Quinoa Sliders Recipe: Flavorful Mini Veggie Burgers

Ingredients

• 1 1/4 cups rainbow quinoa, rinsed
• 2 3/4 cups vegetable stock (low sodium)
• 1 teaspoon sea salt
• 2 tablespoons Dijon mustard
• 1 medium red onion, chopped
• 5 garlic cloves, chopped
• 3 fresh green onions, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh flat-leaf parsley, chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon ground fennel seeds
• 2 teaspoons smoked paprika
• 1 egg white
• 1/3 cup quinoa flour
• 16 whole-wheat slider buns, toasted
• 1 1/2 cups arugula
• 1/4 cup pickled radishes (see directions below)
• 16 kosher dill petite pickles

Pickled Radishes

• 10 red radishes, trimmed, unpeeled, quartered
• 10 garlic cloves
• 1 teaspoon whole black peppercorns
• 2 cups distilled white vinegar
• 1 teaspoon kosher salt
• 1 teaspoon sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan bring the quinoa, vegetable stock and sea salt to a boil. Reduce heat to a simmer, cover and cook until the liquid is absorbed, about 20 minutes. Remove from the heat and let cool.
3. While the quinoa cooks, place the next 11 ingredients (through the egg white) in a food processor or blender and process until combined into a coarse seasoning mixture.
4. Add the seasoning mixture to the cooled quinoa, then add the quinoa flour one spoonful at a time, mixing until the mixture holds together.
5. Form the mixture into sixteen 1/4-inch-thick patties and arrange them on a parchment-lined baking sheet.
6. Bake the patties for 15–20 minutes, or until lightly browned.
7. To assemble each slider: place arugula on the bottom bun, add a quinoa patty, top with pickled radishes, add the top bun and secure with a toothpick-speared petite pickle.

Pickled Radishes

1. Combine the radishes, garlic cloves and peppercorns in a clean 1-quart glass jar. Add the vinegar, salt and sugar. Cover and shake until the salt and sugar begin to dissolve.
2. Refrigerate for at least 3 days, shaking the jar once a day. Flavors will mellow and improve with time.

Notes

Do ahead: Pickled radishes can be made up to 1 month in advance; their flavor mellows the longer they pickle. Keep refrigerated.

Source: Epicurious

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