Veggie Quinoa Burgers

Ingredients

• 0.5 cups quinoa
• 1 cup water
• 2 teaspoons olive oil
• 4 carrots , peeled and minced
• 2 stalks celery , minced
• 0.5 reds bell pepper , minced
• 1 onion , minced
• 4 cloves garlic , minced
• 2 tablespoons minced fresh ginger root
• 2 cups minced fresh mushrooms
• 1 , 19 ounce
• 0.5 bunches fresh dill , chopped
• 2 cups chopped fresh spinach
• 1 egg (Optional)
• 0.5 cups dry bread crumbs
• 2 tablespoons sesame oil
• 4 slices shredded mozzarella cheese
• salt and ground black pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1

   Preheat an outdoor grill for high heat and lightly oil the grate.

2. 2

   Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool.

3. 3

   Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool.

4. 4

   Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix.

5. 5

   Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties.

6. 6

   Brush the 1 tablespoon olive oil evenly both sides of each patty.

7. 7

   Arrange the patties into a large baking dish.

8. 8

   Grill on preheated grill until hot in the center, 7 to 8 minutes per side.