My husband is seriously addicted to salsa and hot sauce. He puts it on…everything. Before even tasting the food, he’ll douse it with hot sauce. I’m convinced he has dead taste buds. That being said, he makes the best homemade salsas and this is one of my favorites.
Quinoa Brussels Sprout Burgers
I like to use my food processor to slice Brussel sprouts. It makes the job super fast and easy. Plus, I like my shaved Brussel sprouts to be very thin - making them great additions to raw salads as well as this veggie burger! The store bought shaved Brussels sprouts tend to be on the thicker side. They could work here, but I'd sauté them longer than the recipes calls for.
Ingredients
- 2 cups cooked quinoa
- 2 Tbsp avocado oil divided
- 1/2 onion diced
- 2 cloves garlic minced
- 6 sage leaves chopped
- 1/4 lb Brussels sprouts sliced very thinly
- 3 Tbsp nutritional yeast or parmesan cheese
- 2 eggs lightly beaten
- 1 tsp sea salt
- 1/2 cup whole grain bread crumbs
optional:
- salad greens
- sliced red cabbage
- cherry tomatoes halved
- avocado sliced
Instructions
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In a large skillet, heat 1 Tbsp avocado oil over medium heat. Add onion, garlic and sage. Cook until onions become translucent, about 5 minutes. Add shaved Brussels sprouts and sauté for a few minutes longer.
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In a large bowl, put quinoa, onion mixture, nutritional yeast or parmesan cheese, eggs, sea salt and bread crumbs. Mix well to combine. Form into 6 patties.
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In the same large skillet, heat remaining 1 Tbsp avocado oil. Add burger patties. Cook undisturbed for about 5 minutes, until bottom is golden brown. Flip and cook other side until golden brown.
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Optional: Serve on a bed of salad greens, red cabbage and cherry tomatoes. Top with sliced avocado.
Alternatively, you can serve these burgers on a traditional burger bun and dress with lettuce, sliced tomato and avocado.