This week on SASTV: Keen-what?

Another tried and true favourite from Sue-Ann's collection of recipe clippings! This vegetarian-friendly burger recipe is hearty enough for even the meatiest of meat eaters!

 Ingredients

  • ¾ cup (180 mL) uncooked quinoa
  • 100 g (3 oz) oyster mushrooms, torn
  • ½ cup (125 mL) carrot, coarsely chopped
  • ¼ cup (60 mL) red onion, coarsely chopped
  • 1 clove garlic, quartered
  • 2 tsp chili oil
  • ½ tsp (2 mL) salt
  • ¾ cup (180 mL) feta cheese, crumbled
  • 1 egg
  • 2 Tbsp (30 mL) rice flour
  • ½ tsp (2 mL) salt
  • 1 Tbsp (15 mL) vegetable oil
  • 6 burger buns
  • ½ cup (125 mL) black olives, pitted and chopped

Method

1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.

2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.
3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.
4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.
5. Refrigerate for 30 minutes or until chilled though.
6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.
7. Place burgers on toasted buns. Top with remaining feta and black olives.

 Recipe by Kristen Eppich, via the Food Network. 

 

Tapenade

Serves 4-6

 Ingredients

  • 1 cup chopped black olives
  • 1 cup chopped green olives (with the pimento)
  • 1 cup chopped Kalamata olives
  • 1 - 2 tbsp capers
  • 1 fresh garlic cloves, minced
  • 1 tbsp minced onion
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • juice from half of one lemon
  • fresh ground pepper
  • 1 - 2 tbsp chopped fresh parsley

 

Method

  1. Combine all the above ingredients.
  2. Let rest in refrigerator for at least 24 hours.
  3. Enjoy!

 

Note: I like to chop the olives quite small for this tapenade. If you really wish, you can puree this recipe.