I was looking up how to cut a mango and on the bottom of the page was this recipe for burgers made out of quinoa. I love quinoa. But the breadcrumbs felt a little heavy to me, so I thought I’d replace them with …. something. Well here’s what I did:
1 1/2 cups small dice ripe mango
1 onion, sliced thinly and caramelized
1 tablespoon chopped fresh cilantro
1 teaspoon curry powder
Zest of 1 lime
Segments of said lime
Juice of said lime
Pinch of salt
1 1/2 cups cooked quinoa
1 cup of left over wonton filling
3 eggs, beaten
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
I’d swapped out the breadcrumbs for some left over ground meat we had. Nearly done! Soon we’ll be meat free. If I’d not had it, I would have used tofu instead. Be wary of mangos. They go bad fast.
First things first. Mix up the burgers, shape into patties, and put them in the fridge. They need to firm up and hold shape. Next thinly slice the onion and toss it in a frying pan with salt and olive oil. It takes a long time to cook these right, stirring every 5-10 minutes. While the onions cook, chop the mangos and mix the salad. Let the onions cool before you add them in, or leave them aside to garnish with separately.
Wipe the pan out and put no more than three parties in a pan at a time. I cooked them on medium-low heat until the quinoa was crispy but not burnt, flipped, and repeated. Serve with the relish atop and enjoy. It’s a little dry, but flavorful so you won’t need more than a class of water.
Otto, I’m sure this would be great with bacon. I would not try it with cheese.