Quinoa & Broccoli Burgers

with Quick Pickles & Roasted Potato Wedges

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

With hearty bites of broccoli, springy red quinoa and creamy white beans, these satisfying veggie burgers have it all. (Eggs and panko breadcrumbs help bind the sautéed vegetables, making the patties easier to shape and cook.) We’re topping the burgers with fresh “pickles"—simply cucumber slices marinated with a little vinegar and sugar, for delicious pops of tart, sweet flavor. On the side, simple roasted potato wedges round out the meal in classic fashion.

See Plans

Nutrition

PER SERVING
Calories

655 Cals (est.)

fresh

ingredients

2 Cage-Free Farm Eggs
4 Challah Buns
½ cup Red Quinoa
1½ cups Cannellini Beans
3 cloves Garlic
1 Persian Cucumber
1 lb Russet Potatoes
½ lb Broccoli
2 Tbsps White Wine Vinegar
1½ Tbsps Sugar
⅓ cup Mayonnaise
½ cup Panko Breadcrumbs
1 Tbsp Quinoa Burger Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, Ground Dried Oregano & Dried Rosemary)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly.

2 Prepare the ingredients & pickle the cucumber: 

While the quinoa cooks, wash and dry the fresh produce. Halve the potatoes crosswise; cut lengthwise into 1-inch-wide wedges. Roughly chop the broccoli. Drain and rinse the beans. Peel and finely chop the garlic. Crack the eggs into a large bowl; beat until smooth. Halve the buns. Thinly slice the cucumber into rounds and place in a bowl with the sugar and vinegar; season with salt and pepper and toss to coat. Set aside to pickle, stirring occasionally, for at least 10 minutes; season with salt and pepper to taste.

3 Roast the potatoes:

While the cucumber pickles, place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 25 to 27 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

4 Cook the vegetables:

While the potatoes roast, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and slightly softened. Add the beans, garlic and spice blend; cook, stirring occasionally and mashing the beans with a spoon, 30 seconds to 1 minute, or until fragrant. Add ½ cup of water; cook, stirring occasionally, 3 to 5 minutes, or until cooked off. Transfer to the bowl of eggs.

5 Form & cook the patties:

Rinse and wipe out the pan. Add the cooked quinoa and breadcrumbs to the bowl of eggs and cooked vegetables. Stir to thoroughly combine; season with salt and pepper. Using your hands, carefully form the mixture into four ¾-inch-thick patties. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side, or until browned and cooked through. Remove from heat.

6 Toast the buns & plate your dish:

Place the buns on a sheet pan, cut sides up; drizzle with olive oil. Toast in the oven 2 to 3 minutes, or until heated through. Transfer to a work surface. Spread the cut sides with a layer of the mayonnaise. Top the bun bottoms with the cooked patties and pickles (reserving the pickling liquid). Drizzle with as much of the reserved pickling liquid as you'd like. Finish with the bun tops. Divide the burgers and roasted potatoes between 4 dishes. Enjoy!