ingredients. Using your hands, knead mixture gently until combined.

3. Divide mixture into 6 balls, and flatten into patties. Place onto prepared baking sheet.

4. Bake for 20 minutes, or until cooked through.

5. Serve immediately on toasted buns with herbed yogurt.

https://cooking.nytimes.com/recipes/1019435-chapli-burgers

Salmon Burgers with Ginger and Cilantro

Yield: 4 servings

700g salmon fillet, skin removed

1 egg, lightly beaten

1 tbsp coconut flour

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 tsp ginger, grated

1/4 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper

1. In the bowl of a food processor, combine salmon, egg, coconut flour, cilantro, garlic, ginger, turmeric, salt, and pepper. Pulse gently until well combined.

2. Using your hands, form eight even patties.

3. Heat oil a nonstick skillet over medium heat. Add burgers to the skillet and cook for about 2 to 4 minutes, until golden brown, then carefully flip patty and cook for another 2 to 4 minutes.

https://www.ambitiouskitchen.com/thai-tuna-patties-cilantro-cabbage-slaw/

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Red Lentil and Quinoa Fritters

Yield: 9 fritters

1/2 cup quinoa
1/4 cup red lentils
1 1/2 cup vegetable broth (or water)
1 tbsp tahini
1 tsp dijon mustard
juice of 1/2 lemon
2 tbsp parsley, finely chopped
2 tbsp cornmeal
2 tbsp chickpea flour (or brown rice flour)
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cayenne
salt and pepper

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Place the quinoa and lentils in a medium pot with the vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and set aside to cool.
3. Once quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the remaining ingredients and stir well to combine. The mixture should easily come together to form patties.
4. Form patties and place on prepared baking sheet. Bake for 15 minutes. Flip and bake another 10 minutes.
5. Serve with a cucumber tomato salad and a tahini dressing.


https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/

Black Bean Veggie Burgers

Yield: 6 small patties

1 1/2 cups sweet potato or butternut squash, peeled and diced

2 tbsp olive oil, divided

salt and pepper

1/3 cup onion, finely chopped

2 cloves garlic, minced

1 can black beans
1/2 cup walnuts, finely chopped (or 1/2 cup sunflower seeds)

1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp turmeric
1/2 tsp thyme

2 tbsp parsley, finely chopped

3 tbsp bbq sauce

1 tbsp oat flour

1/2 cup spelt bread crumbs

1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
2. Place sweet potato onto one prepared baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 25 minutes, or until fork-tender. Set aside.
3. In a medium pan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened. Transfer to a large bowl.
4. In a food processor, pulse the beans. Do not overprocess, still want to have some texture. Add the beans to the bowl.
5. Add walnuts, spices, parsley, bbq sauce, oat flour, and bread crumbs to the bowl. Stir until thoroughly combined.
6. Scoop 1/3 cup of dough and shape into a patty. Place on the other prepared baking sheet. Bake for 15 minutes. Gently flip with a spatula, and then bake for 10 to 20 minutes more, until firm and lightly golden.


Oh She Glows Every Day

Thai Salmon Fishcakes

Yield: 5 burgers

2 salmon fillets, boneless, skinless
1 stick lemongrass, finely chopped
1 small red chilli, finely chopped
2 tsp fish sauce
zest of 1 lime
1/3 cup cilantro, finely chopped
2 tbsp coconut oil

1. Place salmon in food processor and pulse a few times. If you don't have a food processor, chop salmon with a sharp knife into very small pieces.
2. Add remaining ingredients. Mix until thoroughly combined.
3. Divide mixture into 5 and shape into patties.
4. Heat oil in a frying pan over medium heat. Cook fishcakes for approximately 2 minutes on each side until golden brown.
5. Serve with dipping sauce.


http://cooklowfodmap.com/thai-salmon-fishcakes/

Mediterranean Turkey Burgers

Yield: 4 burgers

1⁄4 pound ground turkey

8 sundried tomatoes, chopped
8 olives, pitted and chopped

2 tbsp fresh basil, finely chopped
2 tbsp fresh parsley leaves, finely chopped

1 tbsp Dijon mustard

1 tsp red pepper flakes (optional)
salt and pepper

1. In a medium bowl, combine the all the ingredients and mix with your hands until incorporated.
2. Divide the mixture into four portions and form into rounded patties about 3⁄4-inch thick. Can use a ring-mold for perfectly round burgers.
3. Heat 1-2 tbsp of oil in a nonstick frying pan over medium heat. When the pan is hot, add the patties and cook until a browned crust forms, 3 to 4 minutes. Turn the patties over and cover the pan. Turn the heat to low and cook the burgers another 7 to 8 minutes or until the internal temperature reads 165F on a meat thermometer.

Black Bean Burger

Yield: 8 burgers

1 small carrot, grated
1/2 small onion, minced
2 cloves garlic, minced
1/4 cup sunflower seeds
1/4 cup walnuts
1/3 cup parsley, cilantro, or basil
1 can black beans, rinsed and drained
1 egg, beaten
1/2 cup rolled oats
2 tsp chili powder
1 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper

Variations:
Beans - kidney, garbanzo, white, pinto
Vegetables - mushrooms, zucchini, peppers, corn, beets, sweet potatoes
Grains - cooked brown rice, quinoa, lentils
Nuts and Seeds - pumpkin, hemp, chia, sesame seeds, almonds
Spices and Herbs - oregano, marjoram, sage, dill, cilantro, cayenne, cumin, curry
Eggs - 1 tbsp flax meal or chia seeds mixed with 3 tbsp water

1. Preheat oven to 350F.
2. In a food processor, combine all ingredients and pulse until desired texture is reached.
3. Form patties and place on a parchment-lined baking sheets.
4. Bake for 10-15 minutes.