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crispy quinoa burgers

There was a bit of surf a while back that went to play in.  I decided that I wished to take food to the beach to eat.  At the beach, everyone else had other ideas.  But I can tell you that these quinoa burgers did not last long enough as leftovers for me to even try them!  They are something else I need to make again and put in the freezer for lunch food for the boyos or for when we do not wish to cook.  I was amazed how fast these went.  I made carmelized onions and sweet potato fries to go with them.  Again, disappeared!  I guess that is a really good thing but it is also a little frustrating.

This recipe is actually very easy.  I modified it from Half Baked Harvest, mostly because of what I had in the kitchen cupboards.  I also eat burgers more like Small Mister, deconstructed or plain with ketchup.  He does plain and dry.  I find most buns are not worth the effort to eat.  Which means, I did not offer everything on a bun to eat.  I would really like the chance to try these burgers on a salad.

I wonder if I make them again I will have to hide them to get to try any . . .

crispy quinoa burgers

Note:  I was lazy and baked these in the oven while I made sweet potato fries.  You could cook them in a skillet on the stove too.

2 cups cooked red quinoa

1 cup refried pinto beans

1/2 cup ground up rye crackers

1 large egg

1 clove garlic, peeled and minced

1 teaspoon ground chipolte pepper

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup grated cheddar, I had medium

3 tablespoons olive oil

Preheat oven to 425 degrees Fahrenheit.

Put a oven proof skillet or baking dish in the oven with the oil.  In a large bowl, mix everything together.  Pull out the pan, shape the mixture into about four or five patties.  Place on the pan.  Put in the oven for about five minutes.  Pull out, turn over, and bake for another five to seven. 

You want crispy on both sides.

Now if I can only keep some away from the boyos.

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