Quinoa & Broccoli Burgers with Quick Pickles & Roasted Potato Wedges

Quinoa & Broccoli Burgers

with Quick Pickles & Roasted Potato Wedges

55 MIN
4 Servings
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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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    655 Cals (est.)
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tips & techniques
Prepare the ingredients & pickle the cucumber:

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.

Roast the potatoes:
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.

Cook the vegetables:
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.

Form & cook the patties:
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.

Toast the buns & plate your dish:
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!

Tips from Home Chefs

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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.

Roast the potatoes:
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.

Cook the vegetables:
Form & cook the patties:
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!

Toast the buns & plate your dish: