Preparation
- Combine the quinoa and vegetable broth in a 1-quart saucepan. Bring to a boil over high heat. Reduce the heat to low, cover, and cook until the broth is absorbed, 12 minutes. Remove from the heat and keep covered for 10 minutes. Transfer to a large bowl.
- 同时,将纸巾放在大框架烤盘上,将豆腐板相距约一英寸,然后再搭配另一层双层纸巾。将另一个烤盘放在豆腐顶部,用罐子将其重约30分钟,以从豆腐中按多余的水分。
- 将豆腐碎成豌豆大小的碎片,然后加入藜麦。混合panko,葱,胡萝卜,花生,咖喱酱,sriracha,香菜和Zest。调味,用盐和胡椒粉调味。搅拌鸡蛋。冷却混合物至少30分钟或最多4小时。
- 将汉堡混合物分成8个球。用湿润的手形成3-1/2英寸的小馅饼。
- Heat the canola oil in a 12-inch nonstick skillet or cast-iron pan over medium heat. Add the burgers, reduce the heat to medium low, and cook until browned on one side, 3 to 4 minutes. Gently flip with a thin spatula and cook until browned and heated through, another 3 to 4 minutes.
提前提示
Wrapped well in plastic, the shaped, uncooked burgers keep in the fridge for a few days. You can also freeze them for up to 3 months. Frozen burgers may be a bit more crumbly in the pan, but they’re still more delicious than the ones from a box. Cook frozen burgers straight from the freezer a little lower and a little longer.
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