TJ's Zucchini Quinoa Burgers with Broccoli Slaw

July 15, 2013, Monday dinner

This was an experiment of cooking using all Trader Joe's ingredients using TJ's recipe. I kind of combined two recipes below with slight modifications and it turned out delicious.

Burger patties from this recipe (Recipe Credit: Trader Joe's 2012 Quintessential Quinoa Recipe Contest Winner - Deborah Stone.)
http://www.traderjoes.com/recipes/recipe.asp?rid=156

Topping of broccoli slaw from this recipe
http://www.traderjoes.com/recipes/recipe.asp?rid=20

WHAT:

For Zucchini Quinoa Burgers: (Makes about 6-8 patties)

2 cups TJ's frozen Quinoa, cooked
1/2 cup TJ's Brie (or Shredded Mozzarella)
1 cup TJ's Low Fat Cottage Cheese
1 cup TJ's Zucchini, Grated or Chopped
3 TJ's Eggs, Beaten
3 Tbsp TJ's White Whole Wheat Flour
2 TJ's Green Onion Stalks, Chopped
1 cup TJ's Panko Bread Crumbs
3 Tbsp TJ's Olive Oil
1 tsp TJ's Cumin
2 Cloves TJ's Garlic, Chopped
TJ's Salt & TJ's Pepper
1 Tbsp Red chili flakes
Brioche buns for burger
Dijon mustard
Korean ketchup

For Toppings:

2 cups TJ's Organic Broccoli Slaw
1 Tbsp TJ's Fresh Cilantro, chopped
3 Tbsp TJ's Champagne Pear Vinaigrette with Gorgonzola
1/2 cup onion, sliced
1.5- 2 Tbsp Lemon Juice
Salt, Pepper

HOW:
Make patties:

In a large bowl, combine all ingredients except olive oil. Mixture will be sticky. If necessary add more Panko Crumbs at this point.
Form into 10 patties. Refrigerate for 15 minutes or more.
Add olive oil to skillet and bring to medium high heat. Add patties and cook 4 minutes on each side or until golden brown.

Make toppings:

Mix broccoli slaw, cilantro and vinaigrette.
let the sliced onions sit in lemon juice for 10-15 minutes. add salt and pepper.

Finish up:

Add little oil in skillet and cook both side of the burger buns on both sides
Add Dijon mustard on one side of the bun and Korean ketchup on the other side
Put burger patty on the base.
Add some slaw on top of the patty and top it off with some pickled onions.
Put the other side of the bun on top
Enjoy!

Comments

Shishito Pepper Taco with Asian Flavors

August 18 2015, Tuesday Dinner WHAT: Taco size soft corn tortilla Salsa 1 tbsp oil 1 small onion diced 3/4 cup roasted corn (i had frozen) 1/2 cup shredded cabbage 2-3 cloves garlic 2 tbsp Gochujang sauce (thin a bit with water) salt per taste Tofu Crema 1/2 block firm tofu 2-3 tbsp rice wine vinegar juice of 1 lime 1 tbsp miso paste 1/2 tbsp agave(less or more per taste) salt per taste water if needed to thin the paste 2 whole scallions thinly sliced Peppers 1 tbsp olive oil 12-15 shishito pepper Smoked sea salt (or regular salt) Toppings: julienne of 1 cucumber 2-3 tbsp rice wine vinegar black sesame seeds (optional) fried shallots ( optional) HOW: Salsa Heat oil and saute onion until translucent. Add garlic and cook for few more minutes Add corn and Gochujang sauce Add cabbage add salt per taste and cook for few minutes until everything is done Keep aside Tofu Crema Combine all things listed above in a blender (excep

Peanuts and Singoda (Indian Water Chestnut) Chaat Salad

October 27, 2019 - Sunday Diwali Potluck WHAT: (served about 20 people in potluck party) 500gm Raw Peanuts (preferably without skin) 2 packs Frozen Singoda / Indian Water Chestnut (or substitute canned water chestnuts) 1 Pomegranate - seeds 1 Raw mango - small dice 1 Onion - finally chopped 2 Persian Cucumber- small dice 2 Jalapeño - small dice ( use Serrano chilies if want spicy) Handful of Coriander and mint - finally chopped 3 tbsp green chutney ( I used 1 pack frozen Deep coriander chutney ) 2 tbsp tamarind chutney ( I used Deep Tamarind-date chutney ) Aamchur powder per taste Chaat masala per taste Salt per taste Red chili powder per taste Cumin powder per taste 1 Lemon 1/2 cup Crispy onion (optional) Optional for serving: 12 regular papad - cut in half 1 lettuce - leaves separated HOW: Boil peanuts in salt water (Instapot 3 - 4 mins) Thaw Singoda. Boil them in salt water if they seem little raw after thawed (Instapot 3-4 mins) - not lon

Beet, Fennel & Spinach with Whipped Feta Sandwich

January 13 2017, Friday Dinner WHAT Sourdough sliced bread butter 1-2 small Boiled beets thinly sliced 1/2 fennel bulb thinly sliced handful of julienne spinach splash of balsamic vinegar salt and pepper per taste WHAT for Whipped Feta: 1 Jalapeno or Serrano or other green chili 1 clove of garlic Juice and zest of 1 lemon 2-3 tbsp olive oil 6-8 mint leaves 1/2 tsp dried dill (optional) 1 tablespoon olive oil Per taste pepper (if needed only) 1/2 cup feta cheese HOW: Mix sliced boiled beets, sliced fennel, julienne spinach and add splash of blasamic vinegar and black pepper and let it marinate for few minutes. Flame or oven roast green chili till the skin turns black, let it cool. Remove charred skin and slice the chili in half and discard seeds and vains. Add olive oil, lemon juice, mint leaves, garlic and green chili and blend it together. Add feta to the above mixure and blend until smooth (add little more olive oil if too thick)

Gharnu Gourmet

Search This Blog