Quinoa & Herb Burgers

Campbell's Quinoa & Herb Burgers Recipe

The delicate flavor of quinoa pairs perfectly with a combination of fresh herbs, roasted red peppers, Dijon-style mustard and Worcestershire to create a new twist on burgers that is sure to please!

At a glance

Prep

35 min.

Total

1 hr. 30 min.

Serves

8

Cook: 35 min.

Cool: 20 min.

Made With

  • Pepperidge Farm® 100% Whole Wheat Hamburger Buns

    Pepperidge Farm® 100% Whole Wheat Hamburger Buns

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

1 1/2 cups uncooked quinoa, rinsed
3 cups water
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh tarragon leaves
1 teaspoon minced fresh rosemary leaves
4 cloves garlic, minced
2 eggs, beaten
3/4 cup plain dry bread crumbs
12 ounces (1 jar) roasted red bell peppers, drained, rinsed and diced
2 tablespoons ketchup
2 tablespoons grainy Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
8 Pepperidge Farm® 100% Whole Wheat Hamburger Buns
2 cups packed fresh baby spinach
2 large tomatoes, thickly sliced
8 slices red onions
1/2 cup Pace® Garlic & Lime Verde Restaurant Style Salsa

How to Make It

  • 1

    Heat the quinoa and water in a 4-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the quinoa is tender.  Spread the quinoa on a rimmed baking sheet.  Let cool for 20 minutes.

  • 2

    Stir the thyme, tarragon, rosemary, garlic, eggs, bread crumbs, roasted peppers, ketchup, mustard, Worcestershire sauce and black pepper in a large bowl.  Add the quinoa and mix well.  Shape the quinoa mixture firmly into 8 (3/4-inch thick) burgers.

  • 3

    Spray a 12-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute.  Add 4 burgers to the skillet and cook for 4 minutes or until well browned on the bottom.  Turn the burgers over and cook for 4 minutes or until well browned.  Remove the burgers from the skillet.  Spray the skillet with the cooking spray and repeat with the remaining burgers.

  • 4

    Divide the burgers among the buns and top each with 1/4 cup spinach, 1 slice tomato, 1 slice onion and 1 tablespoon salsa.

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Recipe Nutritional Information

Made With

Pepperidge Farm® 100% Whole Wheat Hamburger Buns

calories

360

totalfat

5g

saturatedfat

1g

cholesterol

45mg

sodium

420mg

totalcarbohydrate

62g

dietaryfiber

7g

protein

18g

vitamina

25%DV

vitaminc

80%DV

calcium

10%DV

iron

350%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Recipe Note: You can also cook the burgers in a regular skillet.  Heat 1 tablespoon olive oil in the skillet to cook each batch of 4 burgers.
  • Alternate Preparation: For a more hands-free cooking option, these burgers can be baked.  Heat the oven to 400°F.  Place the burgers onto a baking sheet lined with parchment paper.  Bake for 15 minutes or until the burgers are lightly browned and hot.
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RID#61199

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